Ingredients
INGREDIENTS:
FOR MUSHROOM MARINATION:
250 gms Mushroom 6 Teaspoon Thick Curd 1/2 Teaspoon Garam Masala 1/2 Teaspoon Chaat Masala 1/2 Teaspoon Jeera Powder 1 Teaspoon Red Chilly Powder 1/8 Teaspoon Turmeric Powder 1 Lemon Juice 1 1/2 Teaspoon Ginger Garlic Paste 1/2 Teaspoon Ajwain ( Carom Seeds) 1 Tablespoon Besan (Gram Flour) 1 Tablespoon Oil 1/2 Teaspoon Black Salt Salt to taste FOR MUSHROOM TIKKA MASALA CURRY
1/2 Cup Onions Finely Chopped 1 Teaspoon Ginger Garlic Paste 3 Tomatoes 10 Cashewnuts 1/2 Capsicum 1 Tablespoon Dry Fenugreek ( Kasuri Methi) 1 – 2 Green Chillies 1/4 Teaspoon Turmeric Powder 1/2 Teaspoon Jeera Powder 1/2 Teaspoon Garam Masala 1/2 Teaspoon Red Chilly Powder 1/2 Teaspoon Coriander Powder 3 Tablespoon Low fat Cream 1 Tablespoon Oil Salt to taste Mint or Coriander fresh Leaves for Garnish
Cooking Instructions
MARINATE MUSHROOMS:
Wash and pat dry the mushrooms and keep them in a bowl Add Ajwain, Curd, Besan and ginger garlic paste and mix with light hands Add Turmeric, Garam Masala, Chaat Masala, Red Chilly and mix gently Pour in Lemon Juice, Oil and both the salts Mix till Mushrooms are evenly coated with batter Refrigerate for an 1 hour to marinate
MUSHROOM TIKKA MASALA CURRY:
Grill the Mushrooms or Pan fry them till golden brown and keep them aside or can be served as snacks Was the Tomatoes and Make a Tomato and Cashewnut paste and keep aside In a wok, Heat oil and add chopped Onions, saute till light golden Add Ginger Garlic paste and cook for 2-3 minutes Add Chopped Capsicum, Green chillies, stir and saute for a minute Add Garam Masala, Salt, Red chilly, Jeera Powder, Dry Fenugreek Leaves and Coriander Powder Add little splash of water to take out maximum flavour from dry spices Add the Tomato and Cashewnut paste and cook it further for few minutes Add Salt as required and add 1 Cup water, stir and boil for 3-4 minutes Add the Grilled Mushrooms and mix well, cook for 2-3 minutes Finally pour in Cream and give it a final boil, take off flame Serve hot with Parathas, Naans, or Phulkas, Garnished with fresh Coriander or Mint Leaves.
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