Mushroom Tikka Masala is a flavourful and aromatic Indian curry that combines the earthy taste of mushrooms with a rich and spicy tomato-based sauce. This vegetarian version of the classic tikka masala is perfect for those looking for a meatless alternative that doesn’t compromise on taste. By marinating the mushrooms in a blend of spices and yogurt, you infuse them with layers of flavour before simmering them in a luscious tikka masala sauce.
Mushrooms are a wholesome addition to any diet, offering a range of health benefits due to their rich content of vitamins, minerals, and antioxidants. They are known to support immune function, improve heart health, and contribute to overall well-being.
Mushrooms are versatile fungi that add a unique earthy flavour and texture to various dishes, from soups to stir-fries. Their rich umami taste and meaty texture make them a favourite ingredient for both vegetarian and non-vegetarian cuisines worldwide.
Mushroom Tikka Masala Recipe:
Enjoy the rich and aromatic flavours of Mushroom Tikka Masala, a delightful vegetarian twist on a classic Indian dish! This mouth-watering mushroom recipe is comforting and utterly delicious.
- For making Mushroom Tikka Masala, firstly, wash and pat dry the mushrooms. Set aside.
- Chop the onions, tomatoes and coriander leaves. Slit green chillies. Keep aside.
- In a bowl, combine all the ingredients for the mushroom marinade: curd, ginger-garlic paste, lemon juice, roasted gram flour, oil, garam masala, red chilli powder, chaat masala, turmeric powder and salt.
- Mix all the tikka ingredients well.
- Add mushrooms to the marinade, ensuring they are evenly coated.
- Cover the bowl and let it marinate for about 30 minutes in the refrigerator.
- Heat a pan and drizzle oil and a blob of butter. Arrange the marinated mushrooms on the pan in a single layer.
- Cook on high, gently tossing them over, until the mushrooms are 3/4 cooked.
- Remove into a separate bowl and set aside.
- Heat some butter in the same pan over medium heat. Add bay leaf, cumin seeds.
- Once the cumin seeds sizzle, add the onions and sprinkle a little salt. Sauté till the onions turn pink.
- Tip in the ginger-garlic paste and sauté for a minute for the raw smell to go away.
- Add the green chillies.
- Sprinkle turmeric powder, red chilli powder and garam masala powder. Mix well.
- Add the chopped tomatoes, cashew nuts and mix well.
Add ½ cup water, combine all the ingredients well. Cover and cook on medium-high for 10 minutes. Remove from heat and allow it to cool.
- Transfer to a mixie jar, discard the bay leaf.
- Grind to a smooth paste.
- Heat some oil in the same pan.
- Put in the ground masala paste.
- Pour a little water (about ½ cup) into the pan and cook the masala for about 10 minutes.
- Once the oil starts to separate from the sides, add the mushroom tikka, stirring gently to coat them evenly.
- Simmer the mixture for 2-3 minutes, allowing the flavours to meld together.
- Garnish the Spiced Mushroom Tikkas with fresh coriander leaves before serving.
- Serve Mushroom Tikka Masala hot with steamed rice or naan bread for a complete and satisfying meal.
If you are looking for more mushroom recipes, then do try out Chilli Garlic Mushrooms
Spicy Mushroom Curry Recipe details below:
Mushroom Masala
Ingredients
For tikka marinade:
- 200 grams button mushrooms
- ¼ cup curd
- 1 tsp ginger garlic paste
- 1 tbsp. roasted gram flour
- ½ tsp salt
- ½ tsp turmeric powder
- 1 tbsp. Kashmiri red chilli powder
- ½ tsp garam masala
- ½ tsp chaat masala
- 1 tsp lemon juice
- 2 tsp oil
For frying mushrooms:
- 1 tbsp. oil
- 1 tbsp. butter
For Tikka Masala:
- 1 tbsp. butter
- ½ tsp cumin seeds
- 1 bay Leaf
- 1 cup onions sliced
- 1 tsp ginger garlic paste
- 2 green chillies slit
- ¼ tsp salt
- 1 tsp red chilli powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- ½ cup tomatoes chopped
- 1 tbsp. cashew nuts
- ½ cup water
- ¼ tsp salt
- 1 tbsp. oil
- 1 tbsp. coriander leaves chopped
Instructions
- For this mushroom curry, wash and pat dry the mushrooms. Set aside.
- Chop onions, tomatoes and coriander leaves; slit the green chillies. Keep aside.
- In a large mixing bowl, combine curd, ginger-garlic paste, roasted gram flour, lemon juice, oil, red chilli powder, chaat masala, garam masala, turmeric powder and salt.
- Add the cleaned mushrooms to the marinade mixture, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
- Heat a non-stick pan or skillet over medium heat. Add a tablespoon of oil and butter.
- Once the oil is hot, add the marinated mushrooms along with any excess marinade. Cook the mushrooms on high until they are golden brown and slightly caramelized, about 10 minutes. Transfer the mushroom tikkas into a bowl and set aside.
- In the same pan, heat another tablespoon of butter over medium heat. Add bay leaf, cumin seeds and chopped onion and a little salt. Sauté till the onions turn translucent.
- Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Put in the chopped green chillies, red chilli powder, garam masala powder and turmeric powder. Stir well to combine.
- Add the chopped tomatoes, cashew nuts and water.
- Mix well and cook on high flame for about 10 minutes or until the tomatoes soften.
- Remove from heat and allow the mixture to cool down.
- Discard the bay leaf, and transfer rest of the ingredients into a mixie jar. Grind to a smooth paste, without adding any water.
- Heat oil in the same pan and tip in the ground masala.
- Add a little water (about ½ cup) and cook the masala for about 10 minutes.
- Once the oil starts to ooze out, gently add the mushroom tikka to the masala gravy, ensuring they are evenly coated.
- Simmer the mushrooms in the masala for 2-3 minutes.
- Add chopped coriander leaves and mix well.
- Serve Mushroom Tikka Masala with steamed rice or naan bread. Enjoy your flavourful vegetarian delight!
