For Mushroom marinade
For Tomato Cashew Paste
For Tikka Masala Gravy
For marinating mushrooms
Add 4 tbsp of curd in a bowl with ⅛ tsp turmeric powder, ½ tsp garam masala powder, ½ tsp Kashmiri red chili powder, ½ tsp Chaat masala powder, 1.5 tsp ginger-garlic paste, ½ tsp carom seeds, ¼ tsp lemon juice and ½ tbsp besan. Mix the marinade mixture very well.
Now add mushrooms to the marinade mixture. Gently mix it. Cover the bowl with a lid and marinate for 30 minutes.
Add 2 large tomatoes and 8 cashews in a bowl containing hot water. Cover and keep aside for 30 minutes. After 30 minutes, chop the blanched tomatoes.
Add the tomatoes along with its juices and the cashews to a grinder to make a smooth paste.
Heat 4 tbsp oil in a pan. Add the marinated mushrooms.
Cook till they are nice golden and crisp. Keep aside.
Preparing the gravy
In the same oil, add ½ cup onions. Stir till the onions start turning golden. Add 1 tsp ginger-garlic paste. Stir till the raw aroma of ginger-garlic goes away.
Add ⅓ cup capsicum 2 green chilies. Stir for a minute.
Add all the dry spice powders – ½ tsp Kashmiri red chili powder, ½ tsp cumin powder, ½ tsp coriander powder. Add the tomato-cashew paste. Stir again.
Add 1 cup water. Stir so that the water gets evenly mixed with the rest of the masala. Add salt as required. Add ½ tsp sugar as required. Bring the curry or gravy to a simmer for 4 to 5 minutes.
Add the grilled mushrooms. Add ¼ tsp garam masala powder, a pinch grated nutmeg & 1 tsp kasuri methi.
Add 2 tbsp cream. Stir well. Lastly add 1 tbsp chopped coriander leaves. Stir and serve mushroom tikka masala hot chapattis.
By Ria Samuel