What do you do with your mushrooms apart from Butter Garlic, Stir Fried, Creamy or Stuffed baked mushrooms???
I insist you do your mushrooms with this recipe and I promise you’ll be left asking for more. A perfect plate full of flavour, spices and a beautiful smokiness, we really enjoyed prepping and eating this Mushroom Tikka masala!!
This recipe fits in so many diets, vegan, vegetarian, Paleo, low carb and Keto, so we had some low carb tortillas too, in our bread basket today along with some hot whole wheat rotis to go with this beautiful sauce
Finger licking good! So, let’s dive into making this scrumptious recipe that’ll be your family favorite.
For the Tikka you’ll need:
2 tbsp olive oil
10-12 button mushrooms, I used cremini (stem off)
½ Cup each, squares of Capsicum, deseeded Tomato and Onion
3 tbsp Greek/thick yogurt
1 tsp each of salt, chilli powder, cumin powder, turmeric powder, coriander powder, tikka masala (optional), dried mint leaves powder, pepper powder
½ tbsp ginger garlic paste
1 tbsp roasted chickpea flour
1 tbsp lime juice
For Tikka Sauce, you’ll need:
2 tbsp oil
1 slit green chilly
½ medium onion finely chopped
¼ cup tomato paste
1 tsp each of chilli powder, cumin powder, turmeric powder, coriander powder, tikka masala (optional), pepper powder
2 tsp salt or as per taste
1 tbsp table cream – optional
½ cup warm water
Instructions:
Let’s start by marinating the mushrooms. To create the marinate combine, yogurt, ginger garlic paste, salt + spices, lime juice, 1 tbsp olive oil/oil and chickpea flour. Toss in your mushrooms, square cut veggies and coat well. Set aside for 30 mins – 2 hours
Preheat your oven to 400Fs
Now get your marinated mushrooms and veggies on the skewers in an alternated fashion and place them on a lined baking tray. Brush olive oil on the tikkas and bake in the oven for 20 mins, flipping half way in 10 mins (Reserve the leftover yogurt mix in the marination bowl)
Let’s get started on the sauce. In a pan, on medium heat heat 2 tbsp oil or ghee, add 1 tsp cumin seeds, slit green chilly and let it splutter
Now add finely chopped onions, pinch of salt and cook until soft
Add tomato paste and spices. Mix well and cook for 2-3 mins till the spices are nice and aromatic
Add the leftover yogurt marination mixture, ½ cup warm water, mix and simmer for 5-10 mins or till the oil surfaces
Add 1 tbsp cream, salt if needed, and mix well. Add the baked tikkas and veggies in the sauce
Enjoy with Rotis/Steamed Rice/Vegetable Pilaf and give us a shout out on insta if you like it !!
