I’m obsessed with this mushroom tikka masala because it’s a great meatless alternative to chicken tikka masala.
We love to serve it too along with the chicken version and other north indian meals.
How to make Mushroom Tikka Masala?
Your Mushrooms will marinate first to add mre instensife 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 ingredients at the bottom of this post.
Step 1
Clean and cut mushrooms.
Prepare marination with yogurt and spices and coat mushrooms with it.
Step 2
Sautee 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
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 r other squash
- 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 over cooked plain rice or Pilaf rice.
I like it with couscous 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 or paratha.
Storing
Keep leftovers in a airtight fridge friendly container for up to 5 days in your fridge.
Heat it up in a pan over stove top.
You can freeze thid dish too in batches.
Just thaw in the microwave or oven.
If I’m in a huge hurry, I just place the frozen tikka masala in a nonstick pot with a small quantity of water and cover the pot and keep it over a slow heat setting until it’s hot again.
More Curries
- Vegetable Korma
- Paneer Korma
- Chickpea Spinach Curry by greenbowl2soul.com
Dear Reader, have you tried the mushroom masala? Let us know how you liked it in the comment section further below!
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Mushroom Tikka Masala Recipe
Ingredients
To Marinate:
- 16 ounces Mushrooms
- 2 Tablespoon Yogurt
- 1 Teaspoon Cumin ground
- 1 Teaspoon Coriander Seeds ground
- ¼ Teaspoon Black Pepper
- 1 Teaspoon Turmeric Powder
- ½ Teaspoon Cinnamon ground
- ½ Teaspoon Cayenne Pepper ground or Cayenne Pepper
- 1 Tablespoon Ginger + Garlic *see Notes
For the Curry:
- 2 Tablespoons Butter or Ghee
- 1 Onion chopped
- 1 piece Bay Leave
- 1 Tomato diced
- 5 Tablespoon Tomato Sauce optional
- 3 1/2 Tablespoon Liquid Cream
- ½ cup Stock
- Salt to taste
- Cilantro to garnish, aka Coriander, chopped
Instructions
- Clean 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 saute onion slices.
- Add Bay leave and stir in diced tomato. Saute for 1-2 minutes over a medium heat setting.
- Pour in tomato sauce and liquid cream and combine. Keep a medium to high heat setting.
- Stir in marinated mushrooms and pour stock over 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 bay leaf when done cooking. Season with salt.
- Garnish with chopped fresh cilantro (coriander plant) and serve hot.
Notes
- Use either fresh and finely chopped ginger and garlic with a ratio of 1:2 OR use ginger and garlic paste.
- Use Button Mushrooms for this recipe.
Nutrition
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Love it👌🏼👌🏼
This was really good!!
Glad you enjoyed it as much as we did 🙂
Doubled the sauce, used two kinds of mushrooms, used sun dried tomatoes instead of tomato sauce, use protein milk instead of cream (because we’re plant based): hubby approved. He said it smelled good and tasted delicious.
thanks for sharing how you make it vegan. love the idea too! 🙂
Can’t wait to make this! I’ve been wanting to try making a mushroom masala dish lately after having made one with tofu, and this looks wonderful. Thanks Helen!
Did you change the recipe? I made this in May 2020 and it was different.
Yep I fixed the old recipe and made it better with new pictures and a how to video.
This is amazing!! I haven’t served it yet and I’m eating it from the pot.. best recipe I’ve found in ages. Thank you very much 😊
Thanks for your feedback Ivy! 🙂
Yay, I didn’t have any cream with me but mom told it was only for consistency, otherwise it turned out amazing!
Madhu thanks for your feedback! Next time try it with Cream, I do prefer it with cream and yes your mom is right the cream helps the consistency but also the flavor. 🙂
Delicious!!! I’ve never had a mushroom curry before, but the earthiness of their flavour goes beautifully with the light creaminess of the sauce. Will definitely make this again. Thanks!
Hi Janet, Thanks for taking the time and leaving a feedback. I am glad to read that you enjoy the mushroom masala as much as I do. 🙂
I looove mushroom and this dish looks super delicious ! I have never used yogurt in my mushroom curry before and I think that yogurt gives a very creamy texture to the curry. Thanks for the recipe.
HI Helene, Indian food is one of my favorites. Love, love this mushroom curry. Pinned!
My first visit here, and I a delighted to find this mouth-watering recipe! Can’t wait to try it! Love cooking from many countries. Taught cooking for 5 yrswhile I lived in Japan, and 3 yrs. in London. Love trying foods from many countries. Thank you for your posting!
Hi Yvonne,
Glad to have you around. I think you will enjoy this flavorful easy curry, however we will be awaiting your feedback on the recipe. 🙂
The curry is indeed lovely…creamy and light. Love such curries especially during summers.
I bet the yogurt just makes this dish so great. the creamy and slightly tangy flavor. It looks amazing
Helene, I love these kind of recipes and these can’t get any simpler. Like you, even I believe that it is good to post less, but quality recipes, rather than posting recipes which you find in plenty in every other website. Loved this mushroom curry: I will make it this way sometime. Love the yogurt and cream combo: it rocks in Indian curries!
What a wonderful idea! How come I have never thought of a mushroom curry… With yogurt I like the idea even more. Thank you for inspiration!
In Sri Lanka we cook with more coconut milk… but I must try yogurt as the creamer in my curry next. I love this recipe. 🙂
Why worry Helene? You are in our hearts, and even if you post once a year, we will come. I have been in the same boat, especially after starting to work full time. But I still love to go around and see what’s happening with my friends, it’s such a special world, but not as frequently as I would like. So life happens. The curry looks gorgeous btw. Simple recipe done really well.
Have winter kits coming up with a plethora of various mushrooms at the moment so ne’er a better moment for a somewhat different recipe 🙂 ! Thanks!! Have not used mushrooms in this a very interesting way before :)!
A mushroom curry sounds heavenly! I’m so glad you’re okay and I can only imagine what you two have been getting up to.
Would definitely prefer quality over quantity. I love the quality of this curry! We’ve been trying to eat more and more vegetarian meals, so I can see making a meal out of this by pouring it over rice. Thanks for sharing Helene!
Mouthwatering delicious!
Cheers,
Rosa
This looks so good — really nice dish. I wouldn’t worry about not posting often — when you do post, it’s always quality stuff. I much prefer that over quantity. Anyway, thanks for this.
This looks and sounds lovely! I love mushrooms, although I don’t think I’ve had it in an Indian curry like this before. The addition of yogurt and the ginger and garlic paste sounds delicious. Thank you. 🙂