Name: Mushroom Tikka Masala Recipe Recipe
Total time: 60 min
Yield: 4
Cuisine: Indian

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Perfectly roasted chunks of marinated mushrooms and bell pepper in a fragrant,  spicy tomato sauce; a winner with any indian flatbread or even a bowl of hot steaming basmati rice!.

How to make Mushroom Tikka Masala Recipe Recipe

Vanitha Bhat

Crawler

Indian

<p>Perfectly roasted chunks of marinated mushrooms and bell pepper in a fragrant,  spicy tomato sauce; a winner with any indian flatbread or even a bowl of hot steaming basmati rice!.</p>

For the mushroom marinade

thick yogurt

kashmiri chili powder

Kitchen king/garam masala powder

each grated ginger and garlic

turmeric powder

chickpea flour/besan

Lemon juice

chaat masala powder

chopped mushrooms

cubed bell pepper/capsicum

For the tikka masala gravy

jeera/cumin seeds

Cloves

Cinnamon

green cardamom

clove garlic

ginger

Onions

green chillies/jalape

cashew nuts

medium tomato

bay leaf

garam masala powder

oil/ghee

Other ingredients

Salt

Crushed kasoori methi/cilantro for garnishing

Marinating the mushrooms:
in a large mixing bowl,  add all the marinade ingredients,  except mushrooms. 
mix well,  do a taste test and adjust spices and salt according to your taste. 

step 1

Add the cut mushrooms and toss to coat with the marinade evenly. 
cover and keep in the refrigerator for about 30 minutes to an hour. 

step 2

Preparing the tikka masala paste:
in a saucepan,  heat 2 tablespoons oil and once hot,  add the cloves,  cumin,  cinnamon and green cardamom; saut for a few seconds. 

step 3

Add the chopped onions,  green chillies,  ginger,  garlic and cashew nuts; fry for a few minutes till lightly roasted and the onions turn soft and cashews light brown. 

step 4

Stir in the chopped tomatoes along with a pinch of salt and fry on medium flame until the tomatoes are slightly cooked,  turn soft and most of the moisture is gone(you can see oil starting to separate from the mixture); about 2 to 3 minutes. 

step 5

Remove from flame and let cool. 
once cool,  place the fried mixture in a blender jar and blend to a fine paste; there is no need to add any water as the moisture in the tomatoes is enough to make a smooth paste.  keep aside. 

step 6

To make mushroom tikkas:
now,  heat the same saucepan with 2 teaspoons of oil.  once the oil is hot,  add the marinated mushroom (if there is marinade left in the bowl,  do not add this; you can add this in the tikka masala gravy later) and fry

step 7

When the mushrooms start to wilt,  it will start to release water.  keep stirring. 
once most of the moisture is gone,  add the cubed capsicum and saut again for a few minutes till the mixture is well roasted and oil starts to separate. 

step 8

step 9

To make the tikka masala gravy/sauce:
in a deep kadai or saucepan,  heat 1 tablespoon of oil/ghee,  add bay leaf and stir in the tomato-onion-cashew paste. 

step 10

Saut for a few seconds; tip in the rest of the spices; coriander powder,  garam masala powder,  turmeric powder and salt to taste (remember,  the grilled mushrooms have salt too,  so add accordingly); give it a good stir. 

step 11

Add about 1 cup of water (rinse the blender jar and add this water too),  mix well and bring to a boil on medium high heat.  adjust the consistency of the gravy according to how thin or thick you want it. 

step 12

At this stage,  if you have any leftover marinade,  you can add that too. 
once it comes to a boil,  reduce the heat and stir in the sauted mushrooms and bell pepper mixture. 

step 13

Mix well,  adjust the salt and heat on medium high until the mixture is heated through; about 2 to 3 minutes. 
remove from heat,  garnish with crushed kasoori methi leaves/coriander leaves and serve hot with flaky parathas,  rice,  rotis etc. 

step 14

Better Butter