Mushroom Tikka Masala Recipe (Mushroom & Bell Peppers In Spicy Tomato Gravy)
A high protein North Indian Recipes recipe with curd (dahi / yogurt) - or greek yogurt (hung yogurt), kashmiri red chilli powder, garam masala powder - or kitchen king masala. Ready in 1h 5m, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
To begin making Mushroom Tikka Masala Recipe (Mushroom & Bell Peppers In Spicy Tomato Gravy), prep up with all the ingredients and start with marinating the mushrooms
garam masala powder - or kitchen king masala(1 teaspoon)chaat masala powder(1/2 teaspoon)button mushrooms - cut into(2 cups)green bell pepper (capsicum) - cubed(1/2 cup)tomato(1)garam masala powder(1 teaspoon) - 2
In a large mixing bowl, add all the marinade ingredients, except mushrooms
button mushrooms - cut into(2 cups) - 3
Mix well, do a taste test and adjust spices and salt according to your taste
salt - to taste - 4
Add in the cut mushrooms and toss well to coat the mushrooms with the marinade evenly
button mushrooms - cut into(2 cups) - 5
Cover with a cling wrap or plate and keep in the refrigerator for about 30 minutes to an hour
- 6
Preparing Tikka Masala Paste:In a kadai, heat 2 tablespoons oil and once hot, add the cloves, cumin, cinnamon and green cardamom
garam masala powder - or kitchen king masala(1 teaspoon)ginger garlic paste(1 teaspoon)chaat masala powder(1/2 teaspoon)green bell pepper (capsicum) - cubed(1/2 cup)cumin seeds (jeera)(1/2 teaspoon)cloves (laung)(2)inch cinnamon powder (dalchini)(1/2)cardamom (elaichi) pods/seeds(1)clove garlic(1)green chillies - or jalapenos(3)garam masala powder(1 teaspoon) - 7
Sauté for a few seconds
- 8
Add the chopped onions, green chillies, ginger, garlic and cashew nuts; fry for a few minutes till lightly roasted and the onions turn soft and cashews light brown
kashmiri red chilli powder(1 teaspoon)ginger garlic paste(1 teaspoon)green bell pepper (capsicum) - cubed(1/2 cup)clove garlic(1)inch ginger(1)onion - chopped(1/2 cup)green chillies - or jalapenos(3)cashew nuts(8) - 9
Stir in the chopped tomatoes along with a pinch of salt and fry on medium flame until the tomatoes are slightly cooked, turn soft and most of the moisture is gone (you can see the gravy leaving the sides of the pan); about 2 to 3 minutes
inch cinnamon powder (dalchini)(1/2)inch ginger(1)onion - chopped(1/2 cup)tomato(1)salt - to taste - 10
Remove from flame and let cool
- 11
Once cooled a bit, place the fried mixture in a blender jar and blend to a fine paste; there is no need to add any water as the moisture in the tomatoes is enough to make a smooth creamy paste
ginger garlic paste(1 teaspoon)tomato(1) - 12
Keep aside
- 13
Preparing the Mushroom Tikka MasalaNow, heat the same saucepan with about 2 teaspoons of oil
garam masala powder - or kitchen king masala(1 teaspoon)chaat masala powder(1/2 teaspoon)teaspoons sunflower oil(2)garam masala powder(1 teaspoon) - 14
Once the oil is hot, add the marinated mushroom (if there is marinade left in the bowl, do not add this; you can add this in the tikka masala gravy later) and fry on medium high heat, stirring continuously
garam masala powder - or kitchen king masala(1 teaspoon)chaat masala powder(1/2 teaspoon)garam masala powder(1 teaspoon) - 15
When the mushrooms starts to wilt, it will start to release water
button mushrooms - cut into(2 cups) - 16
Keep stirring
- 17
Once most of the moisture is gone, add the cubed capsicum and sauté again for a few minutes till the mixture is well roasted
green bell pepper (capsicum) - cubed(1/2 cup) - 18
At this stage, switch off flame and keep these roasted mushrooms and capsicum aside
button mushrooms - cut into(2 cups) - 19
In a deep kadai, heat 1 tablespoon of oil/ghee, add bay leaf and stir in the tomato-onion-cashew paste
