Mushroom Tikka Masala Recipe
- Number of Servings: 3
Ingredients
For the sauce1 tablespoons vegetable oil3/4 teaspoon cumin seeds1 large onion, minced2 teaspoons ginger-garlic paste3 medium sized ripe tomatoes, pureed1/2 teaspoon coriander powder½ teaspoon cumin powder1/4 teaspoon turmeric powder1/4 teaspoon chili powder or according to taste2 tablespoons dry kasoori methi (= fenugreek leaves)2 tablespoons heavy cream (omitted)SaltFor the vegetables9oz fresh white button mushrooms (about 15 mushrooms)1 large green or red bell pepper, cubed¼ teaspoon turmeric¼ teaspoon chili powder, or to taste1/4 cup whole Greek yogurt or strained yogurt1 tablespoon oil
Heat oil in a wok, and add the cumin seeds. (I skipped this and added extra cumin with the rest of the spices)
When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.
Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time). If the sauce gets too thick add ½ cup water whenever needed.
While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.
Heat a large skillet and add oil. When the oil is hot, add the mushrooms and peppers. Make sure you don’t crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.
When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi and sat. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro.
Serving Size: Makes 3 1cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user BUUKWORM14.
When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.
Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time). If the sauce gets too thick add ½ cup water whenever needed.
While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.
Heat a large skillet and add oil. When the oil is hot, add the mushrooms and peppers. Make sure you don’t crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.
When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi and sat. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro.
Serving Size: Makes 3 1cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 188.4
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 83.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.0 g
- Protein: 7.4 g
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