Flavorful Indian Dish Mushroom Tikka Masala

Indulge in the rich and aromatic flavors of Mushroom Tikka Masala, a tantalizing vegetarian dish that combines tender mushrooms with a luscious and spiced tomato-based sauce. This recipe offers a delightful twist on the classic Tikka Masala by using marinated mushrooms as the star ingredient. The earthy and meaty texture of the mushrooms perfectly absorbs the vibrant blend of Indian spices, resulting in a dish that will leave your taste buds craving for more. With its colorful presentation and irresistible aroma, Mushroom Tikka Masala is sure to impress your family and friends. Let’s dive into this vegetarian delight that is guaranteed to add a burst of flavor to your dining experience!


For the Mushroom Tikka:

500 grams of mushrooms, cleaned and quartered
1/2 cup plain yogurt
2 tablespoons gram flour (besan)
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 tablespoon lemon juice
Salt to taste
2 tablespoons oil

Mushroom Tikka Masala

For the Tikka Masala Sauce:

2 tablespoons oil
2 onions, finely chopped
3 tomatoes, pureed
2 tablespoons tomato paste
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
1/2 cup heavy cream
Salt to taste
Fresh cilantro leaves, chopped (for garnish)

Mushroom Tikka Masala


In a bowl, combine yogurt, gram flour, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, lemon juice, and salt. Mix well to form a smooth marinade.

Add the cleaned and quartered mushrooms to the marinade. Coat the mushrooms evenly with the marinade. Let them marinate for at least 30 minutes.

Heat 2 tablespoons of oil in a skillet over medium heat. Add the marinated mushrooms and cook until they are lightly browned and cooked through. Remove them from the skillet and set aside.

In the same skillet, heat 2 tablespoons of oil. Add the finely chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and cook for a minute until the raw smell disappears.

Add tomato puree, tomato paste, turmeric powder, cumin powder, coriander powder, garam masala, and red chili powder. Mix well and cook for a few minutes until the oil separates from the masala.

Reduce the heat to low and add heavy cream to the skillet. Stir well to combine.

Add salt and the cooked mushroom tikka to the skillet. Mix gently to coat the mushrooms with the masala sauce.

Simmer for 5-7 minutes, allowing the flavors to blend together.

Garnish with fresh cilantro leaves.

Serve the Mushroom Tikka Masala with naan bread or steamed rice for a delicious and satisfying meal. Enjoy!

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