ginger garlic paste(1 teaspoon)onion - chopped(1/2 cup)cashew nuts(8)tomato(1)bay leaf (tej patta)(1)sunflower oil - or ghee(1 tablespoon)sunflower oil - or ghee(1 tablespoon) - 20
Sauté for a few seconds; tip in the rest of the spices; coriander powder, garam masala powder, turmeric powder and salt to taste (remember, the grilled mushrooms have salt too, so add accordingly); give it a good stir
kashmiri red chilli powder(1 teaspoon)garam masala powder - or kitchen king masala(1 teaspoon)turmeric powder (haldi)(0.1 teaspoon)chaat masala powder(1/2 teaspoon)button mushrooms - cut into(2 cups)inch cinnamon powder (dalchini)(1/2)garam masala powder(1 teaspoon)salt - to taste - 21
Add about 1 cup of water (rinse the blender jar and add this water too), mix well and bring to a boil on medium high heat
- 22
Adjust the consistency of the gravy according to how thin or thick you want it
- 23
At this stage, if you have any leftover marinade, you can add that too
- 24
Once it comes to a boil, reduce the heat and stir in the sautéed mushrooms and bell pepper mixture
button mushrooms - cut into(2 cups)green bell pepper (capsicum) - cubed(1/2 cup) - 25
Mix well, adjust the salt and heat on medium high, until the mixture is heated through; about 2 to 3 minutes
salt - to taste - 26
Remove from heat, garnish with crushed kasoori methi leaves/coriander leaves and serve hot with with Pudina Tawa Paratha or Butter Garlic Naan Recipe and Bharma Baingan Aur Pyaaz Ki Sabzi Recipe (Spicy Stuffed Brinjals With Onions)
ginger garlic paste(1 teaspoon)clove garlic(1)onion - chopped(1/2 cup)kasuri methi (dried fenugreek leaves) - to garnish - 27
You can even pair it with steamed basmati rice
Rate this recipe
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Mushroom Tikka Masala Recipe (Mushroom & Bell Peppers In Spicy Tomato Gravy)
A high protein North Indian Recipes recipe with curd (dahi / yogurt) - or greek yogurt (hung yogurt), kashmiri red chilli powder, garam masala powder - or kitchen king masala. Ready in 1h 5m, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
27 steps- 1
To begin making Mushroom Tikka Masala Recipe (Mushroom & Bell Peppers In Spicy Tomato Gravy), prep up with all the ingredients and start with marinating the mushrooms
garam masala powder - or kitchen king masala(1 teaspoon)chaat masala powder(1/2 teaspoon)button mushrooms - cut into(2 cups)green bell pepper (capsicum) - cubed(1/2 cup)tomato(1)garam masala powder(1 teaspoon) - 2
In a large mixing bowl, add all the marinade ingredients, except mushrooms
button mushrooms - cut into(2 cups) - 3
Mix well, do a taste test and adjust spices and salt according to your taste
salt - to taste - 4
Add in the cut mushrooms and toss well to coat the mushrooms with the marinade evenly
button mushrooms - cut into(2 cups) - 5
Cover with a cling wrap or plate and keep in the refrigerator for about 30 minutes to an hour
- 6
Preparing Tikka Masala Paste:In a kadai, heat 2 tablespoons oil and once hot, add the cloves, cumin, cinnamon and green cardamom
garam masala powder - or kitchen king masala(1 teaspoon)ginger garlic paste(1 teaspoon)chaat masala powder(1/2 teaspoon)green bell pepper (capsicum) - cubed(1/2 cup)cumin seeds (jeera)(1/2 teaspoon)cloves (laung)(2)inch cinnamon powder (dalchini)(1/2)cardamom (elaichi) pods/seeds(1)clove garlic(1)green chillies - or jalapenos(3)garam masala powder(1 teaspoon) - 7
Sauté for a few seconds
- 8
Add the chopped onions, green chillies, ginger, garlic and cashew nuts; fry for a few minutes till lightly roasted and the onions turn soft and cashews light brown
kashmiri red chilli powder(1 teaspoon)ginger garlic paste(1 teaspoon)green bell pepper (capsicum) - cubed(1/2 cup)clove garlic(1)inch ginger(1)onion - chopped(1/2 cup)green chillies - or jalapenos(3)cashew nuts(8) - 9
