Mushroom Tikka Masala

Name: Mushroom Tikka Masala
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g button mushrooms, wiped & halved; 4 garlic cloves, minced; 0.5 cup greek yoghurt *vegan alternative such as oatly oatghurt is suitable; 2 tsps lemon juice; 1.5 tsps salt; 1 large onion, quartered; 0 thumb-sized piece fresh ginger, grated; 1 tbsp tomato puree; 3 tbsps vegetable oil; 10 cashew nuts; 300 ml polpa chopped tomatoes; 1 tsp sugar; 0.25 cup crème fraîche or cream *vegan alternative like oatly crème fraîche (extra to serve); 0 rice and naan breads to serve (optional)

[[ recipeID=recipe-8lpcypwjm, title=Mushroom Tikka Masala ]]

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Indulge in a culinary experience like never before with our Exotic Mushroom Tikka Masala Spice Recipe Kit. Marinate your mushrooms and then make a delicious curry paste, all with our premium ground organic spices. Top off your curry by adding our final stage, fenugreek leaves, and savour the perfect balance of warm, spicy yet creamy flavours that produce a truly unforgettable dining experience!

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 45 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

600 g button mushrooms, wiped & halved
4 garlic cloves, minced
½ cup greek yoghurt *vegan alternative such as oatly oatghurt is suitable
2 tsps lemon juice
1 ½ tsps salt
1 large onion, quartered
thumb-sized piece fresh ginger, grated
1 tbsp tomato puree
3 tbsps vegetable oil
10 cashew nuts
300 ml polpa chopped tomatoes
1 tsp sugar
¼ cup crème fraîche or cream *vegan alternative like oatly crème fraîche (extra to serve)
rice and naan breads to serve (optional)

Instructions

Allow 30 mins to 1 hour to marinate your mushrooms for your tikka masala. Begin by making the marinade by placing the greek yoghurt, lemon juice, 2 garlic cloves, 1/2 teaspoon of salt, 1 tablespoon of oil and your teaspoon club spice mix stage 1 in a jug and whisk thoroughly
Place your mushrooms in a large bowl and pour over the marinade. Stir gently but well to ensure good coverage of all the mushrooms. Set aside in the fridge to marinate for 30 minutes to 1 hour
Before making your tikka masala paste, boil the onion and cashews in a pan of boiling water with 1/2 a teaspoon of salt for 10 minutes. Drain the onion and cashews and allow to cool a little
Place the boiled onion and cashews in a handheld blender along with remaining 2 garlic cloves, fresh ginger, tomato puree, and 2 tablespoons of water. Blitz to a smooth paste
Heat 1 tablespoon of oil in a large heavy-based pan on a medium heat and add your teaspoon club spice mix stage 2 and heat for 30 seconds. Add the onion paste and fry for 3 to 5 minutes, stirring continously
Add your teaspoon club spice mix stage 3 to the pan and mix well and cook for a further minute
Add the polpa chopped tomatoes, sugar and 1/2 a teaspoon of salt and stir well. Remove from heat and set aside your tikka masala sauce whilst you begin frying your mushrooms
In a separate pan heat 1 tablespoon of oil on a low to medium heat and add your marinaded mushrooms and all leftover marinade from the bowl. Saute your mushrooms until they begin to wilt, approximately 8 minutes. Stir regularly throughout
Add the mushrooms to your tikka masala sauce, stir well and return to a low to medium heat, and warm through gently for a few minutes untiil ready to serve. Before serving add the creme fraiche and stir through
Serve and enjoy as desired. We like ours with rice and naan and some fresh coriander to top it off!