Mushroom Tikka Masala

Indulge in the rich and flavorful world of Indian cuisine with this Mushroom Tikka Masala recipe, a perfect vegetarian twist on a classic favorite. Tender button mushrooms are marinated in a spiced Greek yogurt mixture, then roasted to perfection for a smoky, charred flavor. These golden mushrooms are simmered in a luscious tomato-based gravy infused with aromatic spices like garam masala, cumin, and fenugreek leaves, balanced by a touch of cream for velvety smoothness. Quick and easy to prepare, this vibrant dish is ideal for family meals or special dinners. Pair it with warm naan, roti, or fluffy steamed rice for a feast that’s rich in texture and flavor. Whether you're a fan of Indian curries or a mushroom lover, this dish promises a perfect blend of spice and comfort.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Button mushrooms
• 100 grams Greek yogurt
• 2 teaspoons Ginger-garlic paste
• 1 teaspoon Garam masala
• 1 teaspoon Kashmiri red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 200 grams Tomato puree
• 1 medium Onion, finely chopped
• 50 ml Cream
• 1 teaspoon Fenugreek leaves (kasuri methi)
• 2 tablespoons Coriander leaves, chopped
• 1 large Green chili, slit
• 200 ml Water

Directions

Step 1

Clean and pat dry the mushrooms. Cut them into halves if they are large.

Step 2

In a large bowl, combine Greek yogurt, ginger-garlic paste, garam masala, Kashmiri red chili powder, turmeric powder, cumin powder, lemon juice, and salt. Mix well to create a smooth marinade.

Step 3

Add the mushrooms to the marinade and coat them evenly. Let them marinate for 20 minutes.

Step 4

While the mushrooms marinate, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 5

Spread the marinated mushrooms on the baking sheet and roast them for 15-20 minutes or until slightly charred. You can also grill them on a stovetop or barbecue if preferred.

Step 6

Heat 2 tablespoons of vegetable oil in a deep pan over medium heat. Add the chopped onions and sauté until golden brown.

Step 7

Add the green chili and tomato puree to the onions. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil separates.

Step 8

Reduce the heat and stir in cream, fenugreek leaves, and garam masala. Mix well.

Step 9

Add the roasted mushrooms to the gravy and pour in 200 ml of water. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.

Step 10

Garnish with chopped coriander leaves and serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	1147.2 grams (1147.2g)

Amount per serving	% Daily Value*
Calories	616

Total Fat 35.40g	45%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 17.10g
Cholesterol 21mg	7%
Sodium 2528mg	110%
Total Carbohydrate 57.90g	21%
Dietary Fiber 12.60g	45%
Total Sugars 29.20g
Protein 27.60g	55%

Vitamin D 0IU	0%
Calcium 250mg	19%
Iron 8mg	44%
Potassium 2742mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 16.7%

Carbs: 35.1%