Ingredients
To Marinate
50 grams Mushroom, cut it as cubed
1/4 cup curd, thick curd
1/2 tsp Besan/Bengal powder , roasted
1/4 tsp Ginger garlic paste
pinch of Ajwin
1/4 tsp Garam masala
1/3 tsp black pepper powder
1/3 tsp red chili powder
1/3 tsp coriander powder
1/4 tsp chat masala
1 tsp Kasthuri methi
1/4 lemon juice or 1/8 tsp Amchur powder. Don't add if the curd is sour
1/8 tsp turmeric
1/2 salt
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1 Bay leaf
1/2 tsp ginger garlic paste
1 onion , medium size, chop it into small pieces.
2 medium size tomato puree, grind it with fried onion from mixer
1 tsp crushed coriander seeds
1/2 tsp cumin seeds
1/3 tsp red chili powder
1/3 tsp coriander powder
4 Nos Cashew nut or fresh cream
1/4 tsp cumin powder
1/2 tsp garam masala
1/2 cup water
1/3 tsp Salt
Preparation
Take bowl, add all items except mushroom from the 'To Marinate' list . Mix them well as smooth paste without adding any water. Add mushroom and mix them well and keep it aside for 15 mins.
Take Pan add oil and onion and fry till it gets roasted, and grind it with tomato once the heat is reduced. keep the onion tomato puree aside.
Grind the cashew nut with water and keep the paste aside.
After 1 hr, take pan add marinated mushroom and fry until it gets roasted and keep it aside.
Take pan add oil + cumin+bay leaf and wait for the aroma to come, then add crushed coriander seeds and ginger garlic paste fry till it gets roasted, add the onion tomato puree, fry it till the raw smell goes off.Add the turmeric, chili powder, coriander powder and mix them well, add the cashew paste and mix it for a minute. Add water and wait for it's getting boiled, then add roasted mushroon , and mix them well and then close the lid and wait for 3 minutes. Finally add garam malasa and kasturi methi and mix them well. The mushroom tikka masala is ready now to serve.
To Marinate
50 grams Mushroom, cut it as cubed
1/4 cup curd, thick curd
1/2 tsp Besan/Bengal powder , roasted
1/4 tsp Ginger garlic paste
pinch of Ajwin
1/4 tsp Garam masala
1/3 tsp black pepper powder
1/3 tsp red chili powder
1/3 tsp coriander powder
1/4 tsp chat masala
1 tsp Kasthuri methi
1/4 lemon juice or 1/8 tsp Amchur powder. Don't add if the curd is sour
1/8 tsp turmeric
1/2 salt
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1 Bay leaf
1/2 tsp ginger garlic paste
1 onion , medium size, chop it into small pieces.
2 medium size tomato puree, grind it with fried onion from mixer
1 tsp crushed coriander seeds
1/2 tsp cumin seeds
1/3 tsp red chili powder
1/3 tsp coriander powder
4 Nos Cashew nut or fresh cream
1/4 tsp cumin powder
1/2 tsp garam masala
1/2 cup water
1/3 tsp Salt
Preparation
Take bowl, add all items except mushroom from the 'To Marinate' list . Mix them well as smooth paste without adding any water. Add mushroom and mix them well and keep it aside for 15 mins.
Take Pan add oil and onion and fry till it gets roasted, and grind it with tomato once the heat is reduced. keep the onion tomato puree aside.
Grind the cashew nut with water and keep the paste aside.
After 1 hr, take pan add marinated mushroom and fry until it gets roasted and keep it aside.
Take pan add oil + cumin+bay leaf and wait for the aroma to come, then add crushed coriander seeds and ginger garlic paste fry till it gets roasted, add the onion tomato puree, fry it till the raw smell goes off.Add the turmeric, chili powder, coriander powder and mix them well, add the cashew paste and mix it for a minute. Add water and wait for it's getting boiled, then add roasted mushroon , and mix them well and then close the lid and wait for 3 minutes. Finally add garam malasa and kasturi methi and mix them well. The mushroom tikka masala is ready now to serve.