Name: Mushroom Tikka Masala
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: 500g mushrooms (cut into thick slices); 1 large onion (finely chopped); 3 cloves garlic (minced); 1-inch ginger (grated); 1 can (400g) crushed tomatoes or tomato puree; 1/2 cup plain yogurt; 1/2 cup heavy cream or coconut cream; 2 tbsp olive oil or ghee; 1 tsp cumin seeds; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp paprika; 1 tsp garam masala; 1 tsp chili powder (adjust to taste); 1/2 tsp salt (to taste); Fresh cilantro (for garnish)

Mushroom Tikka Masala is a hearty, flavorful dish featuring mushrooms in a rich, spiced tomato-based sauce. The mushrooms absorb the smoky, tangy flavors of the marinade, while the creamy sauce adds depth. Perfect for a comforting dinner, it pairs beautifully with rice or naan and is easy to make.

Recipe Tips and Tricks:

Mushroom Selection: Opt for sturdy mushrooms like cremini or button mushrooms for a meaty texture that holds up well in the curry.
Marinate Well: Allow the mushrooms to marinate for at least 30 minutes to absorb the rich spices. For best results, marinate for a few hours.
Adjust Spice Levels: If you prefer a milder flavor, reduce the amount of chili powder or omit it entirely. Adjust salt and garam masala to taste.
Creamy Sauce: For a smoother sauce, blend the tomatoes before cooking or use a hand blender to puree the sauce at the end.

Why You’ll Love This Recipe:

Mushroom Tikka Masala is a comforting yet vibrant dish that combines the earthy, savory taste of mushrooms with aromatic Indian spices. The richness of the creamy tomato sauce is balanced by the tangy marinade, creating a layered, irresistible flavor. It’s also a vegetarian option that’s hearty enough for a filling dinner, and it’s perfect for anyone who loves flavorful, satisfying meals with a bit of spice.

Yield: 4 servings

Mushroom Tikka Masala

Mushroom Tikka Masala features tender mushrooms in a creamy, spiced tomato sauce. A flavorful and satisfying vegetarian dinner.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

500g mushrooms (cut into thick slices)
1 large onion (finely chopped)
3 cloves garlic (minced)
1-inch ginger (grated)
1 can (400g) crushed tomatoes or tomato puree
1/2 cup plain yogurt
1/2 cup heavy cream or coconut cream
2 tbsp olive oil or ghee
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1 tsp paprika
1 tsp garam masala
1 tsp chili powder (adjust to taste)
1/2 tsp salt (to taste)
Fresh cilantro (for garnish)

Instructions

Marinate the Mushrooms: In a bowl, combine yogurt, half of the garam masala, paprika, turmeric, chili powder, and a pinch of salt. Add the mushroom slices and coat them evenly. Let them marinate for at least 30 minutes.
Prepare the Sauce: Heat oil or ghee in a large pan over medium heat. Add cumin seeds and sauté for a minute until fragrant. Add chopped onion, garlic, and ginger, cooking for 5-7 minutes until soft and golden.
Spices and Tomatoes: Stir in the remaining spices (coriander, cumin, turmeric, paprika, garam masala) and cook for 1-2 minutes. Add the crushed tomatoes and simmer for 10-15 minutes until the sauce thickens and deepens in flavor.
Cook the Mushrooms: Add the marinated mushrooms to the pan and cook for another 10-12 minutes, allowing the mushrooms to absorb the flavors and soften.
Finish the Sauce: Stir in the cream, adjust seasoning, and cook for another 5 minutes until the sauce is rich and creamy.
Serve: Garnish with fresh cilantro and serve with rice or naan.

Notes

Ensure the mushrooms are cooked through and tender to absorb all the spices for maximum flavor.
Adjust the consistency of the sauce with water if you prefer a thinner curry.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 317Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 44mgSodium 365mgCarbohydrates 25gFiber 6gSugar 14gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: The heart of this dish, mushrooms provide a meaty texture that makes this vegetarian dish filling. Fresh mushrooms are best, but you can also use dried mushrooms rehydrated in warm water for an earthy, concentrated flavor.
Spices: Garam masala, turmeric, cumin, coriander, and paprika work together to create that warm, aromatic Indian flavor profile. If you don’t have garam masala, you can easily make your own blend by mixing ground cinnamon, cumin, coriander, and cardamom.
Cream and Yogurt: Full-fat coconut cream or heavy cream offers richness, while the yogurt adds a tangy layer to balance the sauce’s depth.
Tomatoes: Fresh tomatoes are ideal for this dish, but canned tomato puree or crushed tomatoes can be used if you’re short on fresh produce.
Onion and Garlic: These form the flavor base of your curry. Be sure to sauté them well to release their sweetness before adding spices.

Variations and Substitutions:

Protein Options: If you want a non-vegetarian version, you can substitute mushrooms with chicken or paneer. Chicken tikka masala can be made by grilling or marinating the chicken in a similar yogurt-spice mix and then adding it to the sauce.
Spicy Version: For extra heat, add fresh green chilies or a touch of cayenne pepper to the sauce.
Cream Alternatives: Use cashew cream or oat cream for a dairy-free option that will still give your sauce a silky smooth finish.
Herbs: Garnish with fresh cilantro for a burst of color and flavor. If you prefer, you can also add some fresh mint leaves.
Additional Vegetables: Add bell peppers, peas, or spinach to make the dish more vibrant and nutritious.

Storage Options:

This Mushroom Tikka Masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat. It also freezes well for up to 1 month. Just make sure to let it cool before storing it in freezer-safe containers.