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Love mushrooms? Then this Mushroom Tikka Masala is a must-try for every vegetarian!
Juicy button mushrooms are marinated in spiced hung curd, lightly sautéed, and then simmered in a rich, creamy tomato-based gravy. This **easy-to-make, restaurant-style mushroom curry **is packed with flavour and perfect for weeknight dinners, family get-togethers, and special weekend meals.
Instead of the usual cashew paste, I’ve used a blend of blanched almonds and soaked melon seeds for the gravy — and...
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Soak almonds and melon seeds in hot water for 20 minutes. Once softened, peel the almonds and set aside.
If the mushrooms are large, cut them in half to help them cook evenly.
In a bowl, mix hung curd, roasted besan, chilli powder, garam masala, chaat masala, turmeric, salt, black pepper, ginger-garlic paste, lemon juice, and oil.
Add the mushrooms and mix well to coat. Let it marinate for at least 30 minutes.
Heat 2 tablespoons of oil in a skillet over high heat. Add the marinated mushrooms and sauté until golden and about 75% cooked. Remove and set aside.
In the same pan, heat 1 tablespoon of oil. Add bay leaf, cinnamon, and cloves. Let them sizzle.
Add chopped onions and sauté until soft and translucent.
Add cumin seeds, ginger-garlic paste, and green chilli. Cook until the raw smell disappears.
Add chilli powder, turmeric, and salt with a splash of water and mix.
Add the chopped tomatoes, blanched almonds, soaked melon seeds, and sugar. Cook until the tomatoes turn mushy and the mixture comes together. Add a little water if needed.
Remove the bay leaf and cinnamon stick. Let the mixture cool slightly, then blend into a smooth paste.
Heat 1 more tablespoon of oil in the same pan. Add the ground masala paste and 1 cup of water. Mix and simmer for 7–8 minutes.
Pour in the cream and stir to combine.
Add the sautéed mushrooms and cook for another 4-5 minutes, until the mushrooms are tender and coated in the gravy.
Sprinkle a little garam masala and garnish with fresh coriander.
Drizzle ghee on top just before serving, if using, for extra richness.
Serve hot with tandoori roti, naan, lachedar paratha, chapati, or with rice.
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Adjust the spice level to your taste.
Thick curd works well if you don’t have hung curd.
If using large mushrooms, cut them in half before marinating to ensure even cooking.
For a vegan version, use plant-based yogurt and cream, and skip the ghee.
Can I use regular yogurt instead of hung curd?
Yes, thick curd works well as a substitute for hung curd in this recipe.
How can I make this recipe vegan?
Use plant-based yogurt and cream, and skip the ghee to make this recipe vegan.
What can I serve this dish with?
This dish pairs well with tandoori roti, naan, lachedar paratha, chapati, or steamed rice.
Can I prepare the marinade in advance?
Yes, you can prepare the marinade a few hours in advance and marinate the mushrooms closer to cooking time.
Can I use other types of mushrooms?
Yes, you can use other varieties of mushrooms, but ensure they are cut to a similar size for even cooking.
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