If you’re a fan of creamy, flavourful curries, this restaurant-style mushroom tikka masala recipe is perfect for you. With its rich texture, aromatic spices, and succulent mushrooms, this dish is sure to be a crowd-pleaser. Whether you serve it with naan, roti, or rice, it’s a treat your family and friends will savor. Follow this step-by-step guide to create an irresistible mushroom curry at home.
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Mushroom benefits
Mushrooms aren’t just here to jazz up your pizza or make your stir-fry fancy—they’re nature’s little powerhouses. Packed with nutrients, they’re the MVP of the veggie world (okay, technically fungi, but let’s not split hairs).
1. Low-Cal, High Vibe
Mushrooms are as low in calories as your favorite diet soda but way better for you. They’re the guilt-free indulgence your waistline will thank you for.
2. Immune Boosters Extraordinaire
Ever heard of beta-glucans? Mushrooms have plenty, and these little guys are like bouncers for your immune system, kicking out uninvited germs.
3. Vitamin D Dealers
Can’t catch enough sun? No worries—mushrooms are the only plant-based source of vitamin D. They’ll keep your bones strong and your mood sunny, even in winter.
4. Brain Food, Literally
Rich in antioxidants like ergothioneine, mushrooms help keep your brain sharp. So next time you ace trivia night, thank your fungi friends.
5. Heart’s Best Friend
Mushrooms are cholesterol-free and low in sodium, making them perfect for your ticker. Add a pinch of garlic, and you’re basically a heart-health chef.
6. Fiber Without Fuss
Craving fiber but not a fan of boring bran? Mushrooms offer a sneaky way to keep your gut happy without screaming, “I’m on a diet!”
7. Meat-Free Magic
Their umami flavor makes them the perfect meat substitute. Save the planet one mushroom burger at a time—and yes, they taste great too!
So, next time you see mushrooms at the store, grab them like the treasure they are. Immediately think of making mushroom tikka masala. Your body will thank you, and your taste buds will throw a party.
Recipe Stats
Preparation time: 20 minutes
Marination time: 1 hour
Cooking time: 30 minutes
Serving: 5
Ingredients for mushroom tikka masala curry
For marination:
- Button mushrooms – 300 grams
- Yogurt – 2 tablespoon
- Gram flour/ Besan – 1.5 tablespoon
- Ginger-Garlic paste – 1 tablespoon
- Turmeric powder – 1/3 teaspoon
- Kashmiri red chilli powder – 1/3 teaspoon
- Salt – 1/2 teaspoon
- Lemon juice – 1 teaspoon
For Gravy:
- Onion – 2 medium size
- Tomato – 3 medium size
- Green chillies – 2
- Grated Ginger – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Coriander powder – 1 teaspoon
- Salt – 1/3 teaspoon or as per your taste
- Red Chilli powder – 1/4 teaspoon
- Fresh cream – 4 tablespoon
- Kasuri Methi – 1 tablespoon
- Oil – 3 -4 tablespoon
- Bayleaves
Why You’ll Love This Recipe
- Perfect balance of spices and creaminess.
- Easy to make with simple pantry ingredients.
- Restaurant-quality dish you can recreate at home.
How to make Mushroom Tikka Masala – Step by step guide
Step 1: Prepare the Mushrooms
1. Start by washing and patting the mushrooms dry. Ensure they are moisture-free for better marination.
2. In a mixing bowl, combine yogurt, dry-roasted gram flour, ginger-garlic paste, red chili powder, turmeric, and salt. Mix thoroughly to form a smooth marinade.
3. Add the mushrooms to the marinade, coating them evenly. Let the mushrooms rest for at least 1 hour to absorb the flavors.
Step 2: Sauté the Mushrooms
1. Heat 2 tbsp oil in a pan or kadhai over medium heat.
2. Add the marinated mushrooms and sauté for 8–10 minutes until the marinade forms a golden-brown coating. Remove from the pan and set aside.
