Mushroom Tikka Masala

Ingredients

Mushrooms - 20 

Chopped Capsicum - 1 (Optional) 

Cumin Seeds - 1 Teaspoon

Chopped Large Onion - 1

Ginger Garlic Paste - 2 Teaspoons

Ripe Tomatoes Puree - 3

Turmeric Powder - 1 Teaspoon

Chilli Powder - 2 Teaspoon

Coriander Powder - 1 Teaspoon

Cumin Powder - 1/2 Teaspoon

Heavy Cream - 2 Tablespoon (Optional)

Yogurt - 1/4 Cup

Oil - 2 Tablespoons 
Salt

Mushroom Tikka Masala

Mushroom Tikka Masala With Paratha
Learned From rasamalaysia

Preparation

1. Cut mushrooms into half if they are large. Combine the mushrooms, capsicum, 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder, and yogurt and set aside.

2. In a pan, heat oil. When the oil is hot, add the mushrooms and capsicum. Fry the mushrooms till they become little brown. Remove from the stove top and set aside.

3. In the same pan, heat oil. When oil is hot, add the cumin seeds. When cumin seeds pop up, add the onion. Fry for 2 minutes and then add ginger garlic paste. Fry till the raw smell goes off. 

4. Now add the tomato puree and then add coriander powder, cumin powder, turmeric powder, and chilli powder. Boil well. Now, sim the fire  and let the masala cook for about 10-15 minutes or till the oil separates from the masala. If the masala become too thick, add water.

5. Now, add the mushrooms and capsicum to the masala and fry for 3 more minutes. Finally, add salt and heavy cream. Garnish with chopped coriander leaves.

Now, Mushroom Tikka Masala is ready!!!