Mushroom Tikka Masala

Recipe courtesy of Sonal from Simply Vegetarian 777


Easy and delicious Mushroom Tikka Masala is a combination of vegetables marinated in a spicy yogurt sauce, then grilled to give the dish a char, traditionally achieved in a tandoor oven.

Servings: 4-6
Time: 3 hours


20 small or 10 large, halved button mushrooms, washed and cleaned of any dirt with a wet towel
20 pieces of onion, same size as mushrooms
20 pieces of green bell pepper, same size as mushroom
20 pieces of tomato without pulp, same size as mushrooms
1 cup of plain yogurt (Greek or thick)
1 tbsp of ginger, freshly grated
1 tbsp of garlic, freshly grated
1 tbsp, of fresh lemon juice
1 ½ tbsp of chickpea flour/Besan
1 tbsp or to taste of Garam Masala
¾ tsp of salt
1 tsp of paprika (non-spicy) or Kashmiri red pepper powder for color
1 tbsp of oil to brush the skewers while grilling
For side: lemon slices, julienned onions and tomatoes slices
Bamboo skewers


Soak bamboo skewers in water for 2 hours.

Take a bowl, add yogurt and chickpea flour, mix well with a fork or whisk. Add garlic, ginger, lemon juice, salt, garam masala, red pepper powder. Mix well with the fork. Your basic marinade is ready. Add washed and cleaned mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well. Cover with plastic wrap and refrigerate for 2 hours.

Take marinade out and rest at room temperature for 10 minutes. Start skewering the bamboo with vegetable pieces. Gently start with mushrooms as they are tender and then bell pepper, onion and tomato. Repeat to fill the skewer with all the vegetables.

Heat the grill or pan to high. Brush the grill with oil and place the skewers on the grill. Once the skewers are placed, cover with foil to steam cook first for 8 minutes, so the yogurt and chickpea flour gets cooked initially.

Remove the foil. Cook for 3-4 minutes each side, flipping them as needed. Serve.


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