Looking for a dish that beautifully blends classic flavors with a twist? This Creative Mushroom Tikka Masala is a delightful fusion of traditional Indian spices and the earthy taste of mushrooms. Perfect for a family dinner or a dinner party, this recipe elevates the beloved tikka masala experience with a unique twist that will leave everyone asking for seconds.
Imagine tender, juicy mushrooms simmered in a rich, creamy sauce that’s bursting with flavor. This dish combines the warmth of spices with the comfort of basmati rice, making it not just a meal, but an experience that transports you straight to the heart of Indian cuisine.
Delicious Mushroom Tikka Masala with Fluffy Basmati Rice
This Mushroom Tikka Masala is a creamy, tomato-based dish infused with a blend of aromatic spices and tender mushrooms, creating a perfect balance of flavors. Served with fluffy basmati rice, this recipe offers a harmonious and satisfying meal that appeals to all palates.
Ingredients
- 2 cups mushrooms, sliced
- 1 cup plain yogurt
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons tikka masala powder
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
- 2 cups basmati rice
- 4 cups water
- 1 teaspoon cumin seeds
- 1 bay leaf
Instructions
- Marinate the Mushrooms: In a bowl, combine the sliced mushrooms, yogurt, and tikka masala powder. Let it marinate for at least 30 minutes.
- Cook the Rice: Rinse the basmati rice until the water runs clear. In a pot, heat the vegetable oil, add cumin seeds and bay leaf, then add rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until rice is fluffy.
- Sauté Aromatics: In a large skillet, heat oil over medium heat. Add chopped onions, garlic, and ginger. Sauté until onions are golden brown.
- Add the Marinated Mushrooms: Stir in the marinated mushrooms and cook until the mushrooms release their juices and are tender.
- Make the Sauce: Add crushed tomatoes and heavy cream to the skillet. Season with salt and simmer for 10-15 minutes until the sauce thickens.
- Serve: Fluff the basmati rice with a fork and plate it alongside the mushroom tikka masala. Garnish with fresh cilantro and serve hot.
Cook and Prep Times
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
Nutrition Information
- Servings: 4
- Calories: 350kcal
- Fat: 20g
- Protein: 10g
- Carbohydrates: 35g
