Mushroom Tikka Masala

Tikka masala is a dish made with a spicy yogurt sauce and most often served with chunks of chicken and vegetables, but this version is all veg, all the time. Grilling the vegetables gives the dish a char traditionally achieved in a tandoor oven. This recipe comes to us from Sonal of SimplyVegetarian777 and appears in The Mushroom Channel‘s new free meatless e-cookbook.

Serves 4

  • 20 small or 10 large, halved button mushrooms, washed and cleaned of any dirt with a wet towel
  • 20 pieces of onion, same size as mushrooms
  • 20 pieces of green bell pepper, same size as mushrooms
  • 20 pieces of tomato without pulp, same size as mushrooms
  • 1 cup of plain yogurt (Greek or thick)
  • 1 tbsp of ginger, freshly grated
  • 1 tbsp of garlic, freshly grated
  • 1 tbsp, of fresh lemon juice
  • 1 1/2 tbsp of chickpea flour/Besan
  • 1 tbsp or to taste of Garam Masala
  • 3/4 tsp of salt
  • 1 tsp of paprika (non-spicy) or Kashmiri red pep­per powder for color
  • 1 tbsp of oil to brush the skewers while grilling
  • For side: lemon slices, julienned onions and tomatoes slices
  • Bamboo skewers

Soak bamboo skewers in water for 2 hours.

Take a bowl, add yogurt and chickpea flour, mix well with a fork or whisk. Add garlic, ginger, lemon juice, salt, garam masala, red pepper powder. Mix well with the fork. Your basic marinade is ready.

Add washed and cleaned mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well. Cover with plastic wrap and refrigerate for 2 hours.

Take marinade out and rest at room temperature for 10 minutes. Start skewering the bamboo with vegetable pieces. Gently start with mushrooms as they are tender and then bell pepper, onion and tomato. Repeat to fill the skewer with all the vegetables.

Heat the grill or pan to high. Brush the grill with oil and place the skewers on the grill.

Once the skewers are placed, cover with foil to steam cook first for 8 minutes, so the yogurt and chickpea flour gets cooked initially.

Remove the foil. Cook for 3-4 minutes each side, flipping them as needed. Serve.

Serving suggestions:

-You may enjoy them as is.
-Stuff your pita bread, flat bread, big sandwich bread/roll, thin naan, chapati/roti, with mushroom tikka masala and add some shredded cabbage, onions, cucumber and tomato slices, a dash of lemon and tzatziki.
-Serve them over a bed of any kind of pilaf or rice.
-You may serve these as main course or grill them in smaller cocktail skewers and serve as appetizers.

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Nutrition Information

Mushroom Tikka Masala

Servings per Recipe: 4

Amount per Serving

Calories:  164

Calories from Fat:  50

Total Fat:  6g

Saturated Fat:  1g

Cholesterol:  8mg

Sodium:  486mg

Potassium:  718mg

Carbohydrates:  20g

Dietary Fiber:  5g

Protein:  10g

Sugars:  8g

Vitamin A:  51%

Vitamin C:  142%

Calcium:  19%

Iron:  20%

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