MUSHROOM TIKKA MASALA RECIPEINGREDIENTS (measuring cup used, 1 cup = 250 ml)

for mushroom marinade: 200 to 250 grams buttton mushrooms 4 tbsp hung curd or thick curd/yogurt (hung curd made from ½ cup fresh curd) ⅛ tsp turmeric powder or 2 to 3 pinches of turmeric powder ½ tsp garam masala powder ½ tsp kashmiri red chili powder or deghi mirch ½ tsp chaat masala powder 1 to 1.5 tsp ginger-garlic paste, 3 to 4 garlic cloves & ½ inch ginger crushed to a paste in mortar-pestle ½ tsp carom seeds/ajwain ¼ tsp lemon juice ½ tbsp oil (to be used only if grilling or baking the mushrooms in the oven) ½ tbsp besan or gram flour 3 to 4 tbsp oil for sauteing mushrooms black salt or rock salt or regular salt as required some oil for brushing while grilling (optional)

for tomato-cashew paste: 200 grams tomatoes 3 medium to large tomatoes 8 to 10 cashews hot water as required

for for tikka masala gravy: 80 to 100 grams onion, 1 medium to large onion or about ½ cup finely chopped onion 1 tsp ginger-garlic paste, 2 to 3 garlic cloves & ½ inch ginger crushed to a paste in mortar-pestle 1 small to medium capsicum/green bell pepper or about ⅓ cup chopped capsicum 1 or 2 green chilies, slit ¼ tsp turmeric powder ½ tsp kashmiri red chili powder ½ tsp cumin powder ½ tsp coriander powder ¼ tsp garam masala powder a pinch or two of grated nutmeg or nutmeg powder 1 tsp kasuri methi, crushed 2 to 3 tbsp low fat cream or whipping cream 1 to 2 tbsp chopped coriander leaves

INSTRUCTIONS

marinating mushrooms:1. we will need hung curd/yogurt or thick yogurt for this mushroom tikka masala. i used ½ cup fresh curd

and strained it in a muslin cloth with a light weight kept on it, overnight in the fridge. from ½ cup fresh curd, i got 4 tbsp hung curd. if using thick curd, then also use 4 tbsp of it.

2. now add 4 tbsp of the hung curd or thick curd in a bowl along with ⅛ tsp turmeric powder or 2 to 3 pinches of turmeric powder, ½ tsp garam masala powder, ½ tsp kashmiri red chili powder, ½ tsp chaat masala powder, 1 to 1.5 tsp ginger-garlic paste, ½ tsp carom seeds/ajwain, ¼ tsp lemon juice and ½ tbsp besan or gram flour.

3. mix the marinade mixture very well.4. you can also add ½ tbsp oil if grilling the mushroom tikka in oven or a tandoor grill. if pan frying or

sauteing, then no need to add oil.5. now add mushrooms to the marinade mixture.6. with your hands, gently mix and coat the mushrooms with the marinade.7. cover the bowl with a lid & allow the mushrooms to get marinated for 30 minutes at room temperature or

in the fridge. you can also keep for a couple of hours in the fridge.prepping up:1. meanwhile add 2 large tomatoes and 8 to 10 cashews in a bowl containing hot water. cover and keep aside

for 20 to 30 minutes. the tomatoes will get blanched and the cashews will soften. you can heat the water on a stove top, in a microwave or in an electric heater.

2. after 20 to 30 minutes, chop the blanched tomatoes. you can also remove the peels if you want.3. add the tomatoes along with its juices and the cashews to a grinder or blender jar. without adding any

water grind to a smooth paste.4. chop the onions and capsicum too. crush the ginger-garlic to a paste in mortar-pestle. slit the green chilies.

baking method:1. line the pan with an aluminium foil. thread the mushrooms on a skewer and bake/grill for 20 to 25 minutes

in a preheated oven at 200 degrees celsius.2. you can also brush oil on the mushrooms before baking and its optional.

sauteing method:1. heat 3 to 4 tbsp oil in a pan. add the marinated mushrooms.2. let each side of the mushrooms get cooked a bit and then turn over. use a well seasoned pan or non stick

pan for sauteing the mushrooms, otherwise the marinade sticks to the pan. saute the mushrooms on a low to medium flame.

3. turn over and saute so that each side gets browned and cooked well. a time will come when the mushrooms will begin to release water and the oil will begin to splutter. just cover the pan with a lid half way and continue to cook the mushrooms.

4. saute till they are nice golden and crisp.5. remove them with a slotted spoon and keep aside.

preparing the gravy:1. in the same oil, add ½ cup finely chopped onions. if you have grilled all the mushrooms, then just heat 2

tbsp oil.2. stir very well and begin to saute the onions on a low to medium flame.3. saute till the onions start turning golden.4. next add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.5. now add ⅓ cup chopped capsicum/green bell pepper and slit 1 to 2 green chilies. green chilies give the

dish some heat. skip if making for kids and if you cannot tolerate heat.6. stir and saute for a minute.7. now add all the dry spice powders - ½ tsp kashmiri red chili powder or deghi mirch, ½ tsp cumin powder,

½ tsp coriander powder.8. stir the dry spice powders very well with the rest of the mixture.9. add the tomato-cashew paste. stir again.10. also add the leftover marinade. stir and saute for 4 to 5 minutes.11. now add 1 cup water. stir so that the water gets evenly mixed with the rest of the masala.12. add salt as required. add ¼ to ½ tsp sugar or as required.13. bring the curry or gravy to a simmer for 4 to 5 minutes.14. add the sauteed or grilled mushrooms.15. add ¼ tsp garam masala powder, a pinch or two of grated nutmeg or nutmeg powder & 1 tsp kasuri methi

(crushed).16. add 2 to 3 tbsp low fat cream or whipping cream. substitute for fresh cream is 1 tbsp milk powder or 1 tbsp

grated khoya. if using either, then add them after you add the tomato-cashew paste and saute.17. stir very well and then switch off the flame. check the taste and add more salt or sugar if required.18. lastly add 1 to 2 tbsp chopped coriander leaves.19. stir and serve mushroom tikka masala hot with tandoori rotis, butter naan or chapatis or phulkas.