Stir in the chopped tomatoes along with a pinch of salt and fry on medium flame until the tomatoes are slightly cooked, turn soft and most of the moisture is gone (you can see the gravy leaving the sides of the pan); about 2 to 3 minutes
inch cinnamon powder (dalchini)(1/2)inch ginger(1)onion - chopped(1/2 cup)tomato(1)salt - to taste - 10
Remove from flame and let cool
- 11
Once cooled a bit, place the fried mixture in a blender jar and blend to a fine paste; there is no need to add any water as the moisture in the tomatoes is enough to make a smooth creamy paste
ginger garlic paste(1 teaspoon)tomato(1) - 12
Keep aside
- 13
Preparing the Mushroom Tikka MasalaNow, heat the same saucepan with about 2 teaspoons of oil
garam masala powder - or kitchen king masala(1 teaspoon)chaat masala powder(1/2 teaspoon)teaspoons sunflower oil(2)garam masala powder(1 teaspoon) - 14
Once the oil is hot, add the marinated mushroom (if there is marinade left in the bowl, do not add this; you can add this in the tikka masala gravy later) and fry on medium high heat, stirring continuously
garam masala powder - or kitchen king masala(1 teaspoon)chaat masala powder(1/2 teaspoon)garam masala powder(1 teaspoon) - 15
When the mushrooms starts to wilt, it will start to release water
button mushrooms - cut into(2 cups) - 16
Keep stirring
- 17
Once most of the moisture is gone, add the cubed capsicum and sauté again for a few minutes till the mixture is well roasted
green bell pepper (capsicum) - cubed(1/2 cup) - 18
At this stage, switch off flame and keep these roasted mushrooms and capsicum aside
button mushrooms - cut into(2 cups) - 19
In a deep kadai, heat 1 tablespoon of oil/ghee, add bay leaf and stir in the tomato-onion-cashew paste
ginger garlic paste(1 teaspoon)onion - chopped(1/2 cup)cashew nuts(8)tomato(1)bay leaf (tej patta)(1)sunflower oil - or ghee(1 tablespoon)sunflower oil - or ghee(1 tablespoon) - 20
Sauté for a few seconds; tip in the rest of the spices; coriander powder, garam masala powder, turmeric powder and salt to taste (remember, the grilled mushrooms have salt too, so add accordingly); give it a good stir
kashmiri red chilli powder(1 teaspoon)garam masala powder - or kitchen king masala(1 teaspoon)turmeric powder (haldi)(0.1 teaspoon)chaat masala powder(1/2 teaspoon)button mushrooms - cut into(2 cups)inch cinnamon powder (dalchini)(1/2)garam masala powder(1 teaspoon)salt - to taste - 21
Add about 1 cup of water (rinse the blender jar and add this water too), mix well and bring to a boil on medium high heat
- 22
Adjust the consistency of the gravy according to how thin or thick you want it
- 23
At this stage, if you have any leftover marinade, you can add that too
- 24
Once it comes to a boil, reduce the heat and stir in the sautéed mushrooms and bell pepper mixture
button mushrooms - cut into(2 cups)green bell pepper (capsicum) - cubed(1/2 cup) - 25
Mix well, adjust the salt and heat on medium high, until the mixture is heated through; about 2 to 3 minutes
salt - to taste - 26
Remove from heat, garnish with crushed kasoori methi leaves/coriander leaves and serve hot with with Pudina Tawa Paratha or Butter Garlic Naan Recipe and Bharma Baingan Aur Pyaaz Ki Sabzi Recipe (Spicy Stuffed Brinjals With Onions)
ginger garlic paste(1 teaspoon)clove garlic(1)onion - chopped(1/2 cup)kasuri methi (dried fenugreek leaves) - to garnish - 27
You can even pair it with steamed basmati rice
Rate this recipe
You might also like · North Indian Recipes
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Tamatar Gosht Recipe-Mutton In Tomato Curry
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