Mushroom Tikka Masala

Ingredients :

For Marinating and frying vegetables :

Mushrooms – 12

Red Capsicum – 1

Green Capsicum – 1

Turmeric powder – ¼ tsp

Red Chilly powder – ¼ tsp

Strained yogurt – 1 cup

Oil – 1 tbsp

For Preparing Gravy :

Onion – 1, big ( finely chopped )

Tomatoes – 3,medium ( pureed )

Cumin seeds – ¾ tsp

Ginger-garlic paste – 2 tsp

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ¼ tsp

Red Chilly powder – ¼ tsp

Kasoori Methi – 2 tbsp

Salt – To Taste

Oil – 2 tbsp

Coriander leaves –Little ( for garnishing )

Method :

Clean mushroom and capsicums. Cut the mushrooms into half. Deseed the capsicums and cut into medium square pieces.

In a bowl, add the mushroom & capsicum pieces, strained yogurt, turmeric powder and red chilly powder. Mix evenly and set aside for 10 minutes.

In a pan, heat oil. When the oil gets heated, add the marinated veggies. Fry and Cook on medium heat till the vegetables become light browned. ( Do not stir the veggies much as they won’t become browned )

In a kadai, heat oil. Add cumin seeds. When it starts to crackle, add the onion pieces and fry till golden browned. Add ginger-garlic paste and fry for a minute. Add tomato puree, coriander powder, cumin powder, red chilly powder and turmeric powder. Bring to boil. Simmer and let the gravy to cook till the gravy becomes thick ( If the gravy becomes too thick, add ½ cup water ).

When the gravy is done, add the cooked mushroom and capsicum pieces to the gravy. Add kasoori methi and salt. Cook on medium heat till the capsicum gets cooked. Garnish with chopped coriander leaves.

Serve hot with rotis / phulkas.