Mushroom Tikka Masala

1. 1
   prep · ~30 min

   Marinate the vegetables.

   1.In a large mixing bowl, combine whisked yogurt, 1 tsp ginger-garlic paste, 0.5 tsp red chili powder, 1 pinch turmeric, 0.25 tsp garam masala, 1 tsp lemon juice, and a pinch of salt. Mix well.

   2.Add cleaned mushrooms, bell pepper squares, and onion squares to the marinade. Toss gently to coat every piece well.

   3.Cover and refrigerate for 30 minutes.

   TIPDon't over-marinate — mushrooms release water, making the marinade runny. 30 minutes is perfect.
2. 2
   grill · ~10 min

   Grill the marinated vegetables.

   1.Preheat a grill pan over medium-high heat and brush lightly with 1 tsp oil.

   2.Thread the marinated vegetables onto the soaked wooden skewers, alternating mushrooms, bell pepper, and onion.

   3.Place the skewers on the hot grill pan. Cook for 3-4 minutes per side, turning occasionally, until char marks appear on all sides and the vegetables are slightly tender.

   4.Remove from heat. Slide the grilled vegetables off the skewers and set aside on a plate.

   TIPDon't crowd the pan — grill in batches if needed to get a good char. The smoky char is what gives tikka its signature flavor.
3. 3
   saute · ~10 min

   Build the aromatic base for the gravy.

   1.Heat 2 tbsp butter in a heavy-bottomed pan over medium heat.

   2.Add the finely chopped onion and sauté until it turns translucent and soft (about 3-4 minutes).

   3.Add 1 tsp ginger-garlic paste and sauté for another minute until the raw smell disappears.

   4.Pour in the fresh tomato puree and stir well. Cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the sides and the raw smell of the tomatoes is gone.

   TIPEnsure the tomato puree is cooked down well before adding spices — this deepens the gravy's color and flavor.
4. 4
   simmer · ~15 min

   Simmer the gravy until creamy and thick.

   1.Reduce the heat to low. Add 0.5 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp red chili powder, 0.25 tsp garam masala, 0.5 tsp sugar, and salt. Stir continuously for 30 seconds to bloom the spices without burning.

   2.Stir in the smooth cashew paste and 0.5 tsp crushed kasuri methi. Cook for 2 minutes.

   3.Pour in 1 cup of water. Bring the gravy to a gentle simmer and let it cook for 10-12 minutes, stirring occasionally, until it thickens to a creamy consistency.

   TIPStir continuously when adding dry spices to avoid burning. Burnt spices impart a bitter taste to the gravy.
5. 5
   assemble · ~3 min

   Finish the tikka masala.

   1.Gently fold the grilled mushroom, bell pepper, and onion tikka into the simmering gravy.

   2.Stir in 2 tbsp fresh cream to add a silky richness to the sauce.

   3.Sprinkle the remaining 0.5 tsp crushed kasuri methi on top. Simmer for 2 more minutes so the flavors meld together.

   4.Check for seasoning and adjust salt if needed. Turn off the heat.

   TIPDon't boil vigorously after adding the grilled vegetables – a gentle simmer keeps the cream from splitting and preserves the texture of the mushrooms.
6. 6
   garnish

   Garnish with chopped cilantro and serve hot.

   Transfer to a serving dish, garnish generously with fresh chopped cilantro, and serve immediately.

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