My Easy, Vegetarian Mushroom Tikka Masala is one of my favourite Indian dishes! This meat-free version of Chicken Tikka Masala makes for a light lunch or dinner, along with (cauliflower) rice, chapatis, or naan bread.
When it comes to vegetarian dishes, I love to turn to Indian recipes. I just love all the intoxicating spices and complex flavours of Indian Cuisine! Now, creating vegetarian or vegan versions of popular take-out classics has become kind of a thing, right? Most times, the meat substitute of choice seems to be cauliflower. And this works incredibly well. Have you tried General Tso’s Cauliflower ? DELICIOUS! But there are other options out there. Umami-richer options, like mushrooms!
When I discovered this insanely delicious looking Mushroom Tikka Masala over at Rasa Malaysia, I knew I had to take this genius idea and create my own vegetarian version of this Take-Out Classic.
Mushroom Tikka Masala is basically a meat-free version of Chicken Tikka Masala. We treat the mushrooms in exactly the same way as we would normally prepare the chicken. Meaning, we start by cooking a rich, creamy tomato sauce with hints of chili, cumin and coriander. While the tikka masala sauce simmers, we toss the mushrooms in a spiced yoghurt marinade and fry them in hot ghee until they are nicely browned on all sides. Now, all we need to do is combine them with the sauce and finish the Mushroom Tikka Masala with some lemon juice, cream, and fenugreek leaves. So simple, so delicious!
I love to serve my Mushroom Tikka Masala sprinkled with cilantro leave. You can enjoy it with basmati rice, or, if you want to go extra-healthy, with Cauliflower Rice on the side.
All the ingredients for this dish are pretty easy to get. Kasoori methi – an earthy tasting, dried herb – is the only item you might not find at your local grocery shot. It’s easily available at Indian stores but if you cannot find it, you can substitute it with cilantro.
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Here’s the recipe for my Mushroom Tikka Masala
For the masala
2 Tbsp Ghee
1 big onion
1 Tbsp minced ginger
3 garlic cloves
3 tsp cumin
1 tsp coriander
2 tsp curry
½ tsp chilli powder
½ tsp turmeric
100 ml red wine (alternative: broth)
1 can diced tomatoes (16oz)
2 El Kasoori Methi Leaves
1,5 tsp salt
100 ml cream (vegan alternative: soy cream or coconut cream)
juice of 1/2 lemon
For the mushrooms
400 g mushrooms
120 g greek yoghurt or full-fat yoghurt (vegan alternative soy joghurt)
½ tsp cumin
½ tsp turmeric
¼ tsp chilli powder
½ tsp black pepper
2 tbsp ghee
- Mince onions and garlic. Grate the ginger. Heat the ghee on medium heat and add the onions. Fry for about 3 minutes, then add ginger and garlic and fry for another 45 seconds. Add the spices, as well as 1 tsp of sugar and let fry for another minute, stirring once in a while.
- Add the wine, let everything come to a boil and let reduce. Add the entire can of tomatoes, let the sauce come to a boil and reduce the heat to a low simmer. Let cook on low heat for about 10 minutes until it thickens slightly.
- In the meantime brush the mushrooms and halve big ones. Measure out yoghurt in a bowl and add the spices. Mix everything well and add the mushrooms. Toss them in the marinade so that they are evenly coated from all sides.
- Heat the remaining 2 tbsp of ghee on medium high heat and fry the mushrooms in small batches until they are evenly browned on all sides. Make sure not to crowd the pan as this might lead to too much water in the pan.
- Add the mushrooms to the thickened masala. Stir in the Fenugreek Leaves, the cream and the lemon juice. Add about 1tsp of salt and taste. Add more sugar or salt to your liking.
- Serve the mushroom tikka masala with basmati rice or cauliflower rice!
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