My easy, vegetarian Mushroom Tikka Masala Curry is one of my favorite 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.
100mlcreamvegan alternative: soy cream or coconut cream
juice of 1/2 lemon
For the mushrooms
120g Greek yogurt or full-fat yogurtvegan alternative soy yogurt
¼ tspchili powder
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 yogurt 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!