Mushroom Tikka Masala
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare Marinade and Mushrooms
- b.In a mixing bowl, combine hung curd, besan, 1 tbsp ginger garlic paste, turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 0.5 tsp garam masala, kasuri methi, lemon juice, 0.5 tsp salt, and 1 tbsp of oil.
- c.Whisk thoroughly to form a smooth, thick paste without any lumps.
- d.Add the cleaned mushrooms to the marinade and gently toss until each piece is evenly coated.
- e.Cover and let it marinate for at least 20 minutes at room temperature.
- 2
Step 2
- a.Cook the Mushroom Tikka
- b.Heat 1 tbsp of oil in a wide, non-stick pan over medium-high heat.
- c.Carefully place the marinated mushrooms in a single layer, avoiding overcrowding. Cook in batches if necessary.
- d.Pan-fry for 6-8 minutes, turning occasionally, until the mushrooms are golden brown and slightly charred in spots.
- e.Remove the cooked mushrooms from the pan and set aside. Alternatively, thread onto skewers and grill or bake at 200°C (400°F) for 15-20 minutes.
- 3
Step 3
- a.Create the Gravy Base
- b.While mushrooms cook, drain the soaked cashews and blend them with 2-3 tablespoons of water into a very smooth, fine paste. Set aside.
- c.In a heavy-bottomed pot or kadai, heat the remaining 1 tbsp oil and butter over medium heat.
- d.Add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they become fragrant.
- e.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- f.Add the remaining 1 tbsp of ginger garlic paste and cook for 1 minute until the raw aroma disappears.
- 4
Step 4
- a.Simmer the Masala
- b.Pour in the tomato puree, add the remaining 1 tsp salt, 0.5 tsp Kashmiri red chili powder, and 0.5 tsp coriander powder.
- c.Stir well and cook for 10-12 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides of the mixture.
- d.Reduce the heat to low. Add the prepared cashew paste and stir continuously for 2 minutes to cook it through and prevent it from sticking.
- e.Slowly pour in 1 cup of hot water and the sugar, stirring to combine. Bring the gravy to a gentle simmer.
- 5
Step 5
- a.Combine and Finish the Curry
- b.Add the cooked mushroom tikka to the simmering gravy. Gently mix and let it cook for 5-7 minutes, allowing the mushrooms to absorb the flavors of the masala.
- c.Stir in the heavy cream and the remaining 0.5 tsp of garam masala. Simmer for just 1 more minute. Do not boil after adding cream.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.Let the curry rest for 5 minutes before serving hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best marinade, use thick, hung yogurt (curd) to ensure it clings to the mushrooms without becoming watery.
- 2Do not overcook the mushrooms when making the tikka, as they will continue to cook in the gravy.
- 3For a smokier, tandoori-like flavor, use the 'dhungar' method: place a piece of hot charcoal in a small steel bowl inside the pot, drizzle with ghee, and cover immediately for 2-3 minutes before serving.
- 4Always add the cashew paste and cream on low heat to prevent the gravy from splitting or becoming grainy.
- 5For a meatier texture, use cremini or portobello mushrooms instead of button mushrooms.
- 6For an even smoother gravy, you can strain the cooked onion-tomato masala through a fine-mesh sieve before adding the cashew paste.
Adapt it for your goals.
Vegan
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.
Protein SwapProtein Swap
Replace mushrooms with 250g of paneer cubes, firm tofu, or pre-boiled chickpeas. Adjust marination and cooking times accordingly.
Nut FreeNut-Free
For a nut-free gravy, replace cashews with 2 tablespoons of soaked sunflower seeds or melon seeds (magaz) to achieve a similar creamy consistency.
Richer FlavorRicher Flavor
Add 1 tablespoon of tomato paste along with the tomato puree to intensify the tomato flavor and deepen the color of the gravy.
Why this is on our healthy list.
Rich in Antioxidants
Mushrooms and tomatoes are packed with antioxidants like selenium and lycopene, which help combat oxidative stress and protect your body's cells from damage.
Supports Immunity
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.
Good Source of B Vitamins
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.
Frequently asked questions
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.