Mushroom Tikka Masala
A very flavourful and yummy dish for mushroom lovers.
This is a easy dish that can be made if preparations are done prior
cooking.
I have followed a recipe from a food group in Facebook.
Ingredients
FOR THE MUSHROOM MARINADE:
¼ cup thick yogurt
1 tsp kashmiri chili powder
1 tsp Kitchen king/garam
masala powder
1 tsp each grated ginger
and garlic
1/8 tsp turmeric powder
1 tablespoon chickpea
flour/besan
1 teaspoon lemon juice
½ tsp chaat masala powder
2 cups chopped mushrooms
washed and cut into 2 pieces
2 teaspoons oil
½ cup cubed bell
pepper/capsicum
FOR TH TIKKA MASALA GRAVY:
½ teaspoon jeera/cumin
seeds
2 cloves
½ inch piece cinnamon
1 green cardamom
1 clove garlic
1 inch piece ginger
½ cup onions
2 to 3 green chillies/jalapenos
6 to 8 cashew nuts
1 medium tomato
1 bay leaf
½ teaspoon turmeric powder
1 teaspoon garam masala
powder
1 tablespoon oil/ghee
Other ingredients:
Salt to taste
1 tablespoon oil/ghee
Crushed kasoori methi/dried
fenugreek leaves
Freshly chopped cilantro
for garnishing
Lets Marinade 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.
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.
For Tikka Masala paste:
In a saucepan, heat 2
tablespoons oil and once hot, add the cloves, cumin, cinnamon and green
cardamom; sauté for a few seconds.
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.
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. 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.
TO MAKE THE 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 on medium high heat, stirring continuously.
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 sauté again for a few minutes till the
mixture is well roasted and oil starts to separate.
At this stage, remove from
the pan.
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.
Sauté 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.
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. 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 sautéed mushrooms and bell pepper mixture.
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, puris, roti’s, naan etc. I have enjoyed these with hot Jeera rice!
Aps Notes
If you do not have thick
yogurt, add the regular yogurt in a strainer for about 30 minutes and then use
the hung yogurt for the marinade.
Adjust the spices according
to your taste.
For a creamier and more
rich gravy, stir in 2 tablespoons of cream at the end, just before removing
from heat. I have not added
cream here .
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