Step 3: Prepare the Gravy Base
1. In the same pan, add the remaining oil and toss in the bay leaves.
2. Add the chopped onions and sauté until translucent. Next, stir in the grated ginger and green chilies, cooking for another minute.
3. Add coriander powder, turmeric powder, red chili powder, and salt. Stir for a few seconds to release the aromas.
4. Toss in the chopped tomatoes and cook until they become soft and mushy. Switch off the flame and let the mixture cool for a few minutes.
Step 4: Blend the Gravy
1. Once cooled, transfer the mixture to a grinder and blend it into a smooth paste.
2. Pour the paste back into the pan, adding 1 cup of water to adjust the consistency. Bring the mixture to a boil.
Step 5: Combine and Finish
1. Add the sautéed mushrooms to the boiling gravy and stir in the fresh cream. Mix well.
2. Cook the curry for another 5–7 minutes until it reaches your desired consistency.
3. Sprinkle Kasuri methi, stir well, and remove from heat.
Pro Tips for making perfect mushroom tikka masala curry
1. Dry Mushrooms = Happy Mushrooms
After washing, give those mushrooms a spa treatment with a towel. Wet mushrooms are like soggy chips—nobody wants that.
2. Roast Gram Flour Like a Pro
Dry roast the gram flour on medium heat until it smells nutty. If it smells burnt, you’ve gone too far. Start over—your mushrooms deserve better.
3. Marination Magic
Give your mushrooms a solid hour to soak up the flavors. Think of it as their “me-time.” The longer, the better—but don’t turn it into an overnight spa trip.
4. Golden Mushrooms are the Goal
When sautéing marinated mushrooms, wait for that golden-brown glow. It’s their way of saying, “I’m ready!” Keep the flame medium to avoid turning them into charcoal nuggets.
5. Grind, Don’t Skip
Blending the onion-tomato mixture is a must for that silky gravy. No lumps allowed! Think of it as the difference between a fancy dish and “kitchen experiment gone wrong.”
6. Cream It Up
A swirl of fresh cream at the end takes this dish from tasty to mind-blowing. Don’t skimp unless you’re in a “New Year, New Me” mood.
7. Kasuri Methi = Secret Sauce
A pinch of dried fenugreek leaves is the cherry on top—or rather, the curry on top. It’s what makes people ask, “Did you order this from a restaurant?”
8. Don’t Rush the Love
Give the curry a few minutes to simmer. Great things take time—except instant noodles, but they aren’t in the same league.
FAQs about this mushroom recipe
Q1: Can I skip marinating the mushrooms?
A: Technically, yes. But skipping marination is like skipping foreplay—it’ll work, but the experience won’t be as exciting.
Q2: What can I use instead of fresh cream?
A: Coconut cream or cashew paste are great substitutes. For a lighter option, try plain yogurt—but cream is life!
Q3: How do I avoid soggy mushrooms?
A: Pat them dry like you’re polishing fine china. Wet mushrooms don’t sauté; they sulk.
Q4: Can I make the gravy ahead of time?
A: Definitely! Store the gravy in the fridge and add sautéed mushrooms when reheating. Instant dinner = genius!
Q5: Is this dish spicy?
A: It’s mildly spiced, but you’re the boss. Amp up or tone down the chilies to match your vibe.
Q6: Fresh or canned mushrooms?
A: Fresh mushrooms are MVPs. But if canned is all you’ve got, drain them well before using.
Q7: What pairs best with this curry?
A: Naan, roti, or rice are classics. Feeling adventurous? Garlic bread works too!
Q8: How do I store leftovers?
A: Pop them into an airtight container and refrigerate. They’ll stay delicious for 2 days. Reheat gently to keep the cream intact.
Q9: Vegan options?
A: Totally doable! Swap yogurt and cream for plant-based alternatives. Hello, vegan-friendly curry!
Q10: What’s the secret to restaurant-style magic?
A: Kasuri methi! That little pinch of dried fenugreek transforms the dish into a five-star masterpiece.