Mushroom Tikka Masala

Mushroom Tikka Masala is a robust North Indian curry with grilled or sautéed marinated mushrooms. These yummy sautéed mushrooms are dunked in a cream tomato onion based gravy flavored with exotic spices. This dish tastes divine with any Indian flat bread like Rotis, Naan, Paratha or even with just a bowl of hot Steamed Rice.
People who love mushrooms, this dish is one of the best options for them.

Mushroom Tikka Masala

Ingredients

For Mushroom Marinade:-

• 200 grams button mushrooms
• 5 tsp thick curd
• 1/4th tsp turmeric powder
• Half tsp garam masala
• Half tsp red chili powder
• Half tsp chaat masala
• 1 tsp ginger garlic paste
• Half tsp carom seeds
• Half tsp besan
• Salt to taste

For Mushroom Tikka Masala Gravy:-

• 2 tomatoes
• 1 large onion
• 5-6 cashews
• 1 tsp ginger garlic paste
• 2 green chilies
• 1 tsp red chili powder
• Half tsp turmeric powder
• Half tsp cumin powder
• 1 tsp garam masala
• 1 tsp fenugreek leaves
• Salt as per taste
• 4 tsp oil
• 1 cup water

Recipe

Marinating Mushrooms:-

Take all the ingredients in a mixing bowl. Mix all the ingredients well.

Chop mushrooms and add them to the ready mixture. Toss them well and keep them in refrigerator for 30 minutes for marination. You can also marinate them at room temperature.

Mushroom Tikka Masala Gravy:-

By the time mushrooms are marinating roughly chop tomatoes and onions and add the to the grinding jar. Grind them to a smooth paste.

Soak cashews for 10-15 minutes and grind them to a smooth paste.


Mushroom Tikka:-

Heat a skillet and brush it with little oil. Place the marinated mushroom pieces over it one by one. Grill them up from both the sides till they are crispy golden brown.


Gravy:-

Heat up oil in a pan and add the grounded onion tomato paste and cook well till you see oil oozing out of it.

Now add cashew paste and green chilies to it and mix well. Cook for 30 seconds more. Then add all the dry spices and dry fenugreek to it and mix well. fry them for 30 seconds more.

Add little water to it and let the gravy boil for 2 minutes more.


Serving:-

Pour the gravy in a serving plate and place the grilled mushrooms over it. Pour some more gravy over it. Garnish with onion rings and coriander leaves.

Serve hot with Roti, Paratha, Naan or Steamed Rice.

*Note: I have used red peppers while making gravy as we easily get it here. So if you get the red peppers easily available in market you can use them to enhance the taste.