Mushroom Tikka Masala
For mushroom tikka:
- Cleaned and halved button mushroom - 3 cups
- Ginger garlic paste- 1 tsp
- Thick curd/Greek yogurt - 1/4 cup
- Corn flour - 2 tbsp
- Red chilli powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Lemon juice - 1 tsp
- Garam masala - 1/2 tsp
- Salt - as needed
- Cubed green capsicum - 1/2 cup
- Chopped onion - 1.5 cups
- Tomato - 3 nos
- Chopped ginger - 1 tsp
- Chopped garlic - 1 tsp
- Chopped green chilli - 1 tsp
- Black peppercorn - 5 nos
- Cumin seeds - 1 tsp
- Green cardamom - 2 nos
- Cloves - 3 nos
- Cinnamon - 1/2 inch stick
- Red chilli powder - 1 tsp
- Coriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Cream - 1/4 cup
- Kasoori methi - 1 tsp
- Salt - as needed
- Oil - as needed
- Coriander leaves - for garnishing
Tikka:
- In a bowl, mix together thick curd, ginger garlic paste, corn flour, red chilli powder,turmeric powder, garam masala, Lemon juice and salt to form a smooth paste.Add mushroom to this bowl and coat it evenly with the mixture.Transfer mushrooms to a lined baking tray .
- Preheat oven to 350 F and bake it for 15 minutes.Set oven to broil mode and broil the same along with cubed capsicum for 10 minutes turning sides in between.Be careful not to burn it.Remove from oven and set aside.
- Instead of baking and broiling, you can shallow fry the mushroom and capsicum .
- Heat oil in a pan and add cumin seeds.Let it splutter.Add in black peppercorns,green cardamom, cloves and cinnamon stick.Fry for few seconds.Add chopped ginger and garlic and fry until the raw smell is gone.Add in chopped onion along with green chilli and enough salt;Saute until the onion turns translucent.
- Next, add turmeric powder, red chilli powder, garam masala and coriander powder.Fry for few seconds.Throw in chopped tomato and cook it for 4-5 minutes.Mix everything well and switch off the flame.Let it cool completely.
- Grind this mixture to form a smooth paste.In the same pan, add 2 tsp oil and saute this mixture for 4-5 minutes or until the oil separates.Add enough water needed for a semi thick gravy and bring it to boil.To this, add the prepared mushroom tikka and capsicum.Reduce the flame, cover and cook for 2-3 minutes.
- Taste check for salt and add more if needed.Add cream and mix well.Sprinkle crushed kasoori methi and give a gentle mix .Garnish with chopped coriander leaves and serve hot with naan, rice or chapathi.
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