Mushroom Tikka Masala Recipe (Mushroom & Bell Peppers in Spicy Tomato Gravy)
Discover a flavorful North Indian dish that beautifully combines the earthy goodness of mushrooms with the vibrant taste of bell peppers, all enveloped in a rich, spicy tomato gravy. This Mushroom Tikka Masala is not just a treat for your taste buds but also a hearty, protein-rich vegetarian dish perfect for any meal. Served alongside traditional flatbreads like Pudina Tawa Paratha or Butter Garlic Naan, or even steamed basmati rice, this dish promises to elevate your dining experience.
Ingredients
For the Marinade:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi/Yogurt) or Greek Yogurt | 1/4 cup |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder (or Kitchen King Masala) | 1 teaspoon |
| Ginger Garlic Paste | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/8 teaspoon |
| Gram Flour (Besan) | 1 tablespoon |
| Lemon Juice | 1 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Button Mushrooms (cut into halves) | 2 cups |
For the Tikka Masala:
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | 2 teaspoons |
| Green Bell Pepper (Capsicum, cubed) | 1/2 cup |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Green Cardamom Pods | 1 |
| Garlic (finely chopped) | 1 clove |
| Fresh Ginger (finely chopped) | 1 inch |
| Onion (chopped) | 1/2 cup |
| Green Chilies (or Jalapenos) | 3 |
| Cashew Nuts | 8 |
| Tomato (chopped) | 1 |
| Bay Leaf (Tej Patta) | 1 |
| Garam Masala Powder | 1 teaspoon |
| Sunflower Oil or Ghee | 1 tablespoon |
| Salt | to taste |
| Kasuri Methi (Dried Fenugreek Leaves) | for garnish |
Preparation Time: 40 minutes
Cooking Time: 25 minutes
Total Time: 65 minutes
Servings: 3
Cuisine: North Indian
Course: Side Dish
Diet: High Protein Vegetarian
Instructions
Step 1: Marinating the Mushrooms
To start, prepare the mushrooms for marination. In a large mixing bowl, combine the following ingredients: curd (yogurt), Kashmiri red chili powder, garam masala, ginger-garlic paste, turmeric powder, gram flour (besan), lemon juice, and chaat masala. Mix well to form a smooth marinade.
Once well-mixed, add the chopped mushrooms to the bowl and toss gently to coat them evenly with the marinade. Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes to 1 hour, allowing the flavors to meld.
Step 2: Preparing the Tikka Masala Paste
While the mushrooms marinate, heat 2 tablespoons of sunflower oil in a kadai (or wok) over medium heat. Add the whole spices: cumin seeds, cloves, cinnamon stick, and green cardamom pods. Sauté them for a few seconds until they release their fragrance.
Now, add the chopped onions, green chilies, garlic, ginger, and cashew nuts. Sauté the mixture for about 4-5 minutes until the onions soften and turn golden brown, and the cashews are lightly roasted.
Add the chopped tomatoes along with a pinch of salt and cook on medium heat for another 2-3 minutes, until the tomatoes soften and release their moisture. You’ll notice the gravy starting to leave the sides of the pan.
Remove the mixture from the flame and let it cool for a few minutes. Once it’s slightly cooled, transfer the mixture to a blender jar. Blend it into a smooth paste. There’s no need to add water as the moisture from the tomatoes will make a creamy paste. Set the paste aside.
Step 3: Cooking the Mushroom & Bell Pepper
Now, heat 2 teaspoons of oil in the same pan where the paste was prepared. Once hot, add the marinated mushrooms to the pan, leaving behind any leftover marinade (reserve it for later use). Fry the mushrooms on medium-high heat, stirring frequently, until the mushrooms release their moisture and start to wilt. Keep cooking until most of the water evaporates, and the mushrooms become slightly crispy.
Add the cubed bell peppers (capsicum) and sauté for another 2-3 minutes until they are well-roasted and slightly tender. Once done, turn off the flame and set the roasted mushrooms and bell peppers aside.
Step 4: Making the Tikka Masala Gravy
In a deep kadai, heat 1 tablespoon of oil or ghee. Once hot, add a bay leaf and immediately stir in the tomato-onion-cashew paste you prepared earlier. Sauté the paste for a few seconds to enhance the flavor.
Next, add the remaining ground spices: coriander powder, garam masala powder, turmeric powder, and salt to taste. Stir everything well to combine.
Pour in about 1 cup of water (you can rinse the blender jar with a little water and add it to the pan) and bring the mixture to a boil. Let it simmer on medium-high heat for a few minutes. You can adjust the consistency of the gravy by adding more or less water depending on your preference.
If you have any leftover marinade from the mushrooms, you can add it to the gravy at this point to boost the flavor.
Step 5: Combining the Gravy and Mushroom Tikka
Once the gravy comes to a boil, reduce the heat to medium and add the sautéed mushrooms and bell peppers to the gravy. Stir gently to coat them with the flavorful masala.
Let the dish simmer on low heat for another 2-3 minutes, allowing the flavors to come together. Taste the gravy and adjust the seasoning, if necessary.
Remove the kadai from the heat.
Step 6: Garnishing and Serving
Garnish your Mushroom Tikka Masala with crushed kasuri methi (dried fenugreek leaves) or fresh coriander leaves for an extra burst of flavor.
Serve this rich and aromatic Mushroom Tikka Masala hot with Pudina Tawa Paratha, Butter Garlic Naan, or steamed basmati rice for a complete meal. It also pairs wonderfully with Bharma Baingan Aur Pyaaz Ki Sabzi (Spicy Stuffed Brinjals with Onions).
Tips for Perfect Mushroom Tikka Masala:
- Marination Time: For the best flavor, allow the mushrooms to marinate for at least 30 minutes to 1 hour. This will help the spices penetrate the mushrooms and enhance their taste.
- Gravy Consistency: Adjust the consistency of the gravy based on your preference. If you like a thicker gravy, simmer it for a longer period. For a lighter gravy, add more water.
- Bell Peppers: Feel free to use red or yellow bell peppers in addition to green for a more colorful dish.
- Spice Levels: Adjust the number of green chilies or jalapenos based on your preferred spice level.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 20 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sodium | 150 mg |
| Sugar | 5 g |
Enjoy this delectable Mushroom Tikka Masala, a vegetarian delight that’s bursting with flavors and rich in protein, making it a perfect addition to your meal rotation!
