Mushroom tikka masala is a vegetarian recipe that everyone will enjoy. The mixtures of different spices are absorbed by the mushrooms, giving off an aromatic taste. If you like spicy food, feel free to add more chili. Portobello mushrooms are also a great alternative if you want a meatier texture.
For the sauce:
2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 large onion, minced
2 teaspoons ginger-garlic paste
3 medium sized ripe tomatoes, pureed
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder
2 tablespoons heavy cream, optional
For the vegetables:
9oz fresh white button mushrooms (about 15 mushrooms)
1 large green or red bell pepper, cubed
1/4 teaspoon turmeric
1/4 teaspoon chili powder, or to taste
1/4 cup whole Greek yogurt or strained yogurt
1 tablespoon oil
Lemon wedges, for serving
Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook them for 2-3 minutes or until fragrant. Add the onions and cook them for 1-2 minutes or until lightly browned. Stir in the garlic paste and ginger. Cook it for another minute. After, add the tomato puree and then add the cumin, coriander, chili powder and turmeric. Increase the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes or until it thickens. Add water if needed.
While cooking the sauce, rinse the mushrooms in running water and wipe them clean using a paper towel. Place the cleaned mushrooms in a large bowl. Add the pepper, turmeric, chili powder and yogurt. Mix well. Allow the mushrooms to marinate for a few minutes.
After, heat the oil in a large skillet over medium heat. Cook the mushrooms and peppers in batches for around 4-6 minutes or until they are lightly browned. Add the peppers and mushrooms to the sauce. Cook it for another 4-6 minutes or until the mushrooms and peppers are cooked. Remove from heat and stir in the heavy cream. Ladle some mushroom tikka onto a serving platter or individual bowls. Garnish it with chopped cilantro. Serve immediately over rice or with naan bread and lemon wedges on the side.
Photo Courtesy Of: tony_the_bald_eagle