I'm obsessed with this mushroom tikka masala because it's a great meatless alternative to chicken tikka masala.
We love to serve it, along with the chicken version and other north Indian meals.
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🔪 How to make Mushroom Tikka Masala?
Your Mushrooms will marinate first to add more intensive flavors to your tikka masala dish.
You can skip the marination if you are short on time, but I recommend it as it will take your dish to the next level!
I have outlined roughly 3 how to steps below. Find the detailed recipe with US and metric measurement instructions further below.
Step 1
Clean and cut mushrooms.
Prepare marination with yogurt and spices and coat mushrooms with it.
Step 2
Sauté onion, bay leaf and tomato.
Build up curry sauce with tomato sauce and liquid cream.
Step 3
Add marinated mushrooms to the pan and pour stock over that.
Cook mushrooms soft.
Season with salt and garnish with fresh cilantro.
📖 Recipe
Mushroom Tikka Masala Recipe
Ingredients
To Marinate:
- 16 ounces Mushrooms *see Notes
- 2 Tablespoon Yogurt
- 1 Teaspoon Cumin Seeds Ground
- 1 Teaspoon Coriander Seeds Ground
- ¼ Teaspoon Black Pepper Ground
- 1 Teaspoon Turmeric Ground
- ½ Teaspoon Cinnamon Ground
- ½ Teaspoon Cayenne Pepper Ground or Cayenne Pepper
- 1 Tablespoon Ginger + Garlic *see Notes
For the Curry:
- 2 Tablespoon Butter or Ghee
- 1 Onion chopped
- 1 piece Bay Leave
- 1 Tomato diced
- 5 Tablespoon Tomato Sauce optional
- 3 ½ Tablespoon Table Cream or half and half
- ½ cup Stock
- Salt to taste
- Cilantro Fresh to garnish, aka Coriander, chopped
Instructions
- Clean the Mushrooms and cut into two or four, depending on the size.
- Add to a mixing bowl, the yogurt and all the marination seasoning ingredients. Cumin, coriander, black pepper, turmeric, cinnamon, cayenne, ginger, and garlic. Combine to a smooth paste.
- Add the mushrooms to the marination and mix so that they are completely covered with the yogurt spice blend.
- Marinate preferably for 20 mins at least. If you are short on time, skip that step.
- Prepare and slice onion, dice tomato.
- Heat up a shallow pan with butter or ghee and sauté onion slices.
- Add Bay leave and stir in diced tomato. Sauté for 1–2 minutes over a medium heat setting.
- Pour in the tomato sauce and liquid cream and combine. Keep a medium to high heat setting.
- Stir in the marinated mushrooms and pour stock over the mushrooms in the pan.
- Keep over a higher heat setting at first and reduce when it starts to bubble too much. Let it simmer for about 10–15 minutes, or until mushrooms are cooked through.
- Pick out and discard the bay leaf when done cooking. Season with salt.
- Garnish with chopped fresh cilantro (coriander plant) and serve hot.
Notes
- Fresh Button Mushrooms are always preferred for this recipe. You may use canned mushrooms too, even home canned mushrooms taste great in this recipe.
- Use either fresh and finely chopped ginger and garlic with a ratio of 1:2 OR use ginger and garlic paste.
Nutrition
🍄 Mushroom choice
This recipe works best with white or brown button mushrooms.
However, you can use other cultivated mushrooms too, such as portobello and oyster mushrooms.
If you know your mushrooms, then you can use wild mushrooms too, such as morel and chanterelle.
📜 Flavor Variations
I love my mushroom curry as is, but I have also made some variations by adding ingredients.
This comes handy when I have leftovers of fresh vegetables which I don't want to waste.
You can add any of the following vegetables to this mushroom masala:
- Bell Pepper
- Green Peas
- Potato or Sweet Potato
- Leek
- Asparagus or Moringa Pod
- Zucchini, pumpkin, or other squash
- Indian gourds like snake gourd, ridge gourd, bottle gourd
For non-vegetarians: I also like to add a boiled egg, or I don't mind adding rotisserie meat leftovers too. Grilled Shrimp are great with mushrooms too!
🥣 Serving
Serve cooked plain rice or Pilaf rice with this curry. I adore my simple lemon rice with mushroom masala!
I like it with couscous, ebly too or polenta. That's a decent alternative if you are tired of rice.
Or gobble it up with bread or a flatbread such as chapati, roti or a paratha.
🍱 Storing
Keep leftovers in an airtight fridge-friendly container for up to 5 days in your fridge.
Heat it up in a pan over the stove top.
You can freeze this dish too in batches. Just thaw, heat it up again in the microwave, over the stove-top or in the oven.
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