Mushroom Tikka Masala Recipe

Mushroom Tikka Masala Recipe is a wonderfully roasted chunks of marinated mushrooms and bell pepper in a aromatic and highly spiced tomato primarily based totally gravy.

Ingredients

For the mushroom marinade:

• 1/four cup Curd (Dahi / Yogurt)
• 1 teaspoon Kashmiri Red Chilli Powder
• 1 teaspoon Garam masala powder , or kitchen king masala
• 1 teaspoon Ginger Garlic Paste
• 1/8 teaspoon Turmeric powder
• 1 tablespoon Gram flour (besan)
• 1 teaspoon Lemon juice
• 1/2 teaspoon Chaat Masala Powder
• 2 cups Button mushrooms reduce into 2
• 2 teaspoons Oil
• 1/2 cup Green Bell Pepper (Capsicum) , cubed

For the tikka masala gravy:

• 1/2 teaspoon Cumin seeds (Jeera)
• 2 Cloves (Laung)
• 1/2 inch Cinnamon Powder (Dalchini)
• 1 Cardamom (Elaichi)
• 1 clove Garlic
• 1 inch Ginger
• 1/2 cup Onion , chopped
• 3 Green Chillies , or jalapenos
• 8 Cashew nuts
• 1 Tomato
• 1 Bay leaf (tej patta)
• 1 teaspoon Garam masala powder
• 1 tablespoon Oil , or ghee
• Salt
• Kasuri Methi (Dried Fenugreek Leaves) , to garnish

How to make Mushroom Tikka Masala Recipe

1. To start making Mushroom Tikka Masala Recipe . In a big blending bowl, upload all of the marinade components, besides mushrooms.
2. Mix properly, do a flavor take a look at and modify spices and salt in step with your flavor.
3. Add withinside the reduce mushrooms and toss properly to coat the mushrooms with the marinade evenly.
4. Cover with a hold wrap or plate and hold withinside the fridge for approximately half-hour to an hour.
5. Preparing Tikka Masala Paste:In a kadai, warmness 2 tablespoons oil and as soon as warm, upload the cloves, cumin, cinnamon and inexperienced cardamom. Sauté for some seconds.
6. Add the chopped onions, inexperienced chillies, ginger, garlic and cashew nuts; fry for a couple of minutes until gently roasted and the onions flip gentle and cashews mild brown.
7. Stir withinside the chopped tomatoes together with a pinch of salt and fry on medium flame till the tomatoes are barely cooked, flip gentle and maximum of the moisture is gone (you could see the gravy leaving the perimeters of the pan); approximately 2 to a few minutes. Remove from flame and permit cool.
8. Once cooled a bit, area the fried combination in a blender jar and mix to a quality paste; there may be no want to feature any water because the moisture withinside the tomatoes is sufficient to make a easy creamy paste. Keep aside.
9. Preparing the Mushroom Tikka Masala: Now, warmness the identical saucepan with approximately 2 teaspoons of oil. Once the oil is warm, upload the marinated mushroom (if there may be marinade left withinside the bowl, do now no longer upload this; you could upload this withinside the tikka masala gravy later) and fry on medium excessive warmness, stirring continuously.
10. When the mushrooms begins offevolved to wilt, it’ll begin to launch water. Keep stirring.
    Once maximum of the moisture is gone, upload the cubed capsicum and sauté once more for a couple of minutes until the combination is properly roasted.
11. At this stage, transfer off flame and hold those roasted mushrooms and capsicum aside.
    In a deep kadai, warmness 1 tablespoon of oil/ghee, upload bay leaf and stir withinside the tomato-onion-cashew paste.
12. Sauté for some seconds; tip withinside the relaxation of the spices; coriander powder, garam masala powder, turmeric powder and salt to flavor (remember, the grilled mushrooms have salt too, so upload accordingly); deliver it an amazing stir.
13. Add approximately 1 cup of water (rinse the blender jar and upload this water too), blend properly and produce to a boil on medium excessive warmness. Adjust the consistency of the gravy in step with how skinny or thick you need it. At this stage, when you have any leftover marinade, you could upload that too.
14. Once it involves a boil, lessen the warmth and stir withinside the sautéed mushrooms and bell pepper combination.
15. Mix properly, modify the salt and warmth on medium excessive, till the combination is heated through; approximately 2 to a few minutes.
16. Remove from warmness, garnish with overwhelmed kasoori methi leaves/coriander leaves and serve warm with with Pudina Tawa Paratha or Butter Garlic Naan Recipe and Bharma Baingan Aur Pyaaz Ki Sabzi Recipe. You may even pair it with steamed basmati rice.