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Mushroom Tikka Masala

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
3/4 teaspoon cumin seed
1 large onion minced
2 teaspoons ginger-garlic paste (if you don't have use 1 tsp. chopped garlic and 1 tsp. grated ginger)
3 medium sized ripe tomatoes pureed (or 15 oz. can tomato puree)
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder to taste

Nutritional information

177.6
Calories
92 g
Calories From Fat
10.2 g
Total Fat
1.4 g
Saturated Fat
0 mg
Cholesterol
28.8 mg
Sodium
19.4 g
Carbs
5.8 g
Dietary Fiber
10.8 g
Sugars
5.7 g
Protein
393g
Serving Size

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Mushroom Tikka Masala

Features:
    Cuisine:

    Yummy, light vegan dish. You can add lentils or chickpeas to the mix to bulk up the nutrients. Just add cooked ones to the sauce when it's simmering. From Spark recipes.

    • 95 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Mushroom Tikka Masala,Yummy, light vegan dish. You can add lentils or chickpeas to the mix to bulk up the nutrients. Just add cooked ones to the sauce when it’s simmering. From Spark recipes.,We liked that this tikka recipe was pretty easy to prepare and that it was chock full of colorful, healthy veggies. I thought it needed a little heat, so I added crushed red pepper flakes to my serving. We served over basmati rice. Made for May 2013 Veggie Swap.


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    Steps

    1
    Done

    Heat Oil in a Wok, and Add the Cumin Seeds.

    2
    Done

    When They Begin to Sizzle Add the Onion. Cook on Medium Heat Till Onion Is Brown. Then Add the Ginger Garlic Paste and Stir For About 45 Seconds. Pour in the Tomato Puree and Sprinkle the Coriander, Cumin, Turmeric and Chili Powders.

    3
    Done

    Bring to a Boil. Then Reduce Heat to a Simmer, and Let the Gravy Cook For About 12 Minutes or Till It Thickens and Oil Floats on Top. (canned Tomato Puree Will Cook in Lesser Time). If the Sauce Gets Too Thick Add Cup Water Whenever Needed.

    4
    Done

    While the Sauce Is Cooking, Work on the Mushrooms. Wipe the Mushrooms Clean With a Paper Towel. If the Mushrooms Are Large, Cut Them in Half, If not Leave Them Whole. Mix Together the Mushrooms, Pepper, Turmeric, Chili Powder, and Yogurt and Set Side.

    5
    Done

    Heat a Large Skillet and Add Oil. When the Oil Is Hot, Add the Mushrooms/ Pepper Mix. Make Sure You Dont Crowd the Pan; Do This in Batches If Needed. Cook the Mushroom and Peppers on Medium Heat, Till They Start to Brown a Little. Dont Move the Mushrooms Around Too Much, They Wont Brown.

    6
    Done

    When the Tomato Sauce Is Done, Add the Sauted Mushrooms and Bell Peppers to It. Also Add Kasoori Methi(or Celery Leaves and Fenugreek) and Salt to Taste. Cook on Medium Heat For About 3 Minutes or Till the Peppers Are Cooked. Turn Off Heat and Stir in Heavy Cream If Using. Garnish With Chopped Cilantro.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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