My recipe for Mushroom Tikka Masala is quick and simple, as the Tikka Masala mixture is from a ready made spice mix from Geeta’s.
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A Quick and Simple Recipe with Geeta’s
My specially created recipe for Mushroom Tikka Masala is quick and simple, and is made all the easier, as the Tikka Masala mixture is from a ready made spice mix from Geeta’s.
Their tikka spice mix is a delicious blend of spices from the North Indian region of Punjab, which creates an exquisite marinade for meats, vegetables and fish.
However, I chose to make a curry style dish with my spice mix, and it was utterly delectable, with all the right notes of aromatic spices from India.
Mushrooms are often used in vegetarian and vegan Indian cookery, and their meaty texture is the perfect foil for this richly spiced sauce.
The heat strength of a Tikka curry is medium, so it’s a good recipe (and spice strength) to start the children off on their highly flavoured spice journey!
I served this Mushroom Tikka Masala the other day for lunch, with Basmati rice, mango chutney, naan breads and a side of Tandoori Butter King Prawns – which was also made with a Geeta’s spice mix too.
I chose to use Chestnut Mushrooms in this recipe, as they hold their shape better when cooked, and are a fabulous source of vitamin D.
However, any mushrooms can be used in this recipe, even tinned or frozen mushrooms too. Even small button mushrooms work, if you keep them whole.
You can peel the mushrooms, as I did as they were a few days old, or unpeeled mushrooms if they are very fresh.
What is a Masala?
So, what exactly does the word Masala mean? We use it so often in the UK in relation to Tikka and other Indian recipes.
According to the online Cambridge Dictionary, masala is a mixture of spices used predominantly in South Asian cooking.
Or, it’s a South Asian dish made with a sauce containing a mixture of spices, which my recipe for Mushroom Tikka Masala is today, with a very handy Geeta’s Tikka Marinade spice mix.
Why not make this for your next Friday Night Fakeaway, it’s on the table in under an hour, from prep to plate, and is warm and aromatically spice, so perfect for the kids!
I hope you all enjoy my latest recipe in collaboration with Geeta’s……and don’t forget to serve some tangy mango chutney with this too. Karen
More Geeta’s Indian Inspired Recipes
TANDOORI BUTTER KING PRAWNS 
BOMBAY TOAST (INDIAN MASALA FRENCH TOAST)
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Recipe for Mushroom Tikka Masala
Mushroom Tikka Masala
My specially created recipe for Mushroom Tikka Masala is quick and simple, and is made all the easier, as the Tikka Masala mixture is from a ready made spice mix from Geeta's.
Their tikka spice mix is a delicious blend of spices from the North Indian region of Punjab, which creates an exquisite marinade for meats, vegetables and fish.
However, I chose to make a curry style dish with my spice mix, and it was utterly delectable, with all the right notes of aromatic spices from India.
Why not make this for your next Friday Night Fakeaway, it's on the table in under an hour, from prep to plate, and is warm and aromatically spice, so perfect for the kids!
I hope you all enjoy my latest recipe in collaboration with Geeta's......and don't forget to serve some tangy mango chutney with this too.
Ingredients
- 450g chestnut mushrooms, halved or quartered if very large
- 1 large red pepper (bell pepper) trimmed, deseeded and diced
- 2 cloves garlic, peeled and minced
- 1 tablespoon vegetable oil
- 1 x 30g Geeta's Tikka Marinade spice mix
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin coconut milk
- Juice of half a lemon
- Cashew nuts, to serve
- Chopped coriander leaves, to serve
Instructions
- Fry the mushrooms with the peppers and garlic over a low heat in the vegetable oil until just lightly browned.
- Mix the Tikka spice mix with the tomatoes, coconut milk and the lemon juice and add it to the cooked mushroom mixture, Stir well.
- Cook gently over a low to medium heat for 15 to 20 minutes, until the sauce has thickened and the mushrooms and pepper are cooked.
- Add some chopped coriander leaves and serve with cashew nuts, Basmati rice, naan breads and mango chutney.
Notes
Use tinned or frozen mushrooms in place of fresh mushrooms.
Use thick natural yoghurt in place of coconut milk for a vegetarian dish.
If you want a thicker curry, add a tablespoon of cornflour mixed with a little coconut milk 3 to 4 minutes before the end of cooking.
Chopped onions can be added with the mushrooms too.
Serve with peanuts in place of cashew nuts.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 462Total Fat 38gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 15gCholesterol 2mgSodium 1316mgCarbohydrates 28gFiber 3gSugar 16gProtein 9g
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