4.9 from 63 votes
Mushroom Tikka Masala Recipe
Mushroom Tikka Masala features mushrooms marinated in yogurt and spices including cumin, coriander, turmeric, cinnamon, cayenne, ginger, and garlic, then cooked in a creamy tomato sauce enriched with butter or ghee. The preparation blends the earthy mushroom texture with warm, fragrant Indian spices in a rich curry sauce, providing a vegetarian take on the classic tikka masala.
Prep Time
10 mins
Cook Time
20 mins
Marinating
20 mins
Total Time
50 mins
Servings:
2
servings
Calories:
303 kcal
Course:
Main Course
Cuisine:
Asian, Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 303
% 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.