Mushroom Tikka Masala
15m prep 25m cook 40m ready
A vegetarian twist on the classic tikka masala, featuring mixed mushrooms simmered in a rich, spiced tomato and yogurt sauce. Serve with rice or bread to soak up the thick sauce.
Ingredients
- 59.1 ml vegetable oil
- 1 large white onion thinly sliced
- 2.5 fresh ginger peeled and finely chopped or grated
- 2 clove garlic finely chopped or grated
- 9.86 ml ground cumin
- 4.93 ml ground coriander
- 1.23 ml ground cardamom
- 1.23 ml ground cinnamon
- 1.23 ml ground fenugreek
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 14.8 ml tandoori masala
- 14.8 ml tomato purée/paste
- 1 can chopped tomatoes
- 44.4 ml Greek yogurt
- 7.39 ml salt
- 4.93 ml sugar
- 100 ml water
- 44.4 ml water
- 250 g mixed mushrooms chopped or torn into large bite-size pieces
Nutrition (per serving, estimated)
Estimated based off 10 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 133 mg
- Iron: 1.64 mg
- Magnesium: 23.5 mg
- Phosphorus: 115 mg
- Potassium: 380 mg
- Zinc: 0.9 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 59.1 ml vegetable oil
- 9.86 ml ground cumin
- 4.93 ml ground coriander
- 1.23 ml ground cardamom
- 1.23 ml ground cinnamon
- 1.23 ml ground fenugreek
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 14.8 ml tandoori masala
- 14.8 ml tomato purée/paste
- 1 can chopped tomatoes
- 44.4 ml Greek yogurt
- 7.39 ml salt
- 4.93 ml sugar
- 100 ml water
- 44.4 ml water
Prepare
- 1 large white onion, thinly sliced
- 2.5 fresh ginger, peeled and finely chopped or grated
- 2 clove garlic, finely chopped or grated
- 250 g mixed mushrooms, chopped or torn into large bite-size pieces
Let's Cook
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Step 1.
Heat 2 tablespoons of the vegetable oil in a large non-stick saucepan with a lid over medium heat. Add the thinly sliced onion and cook for 7–8 minutes, stirring occasionally, until golden brown.
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Step 2.
Add the finely chopped or grated ginger and garlic to the pan and stir for 1 minute until fragrant. Then add the ground cumin, ground coriander, ground cardamom, ground cinnamon, ground fenugreek, ground turmeric, chilli powder, tandoori masala, tomato purée, canned chopped tomatoes, Greek yogurt, salt, and sugar. Add 3 tablespoons of water and stir well to combine. Cook for 5 minutes, stirring occasionally, then remove from heat and let cool slightly.
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Step 3.
While the sauce cools, wipe out the pan with paper towels and return it to medium-high heat with the remaining 2 tablespoons of vegetable oil. When hot, add the chopped or torn mushrooms and cook for 4–5 minutes, stirring occasionally, until coloured all over.
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Step 4.
Once the sauce has cooled slightly, use a hand-held blender to blitz it until smooth.
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Step 5.
Return the blended sauce to the pan with the mushrooms. Add the 100ml (scant ½ cup) water and bring to a boil. Then cover the pan, reduce the heat to a simmer, and cook for 5 minutes, or until the mushrooms are cooked through. If the sauce looks too dry, add a splash more water.
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