Mushroom Tikka masala

This dish is one of the staples in my household. I make it often but for some reason never thought of posting it yet. Hubs mentioned this morning that he hasn't seen a curry on USMasala in a while. Incidentally I had plans of making this curry for dinner (yes the eternal quest for what to make for dinner was to be fulfilled by this curry today). The obvious idea clicked in my head to share it with you guys followed by of course the clicking of the camera.
Paneer and mushroom are hot favorites in our household. This recipe combines two of my absolute favorite things- juicy marinated meaty mushrooms in a tikka masala gravy. The result is always rewarding especially when I hear feedback from the little one like 'mommy  this is million gazillion nice' that she somehow manages to speak with a mouth full of the piece of roti and mushroom that she just so eagerly gobbled up. Another great thing about this dish is its versatility. You can pair it just as easily with naan and roti as with some biryani or plain white rice. A definite must-have for your next pot-luck.

Ingredients: serves 4-6

Mushroom (white button)		16 oz or 2-3 cups cleaned and halved
Bell pepper		1 medium chopped
For the marinade:
Yogurt		1/2 cup well beaten
Lemon juice		1 tbsp
Salt		to taste
Red chilli powder		1/2 tsp or to taste
Ginger garlic paste		1 tsp
Tandoori masala		2 tsp
Ghee or oil		2 tbsp
For the gravy:
Oil		2 tbsp
Asafoetida		a pinch
Turmeric		1/4 tsp
Garlic Ginger Paste		1 tsp
Onion		1 medium minced fine
Tomato puree		1 cup
Tandoori masala		2 tsp
Paprika or Kashmiri Mirch		1 tsp
Kasoori methi		1 tsp
Garam Masala		1/2 tsp
Evaporated milk/milk		1 5 oz can or 3/4 cup
Salt		to taste
Sugar		1/4 tsp or to taste

Method:

For Tikka

1. Take a medium size bowl and combine all the ingredients for the marinade. Add mushroom, bell pepper. Gently and evenly coat the veggies with the marinade. Cover it with a plate or plastic wrap and marinate for at least half an hour in the refrigerator.

2. Heat  oil in a wide non stick pan on medium heat and shallow fry the mushroom till light golden brown, set aside.

For gravy:

1. Heat a pan on medium heat and add oil.

2. Add  asafoetida and onions and saute till transparent, add ginger garlic paste, salt and turmeric, saute for 2 min. Add in the tomato puree, cook for 2-3 min.

3. Add coriander powder,tandoori masala and paprika. Mix and cook till oil separates.

4. Add garam masala and mix gently.Add 1/4 cup water and simmer for 2-3 mins.Lower heat and add evaporated milk, stir. Allow it to come to another boil. Sprinkle the kasoori methi.

5. Add Sugar and mix well. Add more water if desired. Add in the mushroom and mix, simmer for 2 minutes.  
6.Garnish with cilantro and serve hot with naan,flat bread or rice. ENJOY!

Notes:

1. Mushroom tikka without the gravy makes a wonderful appetizer. Just sprinkle it with some lemon juice and chaat masala and serve alongside some onion and lemon wedges.

2. Tandoori masala is easily available in any Indian grocery store.I use the MDH brand.

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