Mushroom Tikka Masala Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating
20 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
303 kcal
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Course
Main Course
Mushroom Tikka Masala Recipe
Description
This Mushroom Tikka Masala Recipe begins by cleaning and cutting mushrooms, then marinating them in a yogurt-based mixture with ground cumin, coriander, black pepper, turmeric, cinnamon, cayenne pepper, ginger, and garlic. The marinade imparts layered spice notes and tenderizes the mushrooms. After marinating for at least 20 minutes, the mushrooms cook in a pan sautéed with butter or ghee alongside chopped onions and bay leaf.
Diced tomato and optional tomato sauce are added along with cream and stock to create a rich and velvety curry base. The marinated mushrooms are incorporated and simmered for 10 to 15 minutes until cooked through and tender. The curry sauce balances spice warmth with creamy smoothness, complementing the mushrooms’ umami flavors with aromatic herbs and gentle heat.
This dish can be served with rice or flatbreads providing a flavorful vegetarian entrée option. Fresh cilantro is used as a garnish for an herbal note. According to the notes, fresh button mushrooms provide the best results, and using fresh or paste forms of ginger and garlic in a 1:2 ratio is advisable for authentic flavor layers. Canned or home-canned mushrooms can also be used.
Ingredients
To Marinate:
- 16 ounces mushrooms *see Notes
- 2 Tablespoon yogurt
- 1 Teaspoon cumin seeds ground
- 1 Teaspoon coriander seeds ground
- ¼ Teaspoon black pepper ground
- 1 Teaspoon Turmeric ground
- ½ Teaspoon ground cinnamon
- ½ Teaspoon cayenne pepper or Cayenne Pepper, ground
- 1 Tablespoon ginger see Notes
- 1 Tablespoon garlic see Notes
For the Curry:
- 2 Tablespoon butter or Ghee
- 1 onion chopped
- 1 piece bay leaf
- 1 tomato diced
- 5 Tablespoon tomato sauce optional
- 3 ½ Tablespoon table cream or half and half
- ½ cup stock
- salt to taste
- cilantro to garnish, aka Coriander, chopped, fresh
Instructions
- Clean the Mushrooms and cut into two or four, depending on the size.
- Add to a mixing bowl, the yogurt and all the marination seasoning ingredients. Cumin, coriander, black pepper, turmeric, cinnamon, cayenne, ginger, and garlic. Combine to a smooth paste.
- Add the mushrooms to the marination and mix so that they are completely covered with the yogurt spice blend.
- Marinate preferably for 20 mins at least. If you are short on time, skip that step.
- Prepare and slice onion, dice tomato.
- Heat up a shallow pan with butter or ghee and sauté onion slices.
- Add Bay leave and stir in diced tomato. Sauté for 1–2 minutes over a medium heat setting.
- Pour in the tomato sauce and liquid cream and combine. Keep a medium to high heat setting.
- Stir in the marinated mushrooms and pour stock over the mushrooms in the pan.
- Keep over a higher heat setting at first and reduce when it starts to bubble too much. Let it simmer for about 10–15 minutes, or until mushrooms are cooked through.
- Pick out and discard the bay leaf when done cooking. Season with salt.
- Garnish with chopped fresh cilantro (coriander plant) and serve hot.
Notes
- Fresh button mushrooms are preferred, but canned mushrooms also work well in this curry.
- Use either fresh ginger and garlic finely chopped with a 1:2 ratio or ready-made ginger and garlic paste for marination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 62mg | 21% |
| Sodium | 571mg | 24% |
| Potassium | 1171mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1624IU | 32% |
| Vitamin C | 20mg | 22% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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