Mushroom tikka masala is a robust North Indian curry with grilled or sauteed marinated mushrooms smothered in creamy rich, tomatoes and onion-based gravy flavored with exotic spices from the Indian subcontinent. They taste divine with any Indian flatbread like rotis, naan, flaky parathas, or even with just a bowl of hot steamed rice.
Ingredients
2 cups mushrooms washed and cut into halves
1/2 cup diced capsicum
To marinate:
2 tbsp yoghurt/curd
1 tsp cumin/ jeera powder
1 tsp coriander/dhaniya powder
1/4 tsp black pepper/kali mirch powder
1/2 tsp turmeric/ Haldi powder
1 tsp red chilli powder
1/2 tsp salt
For the curry:
2 tbsp butter/ghee
2 finely chopped onions
1 tsp ginger garlic paste
1 bay leaf/tej pattha
2 tomatoes pureed
1/2 tsp garam masala powder
Salt to taste
1/2 tsp Kasuri methi/ dry fenugreek leaves
Chopped coriander leaves
Procedure
Clean mushrooms and cut into halves or quarters if it is too big
Add to a mixing bowl the yogurt and all the marination ingredients.
Add the mushrooms to the imagination and mix them so that they are completely covered with the yogurt spice blend.
Marinate preferably for 20 minutes at least.
If you are short of time skip that step.
To make tomato puree blanch tomatoes and blend them.
Heat one pan and put 1/2 tsp oil. saute capsicum dices with a pinch of salt for 5 minutes and remove them on a plate.
In the same pan add butter or ghee and saute onions.
Add bay leaf and stir in tomato puree and ginger garlic paste.
Cook tomato-onion mixture for 5 minutes or till raw smell goes.
Now add in the marinated mushrooms and 1/4 cup water, salt if needed.
Give a nice mix and cook covered for 5-10 minutes or till mushrooms are cooked.
Once mushrooms are done, add in the sauteed capsicum cubes,garam masala powder, Kasuri methi, and mix well.
Cook for 2 minutes and turn off the flame, garnish with chopped coriander leaves.
Serve hot with phulkas, roti, naan, or with hot ghee rice.
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