Mushroom Tikka Masala

• Produce

  • 1 Bay leaf
  • 1 Onion, medium sized

• Refrigerated

  • 3 tbsp Hung curd

• Canned Goods

  • 3/4 cup Tomato puree

• Condiments

  • 1 tbsp Ginger-garlic paste
  • 2 tbsp Kissan tomato-chili sauce

• Baking & Spices

  • 1/2 Cinnamon stick
  • 4 Cloves
  • 1 tbsp Kasoori methi / dry fenugreek, leaves
  • 1 tsp Nutmeg powder - optional
  • 2 tsp Punjabi garam masala
  • 1 tsp Red chile powder
  • 2 Salt
  • 1/2 tsp Turmeric, powder

• Nuts & Seeds

  • 1/2 tsp Cumin powder / jeera

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Cream
  • 1/2 cup Milk

• Liquids

  • 1 cup Water

• Other

  • 1 tsp Amchur powder / dry mango powder
  • 200 g Ms button mushroom – cleaned & cut into two halves

Found on jopreetskitchen.com

Description

Ingredients

• For Tikka :
• 200 gms button mushroom – cleaned & cut into two halves
• 3 tbsp hung curd
• ½ tsp turmeric powder
• 1 tbsp ginger-garlic paste
• ½ tsp red chili powder
• 1 tsp Punjabi Garam Masala
• 1 tsp amchur powder / dry mango powder
• ½ tsp cumin powder / jeera
• salt to taste
• For Curry :
• 1 medium sized onion – finely chopped
• ¾ cup tomato puree
• ½ cup milk – at room temperature
• ¼ cup cream (or) 2 tbsp cornflour dissolved water
• ½ tsp red chili powder
• 1 tsp Punjabi Garam Masala
• 2 tbsp kissan tomato-chili sauce
• 1 cup water
• salt to taste
• 1 tbsp kasoori methi / dry fenugreek leaves
• 4 cloves
• ½ cinnamon stick
• 1 bay leaf
• 1 tsp nutmeg powder – optional
• 2 tbsp butter

Directions

• Please follow the instructions below.