Mushroom Tikka Masala

Mushroom Tikka Masala

Very yummy mushroom tikka masala……the recipe looks long and time consuming, but its very easy and quick!!

Mushroom Tikka Masala
Recipe source: adapted from Dassana

Ingredients:
To marinate:
250 gms small button mushrooms cleaned and wiped dry
4 tbsp hung curd thick yogurt
½ tsp chili powder
¼ tsp garam masala
¼ tsp turmeric powder
2 tsp ginger garlic paste
1 tbsp besan (chickpea flour)
1 tsp salt

Mix all the above and keep aside for 30 mins.

Mushroom Tikka Masala 1

To make paste:
1 large ripe tomato (if not red, add 2 tbsp store brought tomato paste)
8 cashewnuts

Boil 1 cup water and place tomato and cashewnuts in it for 10 mins.
Chop the tomato and blend with cashewnuts to smooth paste without any water and keep aside.

Saute:
½ medium onion finely chopped
1 medium capsicum cut into big pieces
2-3 green chilis (optional)
2 tsp ginger garlic paste
½ tsp chili powder
½ tsp cumin powder
½ tsp coriander powder
½ tsp garam masala
¼ tsp turmeric powder
½ tsp crushed kasoori methi
3 tbsp chopped coriander leaves
2 tbsp cream or milk
½ tsp sugar
2 tbsp + 2 tbsp oil
Salt to taste

Method:
Heat 2 tbsp oil and add mushrooms one by one. (Preferable nonstick pan or it will stick).
Cook till one side is brown and turn over. Cook for few mins more. Keep aside.
Meanwhile heat 2 tbsp oil in another pan and saute onion still translucent.
Add capsicum and green chilis and saute for few minutes.
Add ginger garlic paste and saute till raw smell goes.
Add powders –chili, coriander, garam masala, turmeric and cumin and mix well.
Add tomato cashewnuts paste ( and tomato paste if using)and stir till all water evaporates and mixture becomes thick.
Add 1 ½ cup hot water (or more to get the required consistency) and simmer for few minutes.
Add salt and sugar and mix. (sugar will not make the curry sweet….it will balance all flavours)
Add mushroom and simmer for few minutes.
Add kasoori methi and coriander leaves and mix well.
Add cream and stir and take off fire.
Serve with basmati rice or chapathi.

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