Mushroom Tikka Masala Dry Recipe
Mushroom Tikka Masala Dry Recipe, a perfectly roasted chunks of marinated mushrooms, bell pepper and onions in a fragrant and spicy yogurt based gravy. Skillful to make and a crowd pleaser for sure. The gravy has a twist in the usual tikka masala gravy that we make.
Ingredients
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For the mushroom marinade:
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2 cups Button mushrooms
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cut into 2
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1/2 cup Green Bell Pepper (Capsicum)
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cubed
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1/2 cup Onion
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chopped
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1/4 cup Curd (Dahi / Yogurt)
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or greek yogurt (hung yogurt)
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2 tablespoon Gram flour (besan)
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1 teaspoon Ginger Garlic Paste
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1/8 teaspoon Turmeric powder (Haldi)
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1 teaspoon Kashmiri Red Chilli Powder
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2 teaspoon Garam masala powder
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1 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Chaat Masala Powder
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1 teaspoon Lemon juice
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2 teaspoons Oil
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Salt
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to taste
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Kasuri Methi (Dried Fenugreek Leaves)
Instructions
Step 1
To begin making the Mushroom Tikka Masala Dry Recipe, we will first mix yogurt, besan, red chilli powder, turmeric powder, garam masala, chaat masala powder to form a mixture
Step 2
Heat a kadai with oil, add ginger and garlic and saute till they soften
Step 3
Add in onions and bell peppers and saute till the onions turn translucent
Step 4
Once the onions are softened add mushrooms and cook until all the water is evaporated well
Step 5
Finally, add in the yogurt besan mixture that was mixed earlier
Step 6
Mix well and cook until the raw smell goes away and the gravy slightly thickens
Step 7
Check for salt and sprinkle some kasuri methi and lemon juice and mix well
Step 8
Finally when the mushroom is cooked well into the gravy, you can switch off the heat and serve hot
Step 9
Serve the Mushroom Tikka Masala Dry Recipe along with with Pudina Tawa Paratha or Butter Garlic Naan Recipe and Bharma Baingan Aur Pyaz Ki Sabzi Recipe (Spicy Stuffed Brinjals With Onions)