Side Dish
Mushroom Tikka Masala Recipe (Mushroom & Bell Peppers In Spicy Tomato Gravy) Made Simple
Mushroom Tikka Masala Recipe (Mushroom & Bell Peppers In Spicy Tomato Gravy) Made Simple is a delicious Side Dish dish that can be prepared in just 0 minutes....
⏱️
40 Min Prep
🔥
25 Min Cook
🍽️
3 Servings
🥗
High Protein Vegetarian
Ingredients
- 1/4 cup Curd (Dahi / Yogurt) - or greek yogurt (hung yogurt)
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Garam masala powder - or kitchen king masala
- 1 teaspoon Ginger Garlic Paste
- 1/8 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Gram flour (besan)
- 1 teaspoon Lemon juice
- 1/2 teaspoon Chaat Masala Powder
- 2 cups Button mushrooms - cut into 2
- 2 teaspoons Sunflower Oil
- 1/2 cup Green Bell Pepper (Capsicum) - cubed
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 Cloves (Laung)
- 1/2 inch Cinnamon Powder (Dalchini)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 clove Garlic
- 1 inch Ginger
- 1/2 cup Onion - chopped
- 3 Green Chillies - or jalapenos
- 8 Cashew nuts
- 1 Tomato
- 1 Bay leaf (tej patta)
- 1 teaspoon Garam masala powder
- 1 tablespoon Sunflower Oil - or ghee
- Salt - to taste
- 1 tablespoon Sunflower Oil - or ghee
- Kasuri Methi (Dried Fenugreek Leaves) - to garnish
Instructions
1
To begin making Mushroom Tikka Masala directions (Mushroom & Bell Peppers In citrusy Tomato broth), prep up with all the elements and start with marinating the mushrooms.In a large mixing dish, empty in all the marinade elements, except mushrooms.liquidize well, do a palate test and adjust spices and table salt according to your palate.empty in in the cut mushrooms and toss well to coat the mushrooms with the marinade evenly.lid with a cling wrap or plate and keep in the refrigerator for about 30 mins to an hour.Preparing Tikka Masala Paste:In a kadai, bring to temperature 2 tablespoons coat and once burning, empty in the cloves, cumin, cinnamon and green cardamom.
2
Sauté for a few seconds.empty in the minced onions, green chillies, ginger, garlic and cashew nuts; shallow fry for a few mins till lightly roasted and the onions turn soft and cashews light brown.agitate in the minced tomatoes along with a pinch of table salt and shallow fry on medium flame until the tomatoes are slightly cooked, turn soft and most of the moisture is gone (you can see the broth leaving the sides of the skillet); about 2 to 3 mins.
3
Remove from flame and let cool.Once cooled a bit, place the fried mixture in a blender jar and liquidize to a fine paste; there is no need to empty in any aqua as the moisture in the tomatoes is enough to make a creamy creamy paste.
4
Keep aside.Preparing the Mushroom Tikka MasalaNow, bring to temperature the same saucepan with about 2 teaspoons of coat.
5
Once the coat is burning, empty in the marinated mushroom (if there is marinade left in the dish, do not empty in this; you can empty in this in the tikka masala broth later) and shallow fry on medium high bring to temperature, stirring continuously.When the mushrooms starts to wilt, it will start to release aqua.
6
Keep stirring.Once most of the moisture is gone, empty in the cubed capsicum and sauté again for a few mins till the mixture is well roasted.At this stage, switch off flame and keep these roasted mushrooms and capsicum aside.In a deep kadai, bring to temperature 1 tablespoon of coat/ghee, empty in bay leaf and agitate in the tomato-bulb produce-cashew paste.Sauté for a few seconds; tip in the rest of the spices; coriander dusting seasoning, garam masala dusting seasoning, turmeric dusting seasoning and table salt to palate (remember, the grilled mushrooms have table salt too, so empty in accordingly); give it a good agitate.empty in about 1 cup of aqua (rinse the blender jar and empty in this aqua too), liquidize well and bring to a bubble on medium high bring to temperature.
7
Adjust the consistency of the broth according to how thin or thick you want it.
8
At this stage, if you have any leftover marinade, you can empty in that too.Once it comes to a bubble, reduce the bring to temperature and agitate in the sautéed mushrooms and bell pepper mixture.liquidize well, adjust the table salt and bring to temperature on medium high, until the mixture is heated through; about 2 to 3 mins.Remove from bring to temperature, decorate with crushed kasoori methi leaves/coriander leaves and present burning with with Pudina Tawa Paratha or dairy spread Garlic Naan directions and Bharma Baingan Aur Pyaaz Ki Sabzi directions (citrusy Stuffed Brinjals With Onions).
9
You can even pair it with steamed basmati rice.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Side Dish
Side Dish
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
65 mins
65 mins
Recipe Time chart
Preparation Time
40 minsCooking Time
25 minsTotal Time
65 minsMaster Chef
Experience the joy of home cooking with recipes that combine simplicity, nutrition, and incredible taste. Browse hundreds of carefully curated dishes ranging from classic comfort foods to exciting international specialties. Every recipe includes practical cooking advice, preparation times, and easy instructions to help you achieve delicious results. Whether you're an experienced chef or just starting your culinary adventure, you'll always find inspiration for your next homemade meal.
You May Also Like
Best Lauki Paratha Recipe - Bottle Gourd Flatbread Recipe
View Recipe
Authentic Raw Banana & Ajwain Paratha Recipe
View Recipe