Mushroom Tikka Masala
Indulge in the rich and flavorful world of Indian cuisine with this Mushroom Tikka Masala recipe, a perfect vegetarian twist on a classic favorite. Tender button mushrooms are marinated in a spiced Greek yogurt mixture, then roasted to perfection for a smoky, charred flavor. These golden mushrooms are simmered in a luscious tomato-based gravy infused with aromatic spices like garam masala, cumin, and fenugreek leaves, balanced by a touch of cream for velvety smoothness. Quick and easy to prepare, this vibrant dish is ideal for family meals or special dinners. Pair it with warm naan, roti, or fluffy steamed rice for a feast that’s rich in texture and flavor. Whether you're a fan of Indian curries or a mushroom lover, this dish promises a perfect blend of spice and comfort.
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Recipe Information
Ingredients
- 400 grams Button mushrooms
- 100 grams Greek yogurt
- 2 teaspoons Ginger-garlic paste
- 1 teaspoon Garam masala
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 200 grams Tomato puree
- 1 medium Onion, finely chopped
- 50 ml Cream
- 1 teaspoon Fenugreek leaves (kasuri methi)
- 2 tablespoons Coriander leaves, chopped
- 1 large Green chili, slit
- 200 ml Water
Instructions
Clean and pat dry the mushrooms. Cut them into halves if they are large.
In a large bowl, combine Greek yogurt, ginger-garlic paste, garam masala, Kashmiri red chili powder, turmeric powder, cumin powder, lemon juice, and salt. Mix well to create a smooth marinade.
Add the mushrooms to the marinade and coat them evenly. Let them marinate for 20 minutes.
While the mushrooms marinate, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Spread the marinated mushrooms on the baking sheet and roast them for 15-20 minutes or until slightly charred. You can also grill them on a stovetop or barbecue if preferred.
Heat 2 tablespoons of vegetable oil in a deep pan over medium heat. Add the chopped onions and sauté until golden brown.
Add the green chili and tomato puree to the onions. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil separates.
Reduce the heat and stir in cream, fenugreek leaves, and garam masala. Mix well.
Add the roasted mushrooms to the gravy and pour in 200 ml of water. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
Garnish with chopped coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.2 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
