Tuesday, September 2, 2014

Mushroom Tikka Masala

Mushroom Tikka Masala

Mushrooms are very healthy and are vegetarian juggler. As juggler entertain us with tricks and acts of magic, mushrooms will entertain our eyes with their cute, beautiful shape and mainly entertain our body with proteins, iron and fiber. Do you agree not only our mind but also body need entertainment?
Yes, We can entertain our body with food.

Mushroom Tikka Masala

I adopted this recipe from vahrehvah's paneer tikka masala and replaced paneer with mushroom. It was so delicious and silky in texture. It goes very well with chapati, roti and naan. For this recipe mushrooms will be marinated in thick curd and fried and then added to the gravy. 

Mushroom Tikka Masala

Serves : 2
Inactive Time: 15 - 20 min
Prep Time : 15 min
Cook Time: 25 min
Ingredients For Marination:
  • Mushroom - 250 gm
  • Small Onion - 1
  • Green Bell pepper / Capsicum - 1
  • Thick Curd / Yogurt - 1/2 cup
  • Red chilli powder - 1/2 tsp
  • Salt - pinch
Ingredients For Gravy:
  • Big Onion -  1
  • Tomatoes - 2
  • Ginger-garlic paste - 1 1/2 tsp
  • Red Chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Garam masala - pinch
  • Kasoori Methi - pinch
  • Cream / milk - 3 tsp (optional)
  • All purpose flour / Maida - 1 tsp(see note)
  • Turmeric powder - 1/4 tsp
  • Salt as per taste
  • Oil - 3 tsp


  • Clean Mushrooms and cut them into half. 
  • Chop onion and capsicum into large chunks.
  • Take a bowl, add curd, red chilli powder, salt and mix well. Now add chopped veggies and mix and marinate for 15 to 20 min.
  • Blend tomatoes to make puree.
  • Chop onion for gravy.

  • Heat 1 tsp oil in a pan and fry marinated veggies until there is no water and veggies are tender.
  • In the same or another pan heat 2 tsp oil and add cumin  seeds.

  • When they splutter add  chopped onions, turmeric powder and cook until onion are transparent. Add little salt to speed up the onion cooking.
  • Now add ginger-garlic paste and maida/all purpose flour and cook for 2 min. As  we add maida it will stick to pan so stir it.
  • Add tomato puree, coriander powder,  cumin powder, red chilli powder, kasoori methi and cook until oil oozes out. Then add water as needed and bring it to boil.

  • Now add fried veggies cream/ milk and cook for 5 min and serve.

  • Adding maida / all purpose flour to  get the silky texture to the curry.
  • Cook tomato puree until oil  oozes out otherwise curry will not taste good.

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