Mushroom Tikka Masala
Mushroom Tikka Masala is a rich creamy curry made with mushroom tikka. This combines well with roti or naan or even with rice.
Servings: 4 people
Calories: 168kcal
Equipment
Ingredients
Preparation of Mushroom Tikka
- 250 gms mushroom
- 1 bell pepper diced into bite-sized pieces
- 1 onion roughly diced into bite-sized
- ¼ cup hung curd
- 2 tbsp roasted gram flour
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- ½ tsp chaat masala
- ½ tsp salt to taste
Preparation of gravy for tikka masala
- 2 medium onions finely chopped
- 2 medium tomatoes
- 8 - 12 cashew nuts
- 1 tsp ginger garlic paste
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ½ - ¾ tsp garam masala
- 1 tsp kasuri methi dry roasted
- 2 - 3 tbsp coriander leaves finely chopped
Instructions
Preparation of Mushroom Tikka
- Mix all ingredients mentioned above in mushroom tikka preparation section.
- Marinate mushrooms, peppers and onions for 20 -30 minutes.
- Heat 5 - 6 tbsp oil in a pan.
- Shallow fry marinated mushrooms, bell peppers, and onions in batches.
- Remove from oil when turn golden and keep aside.
Preparation of curry gravy
- Heat 4 tbsp oil in a pan.
- Add finely chopped onion or grated onion.
- Now add ginger garlic paste.
- Saute till onion becomes translucent.
- Puree tomatoes and cashews to a fine paste.
- Add tomato cashew paste to the pan. Saute for 2 - 3 minutes.
- Add all dry spices and cook till it leaves oil on sides.
- Add little water now And simmer.
- Pour in the rest left out marination mixture to the gravy.
- Now add fried mushroom and pepper onion pieces to the pan.
- Cover with a lid and simmer for 3 minutes.
- Add crushed dry roasted kasuri methi and coriander leaves.
- Mushroom Tikka Masala is ready to serve.
Nutrition
Serving: 1g | Calories: 168kcal