Mushroom Tikka Masala Dry Recipe
Introduction
Mushroom Tikka Masala Dry is a vibrant and flavorful North Indian dish that brings together a delightful combination of mushrooms, bell peppers, and a host of aromatic spices. This dish, served without a gravy base, packs a punch with the bold flavors of garam masala, Kashmiri red chili, and the tanginess of yogurt and lemon juice. Perfect for lunch or dinner, it’s a wonderful high-protein vegetarian meal that pairs wonderfully with naan, roti, or paratha.
The mushrooms are sautéed to perfection with onions and bell peppers, creating a harmonious blend of textures, while the yogurt-besan (gram flour) marinade adds richness and depth to the dish. Whether you’re new to cooking or a seasoned home chef, this Mushroom Tikka Masala Dry Recipe is a guaranteed crowd-pleaser!
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms (cut into halves) | 2 cups |
| Green Bell Pepper (Capsicum, cubed) | 1/2 cup |
| Onion (chopped) | 1/2 cup |
| Curd (Dahi/Yogurt) or Greek yogurt (hung yogurt) | 1/4 cup |
| Gram flour (besan) | 2 tbsp |
| Ginger Garlic Paste | 1 tsp |
| Turmeric powder (Haldi) | 1/8 tsp |
| Kashmiri Red Chilli Powder | 1 tsp |
| Garam Masala Powder | 2 tsp |
| Chaat Masala Powder | 1/2 tsp |
| Lemon Juice | 1 tsp |
| Sunflower Oil | 2 tsp |
| Salt | To taste |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tsp |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 170 kcal |
| Protein | 6g |
| Carbohydrates | 10g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 240mg |
Instructions
Preparation Steps
-
Prepare the Yogurt Mixture:
- In a small bowl, whisk together the yogurt (or hung yogurt), gram flour (besan), Kashmiri red chili powder, turmeric powder, garam masala, and chaat masala. This will form the marinade that coats the vegetables and mushrooms.
-
Sauté Aromatics:
- Heat 2 teaspoons of sunflower oil in a large kadai (or skillet) over medium heat. Once the oil is hot, add the ginger-garlic paste and sauté until fragrant, about 30 seconds. Be careful not to burn it.
-
Cook the Vegetables:
- Add the chopped onions and cubed green bell pepper to the kadai. Sauté for 3-4 minutes, or until the onions turn soft and translucent. Stir frequently to avoid burning.
-
Add the Mushrooms:
- Add the mushrooms to the pan. Cook them for 5-6 minutes, allowing the mushrooms to release their moisture and cook down. Stir occasionally to ensure the mushrooms are evenly cooked.
-
Mix in the Yogurt-Besan Mixture:
- Once the mushrooms have softened and most of their moisture has evaporated, add the yogurt-besan mixture that you prepared earlier. Stir well to coat the mushrooms and vegetables in the marinade.
-
Cook the Tikka Masala:
- Continue to cook the mixture for another 5-7 minutes on medium heat. Stir occasionally to ensure the spices and yogurt mixture blend well with the mushrooms. Allow the gravy to thicken slightly. The goal is for the yogurt to cook off its raw flavor, and the spices to coat the mushrooms and veggies.
-
Finishing Touches:
- Once the gravy has thickened and the flavors are well-combined, check the salt and adjust as needed. Add a sprinkle of kasuri methi (dried fenugreek leaves) for an aromatic touch. Squeeze in fresh lemon juice to add a burst of tanginess. Stir everything together and cook for another minute or two.
-
Serve:
- Once the Mushroom Tikka Masala Dry is cooked through, remove from heat. Serve hot, garnished with fresh coriander leaves if desired. This dish pairs beautifully with Pudina Tawa Paratha, Butter Garlic Naan, or a simple Bharma Baingan Aur Pyaz Ki Sabzi (spicy stuffed brinjals with onions).
Tips & Variations
- Mushroom Choice: You can use any type of mushrooms for this recipe, but button mushrooms or cremini mushrooms work best due to their mild flavor and meaty texture.
- Yogurt: Use thick, hung yogurt to achieve the best texture. Greek yogurt is also an excellent option for its creaminess.
- Adjusting Spice Levels: If you prefer a milder dish, reduce the amount of Kashmiri red chili powder. For more heat, you can add a pinch of cayenne pepper or use a hotter variety of chili powder.
- Adding More Veggies: You can add other vegetables such as peas, carrots, or cauliflower for extra nutrition and flavor.
Conclusion
This Mushroom Tikka Masala Dry recipe is a perfect blend of flavors that will leave you craving more. It’s high in protein, vegetarian, and comes together in just 35 minutes, making it an ideal choice for a weekday lunch or dinner. The combination of earthy mushrooms, crisp bell peppers, and a tangy yogurt-spice mix creates a deliciously satisfying dish that pairs well with flatbreads or rice. The addition of kasuri methi and lemon juice elevates the flavors, giving the dish a vibrant, aromatic finish.
Enjoy the rich and hearty taste of this dry tikka masala, and share it with your friends and family for an unforgettable meal!
