Mushroom Tikka Masala Recipe (Mushroom & Bell Peppers in Spicy Tomato Gravy)
Description:
Mushroom Tikka Masala is a delicious and vibrant North Indian dish featuring marinated chunks of mushrooms and bell peppers, perfectly roasted and then immersed in a rich, spicy tomato-based gravy. This dish is an absolute crowd-pleaser, perfect for lunch or dinner. The fusion of earthy mushrooms and the fragrant blend of spices makes for a memorable meal. Pair it with warm Pudina Tawa Paratha, Butter Garlic Naan, or Bharma Baingan Aur Pyaaz Ki Sabzi (spicy stuffed brinjals with onions) to complete your meal. Its aroma, color, and flavor will surely win hearts at any table!
Cuisine: North Indian
Course: Side Dish
Diet: High Protein Vegetarian
Ingredients:
For the Mushroom Marinade:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1/4 cup |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 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 | 2 cups, cut into halves |
| Oil | 2 teaspoons |
| Green Bell Pepper (Capsicum) | 1/2 cup, cubed |
For the Tikka Masala Gravy:
| Ingredient | Quantity |
|---|---|
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon Powder (Dalchini) | 1/2 inch |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Garlic | 1 clove |
| Ginger | 1 inch |
| Onion | 1/2 cup, chopped |
| Green Chillies | 3 or jalapenos |
| Cashew Nuts | 8 |
| Tomato | 1 |
| Bay Leaf (Tej Patta) | 1 |
| Garam Masala Powder | 1 teaspoon |
| Oil or Ghee | 1 tablespoon |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Salt | To taste |
| Kasuri Methi (Dried Fenugreek Leaves) | For garnish |
Preparation Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Serves: 4-5 people
Instructions:
Step 1: Marinating the Mushrooms
Start by preparing all your ingredients. In a large mixing bowl, combine the following ingredients for the marinade: curd, Kashmiri red chili powder, garam masala powder, ginger garlic paste, turmeric powder, gram flour, lemon juice, and chaat masala powder. Mix them well, adjusting the spices and salt according to your taste.
Once the marinade is ready, add the button mushrooms and cubed green bell peppers. Toss everything together to ensure the mushrooms and peppers are evenly coated in the marinade. Cover the bowl with a cling film or plate and let the mushrooms marinate in the refrigerator for about 30 minutes to an hour. This allows the flavors to meld and enhances the taste of the dish.
Step 2: Roasting the Mushrooms
After the marination time, heat 2 teaspoons of oil in a pan on medium heat. Add the marinated mushrooms and bell peppers to the pan and roast them, stirring occasionally, for about 5-6 minutes or until they are lightly charred and cooked through. Set them aside for later.
Step 3: Preparing the Tikka Masala Gravy
In the same pan, add another tablespoon of oil or ghee. Add cumin seeds, cloves, cinnamon, and cardamom to the hot oil. Sauté for a minute until the spices release their fragrance.
Next, add the garlic and ginger, and sauté for another minute until they soften and become aromatic. Add the chopped onions and green chilies (or jalapenos) to the pan. Cook until the onions become translucent and start to caramelize.
Now, add the cashew nuts and tomato to the pan, stirring well. Let it cook for about 4-5 minutes, allowing the tomato to soften and release its juices. You can also cover the pan to help soften the tomatoes more quickly.
Step 4: Blending the Gravy
Once the tomato and cashews have cooked down, turn off the heat and let the mixture cool for a few minutes. Once cooled, blend it into a smooth paste using an immersion blender or a regular blender.
Step 5: Cooking the Gravy
Return the gravy mixture to the pan and cook on medium heat for 5-6 minutes, allowing the flavors to combine. Add the garam masala powder, salt, and bay leaf. Stir well and let the gravy simmer for another 2-3 minutes.
Step 6: Combining the Mushrooms and Gravy
Add the roasted mushrooms and bell peppers into the prepared gravy. Stir gently to combine everything and let it cook together for 5 more minutes. This allows the mushrooms to soak in the flavorful gravy.
Step 7: Garnishing
Turn off the heat and sprinkle some kasuri methi (dried fenugreek leaves) over the dish for a burst of aroma and flavor. Serve your Mushroom Tikka Masala hot with your choice of naan, roti, or rice.
Tips & Variations:
- For a richer and creamier gravy, you can add a splash of fresh cream or coconut milk.
- If you prefer a spicier version, feel free to increase the number of green chilies or add red chili powder.
- You can also use other vegetables like paneer, zucchini, or cauliflower for variations on this recipe.
This Mushroom Tikka Masala is a delightful side dish that packs a punch with its spices and flavors. It pairs beautifully with a variety of Indian flatbreads and rice, making it a perfect addition to any meal. Enjoy the comforting and aromatic experience of North India in the comfort of your own home!
