This is a simple and popular North Indian dish. It is a curry with roasted, sautéed and marinated mushrooms and capsicums in creamy, rich, flavourful and spicy gravy. This is a great dish to serve with roti, naan, paratha or rice.
Ingredients
For marination
1. Button Mushrooms (cut into two) – 200 gm
2. Onion cubed – 1
3. Capsicum cubed – 1
4. Beaten and hung curd – ½ cup
5. Fresh cream – ¼ cup
6. Oil – 2 tsp (optional)
7. Turmeric powder – ½ tsp
8. Cumin powder – 1 tsp
9. Red chilli powder – 1 Tbsp
10. Pepper powder – ½ tsp
11. Ajwain - -1 tsp
12. Crushed kasuri methi – 1 Tbsp
13. Coriander leaves – 2 Tbsp
14. Salt
15. Chaat masala – 1 tsp
16. Lime juice – 1 Tbsp
17. Roasted gram flour (besan) – 1 Tbsp
18. Garam masala – ½ tsp
19. Ginger garlic paste – 1 tsp
For Tikka masala
1. Butter – 2 Tbsp
2. Oil – 1 Tbsp
3. Cumin seeds – ½ tsp
4. Bay leaf – 1
5. Chopped onion – 1 cup
6. Ginger garlic paste – 1 tsp
7. Green chilli – 2
8. Kashmiri Red chilli powder – 1 tsp
9. Garam masala – ½ tsp
10. Turmeric powder – ¼ tsp
11. Tomato chopped – 1 big
12. Cashew nuts – 5-6
13. Salt
14. Coriander leaves chopped
Preparation
1. Keep aside mushroom, capsicum and onion. Mix well all other ingredients for marination. Add mushroom, capsicum and onion and mix well. Keep aside for 10 minutes.
2. Heat a pan and add 1 Tbsp oil and 1 Tbsp butter. Add the marinated mushroom mixture and cook on high flame till the water dries up and then lower the flame and cook for 8-10 minutes till it is almost cooked. Keep aside.
3. Heat 1 Tbsp of butter in the same pan, add cumin seeds, bay leaf, and chopped onions. Stir fry till onions are soft.
4. Add salt and stir fry for another 2 minutes till onion changes colour slightly.
5. Add ginger garlic paste and cook for one minute. Add green chillies, red chilli powder, garam masala and turmeric powder. Mix well.
6. Add tomatoes and cashew nuts and mix well adding 1 cup of water. Mix and cook covered for 8-10 minutes on medium flame or until the tomatoes are soft.
7. Remove from flame. Cool and grind to a fine paste after removing the bay leaf.
8. Heat the same pan and add the masala paste adding 1 cup of water and cook for 8-10 minutes on medium flame. Adjust the consistency by adding water as required.
9. Add the fried mushroom mixture and mix well. Cook covered for 3-4 minutes.
10. Add coriander leaves. Mix well and remove from fire.
11. Serve hot.
Tips
1. Cashew nuts can be substituted with coconut cream or heavy cream.
2. It can be served as a snack after 2nd step.
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