Ingrédients pour Mushroom Tikka Masala
- Vegetable Oil
- Cumin Seed
- 1 large onion, chopped
- 1 tbsp ginger-garlic paste
- Tomatoes
- Coriander Powder
- Cumin Powder
- Turmeric Powder
- Chili Powder
- Celery Leaves
- Fenugreek Seeds
- 1/4 cup heavy cream or coconut cream (optional)
- salt to taste
- White Button Mushrooms
- Green Bell Pepper
- Red Bell Pepper
- 1/2 tsp turmeric powder
- Greek Yogurt
- 2 tbsp vegetable oil
- Fresh Cilantro Leaves
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Comment préparer Mushroom Tikka Masala
- Heat 1 tbsp oil in a wok over medium heat. Add 1 tsp cumin seeds and cook until they begin to sizzle.
- Add 1 large chopped onion and cook until golden brown (about 5-7 minutes).
- Stir in 1 tbsp ginger-garlic paste and cook for 45 seconds.
- Add 1 (28 oz) can crushed tomatoes, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, and 1/4 - 1/2 tsp chili powder (adjust to taste).
- Bring to a boil, then reduce heat to a simmer. Cook for 12 minutes, or until the sauce has thickened and oil separates.
- Add 1/2 cup water if the sauce becomes too thick.
- While the sauce simmers, prepare the mushrooms:
- Wipe 1 lb mushrooms clean with a paper towel. Halve larger mushrooms.
- In a bowl, combine the mushrooms with 1/4 tsp black pepper, 1/4 tsp turmeric powder, 1/8 tsp chili powder, and 2 tbsp plain vegan yogurt.
- Heat 1 tbsp oil in a large skillet over medium heat.
- Add the mushroom mixture to the skillet in batches, ensuring not to overcrowd the pan. Cook until lightly browned, about 5-7 minutes per batch, without stirring too frequently.
- Once the tomato sauce is ready, add the sautéed mushrooms to the sauce.
- Stir in 1 tsp kasuri methi (dried fenugreek leaves) and salt to taste.
- Simmer for 3 minutes, or until the mushrooms are heated through.
- (Optional) Stir in 1/4 cup heavy cream or coconut cream for extra richness.
- Garnish with chopped cilantro and serve hot with rice or naan.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
43g
Fat
6g
Carbs
6g
