Loading...
A rich and creamy curry where tender, marinated mushrooms are grilled and then simmered in a luscious tomato-cashew gravy. This vegetarian classic is a perfect centerpiece for any special meal, best served with naan or rice.
For 4 servings
Prepare Marinade and Mushrooms
Cook the Mushroom Tikka
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A rich and creamy curry where tender, marinated mushrooms are grilled and then simmered in a luscious tomato-cashew gravy. This vegetarian classic is a perfect centerpiece for any special meal, best served with naan or rice.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 339.42 calories per serving with 10.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Gravy Base
Simmer the Masala
Combine and Finish the Curry
Substitute hung curd with a thick, unsweetened plant-based yogurt (like coconut or soy). Use coconut cream instead of heavy cream and a neutral oil in place of butter.
Replace mushrooms with 250g of paneer cubes, firm tofu, or pre-boiled chickpeas. Adjust marination and cooking times accordingly.
For a nut-free gravy, replace cashews with 2 tablespoons of soaked sunflower seeds or melon seeds (magaz) to achieve a similar creamy consistency.
Add 1 tablespoon of tomato paste along with the tomato puree to intensify the tomato flavor and deepen the color of the gravy.
Mushrooms and tomatoes are packed with antioxidants like selenium and lycopene, which help combat oxidative stress and protect your body's cells from damage.
Mushrooms are a source of beta-glucan, a fiber that can help boost the immune system. Additionally, spices like turmeric and ginger have anti-inflammatory and immune-supporting properties.
Mushrooms are a natural source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production and maintaining a healthy nervous system.
Mushroom Tikka Masala can be a moderately healthy dish. Mushrooms are low in calories and rich in vitamins and minerals. However, the gravy contains cream, butter, and oil, which increases the fat and calorie content. To make it healthier, you can reduce the amount of cream and butter or use low-fat alternatives.
A typical serving (around 1 cup or 340g) of Mushroom Tikka Masala contains approximately 350-450 calories, depending on the amount of oil, butter, and cream used in the preparation.
Yes, absolutely. To make it vegan, use a thick plant-based yogurt for the marinade, replace heavy cream with full-fat coconut milk or cashew cream, and use oil instead of butter.
For a nut-free version, you can use 2 tablespoons of soaked and blended sunflower seeds, melon seeds (magaz), or even a tablespoon of poppy seeds (khus khus) to create a creamy gravy.
Leftover Mushroom Tikka Masala can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.