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Mushroom Tikka Masala : Indian Food & Cooking Recipes


Contributed By: Sunidhi Rawal
Member of SeattleIndian.com
View All Recipes By Sunidhi Rawal  

Indian Cooking Products
Indian Spices Shopping



250 gms Mushroom
6 Teaspoon Thick Curd
1/2 Teaspoon Garam Masala
1/2 Teaspoon Chaat Masala
1/2 Teaspoon Jeera Powder
1 Teaspoon Red Chilly Powder
1/8 Teaspoon Turmeric Powder
1 Lemon Juice
1 1/2 Teaspoon Ginger Garlic Paste
1/2 Teaspoon Ajwain ( Carom Seeds)
1 Tablespoon Besan (Gram Flour)
1 Tablespoon Oil
1/2 Teaspoon Black Salt
Salt to taste

1/2 Cup Onions Finely Chopped
1 Teaspoon Ginger Garlic Paste
3 Tomatoes
10 Cashewnuts
1/2 Capsicum
1 Tablespoon Dry Fenugreek ( Kasuri Methi)
1 – 2 Green Chillies
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Jeera Powder
1/2 Teaspoon Garam Masala
1/2 Teaspoon Red Chilly Powder
1/2 Teaspoon Coriander Powder
3 Tablespoon Low fat Cream
1 Tablespoon Oil
Salt to taste
Mint or Coriander fresh Leaves for Garnish

Cooking Instructions

Wash and pat dry the mushrooms and keep them in a bowl
Add Ajwain, Curd, Besan and ginger garlic paste and mix with light hands
Add Turmeric, Garam Masala, Chaat Masala, Red Chilly and mix gently
Pour in Lemon Juice, Oil and both the salts
Mix till Mushrooms are evenly coated with batter
Refrigerate for an 1 hour to marinate


Grill the Mushrooms or Pan fry them till golden brown and keep them aside or can be served as snacks
Was the Tomatoes and Make a Tomato and Cashewnut paste and keep aside
In a wok, Heat oil and add chopped Onions, saute till light golden
Add Ginger Garlic paste and cook for 2-3 minutes
Add Chopped Capsicum, Green chillies, stir and saute for a minute
Add Garam Masala, Salt, Red chilly, Jeera Powder, Dry Fenugreek Leaves and Coriander Powder
Add little splash of water to take out maximum flavour from dry spices
Add the Tomato and Cashewnut paste and cook it further for few minutes
Add Salt as required and add 1 Cup water, stir and boil for 3-4 minutes
Add the Grilled Mushrooms and mix well, cook for 2-3 minutes
Finally pour in Cream and give it a final boil, take off flame
Serve hot with Parathas, Naans, or Phulkas, Garnished with fresh Coriander or Mint Leaves.

  Celebrity Chef: Sunidhi  Rawal
City: Sammamish

Member of SeattleIndian.com
View All Recipes By Sunidhi Rawal  

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