Mushroom Tikka Masala

Name: Mushroom Tikka Masala
Yield: Serves 2
Cuisine: Indian
Ingredients: ¼ tsp ground cardamom; 2.5 cm/1 in piece of fresh ginger, peeled and finely chopped or grated; 1 tsp ground coriander; 4 tbsp vegetable oil; ¼ tsp ground cinnamon; ¼ tsp chilli powder; 1 tbsp tandoori masala; ¼ tsp ground fenugreek; ½ tsp ground turmeric; 2 garlic cloves, finely chopped or grated; 2 tsp ground cumin; 1 large white onion, thinly sliced; 250 g/9 oz mixed mushrooms, chopped or torn into large bite-size pieces; 100 ml/3½ fl oz/scant ½ cup water, plus 3 tbsp; 1 tsp sugar; 1½ tsp salt; 3 tbsp Greek yogurt; 1 x 200 g/7 oz can of chopped tomatoes; 1 tbsp tomato purée/paste

Preparation info

Serves
2

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

Tikka masala might not be an authentic Indian dish, but there’s no denying its popularity. It’s easy to make it meat-free. Pick your mushrooms of choice and let them simmer in this rich, sweet, spiced tomato and yogurt sauce. Serve with rice or breads, although I like breads to soak up all that thick sauce.

Ingredients

4 tbsp vegetable oil
1 large white onion, thinly sliced
2.5 cm/

Method

Heat 2 tbsp of the oil in a large non-stick saucepan that has a lid over a medium heat. When hot, add the onion and cook for 7–8 minutes, or until golden brown.
Add the ginger and garlic, and stir for another minute, then add the spices, tomato purée, chopped tomato