One of my favorite ingredients, I scarcely like to go a week without eating mushrooms and will often incorporate them into rice or dishes that don’t ordinarily call for them. But sometimes I like to make a dish in which the mushrooms shine as the starring ingredient. That and my usual preference for Indian food means plenty of mushroom curries being served at my table.
This time I marinated whole tender button mushrooms in a thick and zesty Indian yogurt and spice “tikka” or marinade. As if these wouldn’t be good enough by themselves, I simmered them gently in an incredible smooth Indian-spiced tomato and cashew gravy. Using the mushrooms whole and only gently simmering them in the gravy keeps them plump and meaty for enjoying them as a whole wonderful mushroom bite with each forkful. Served with some simple saffron rice, this mushroom curry made an extraordinarily colorful and delicious meal.
Don’t let the rather long list of ingredients intimidate you. It’s not a complicated dish to make.
|Mushroom Tikka Masala|
|Recipe by Lisa Turner
Published on September 22, 2015
Plump, tender whole mushrooms marinated in a thick Indian yogurt tikka and simmered in a vibrant and zesty tomato and cashew sauce
Masala (spice blend):
Makes 4 servings
I’m sharing this with Jacqueline’s weekly Meat Free Mondays event.
Other mushroom dishes from Lisa’s Kitchen you are sure to enjoy:
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Paneer Mushroom Masala
Mushroom Egg Masala
Kashmiri Chickpeas with Mushrooms