Perfectly roasted chunks of marinated mushrooms and bell pepper in a fragrant, spicy tomato sauce; a winner with any Indian flatbread or even a bowl of hot steaming Basmati rice!
Ingredients:
For the mushroom marinade:
ΒΌ cup thick yogurt
1 tsp kashmiri chili powder
1 tsp Kitchen king/garam masala powder
1 tsp each grated ginger and garlic
1/8 tsp turmeric powder
1 tablespoon chickpea flour/besan
1 teaspoon lemon juice
Β½ tsp chaat masala powder
2 cups chopped mushrooms (cut into two)
2 teaspoons oil
Β½ cup cubed bell pepper/capsicum
For the tikka masala gravy:
Β½ teaspoon jeera/cumin seeds
2 cloves
Β½ inch piece cinnamon
1 green cardamom
1 clove garlic
1 inch piece ginger
Β½ cup onions
2 to 3 green chillies/jalapenos
6 to 8 cashew nuts
1 medium tomato
1 bay leaf
Β½ teaspoon turmeric powder
1 teaspoon garam masala powder
1 tablespoon oil/ghee
Other ingredients:
Salt to taste
1 tablespoon oil/ghee
Crushed kasoori methi/cilantro for garnishing
Full recipe: Mushroom Tikka Masala