Mushroom Tikka Masala


Do you remember the days when we were fond of Enid Blyton books in school, where she created magic with the brownies in their mushroom houses, where there was a secret world in the garden? Perhaps, my love for mushrooms started then, wondering how those pixies and brownies fitted into those cute little mushroom houses they built…it sure has come a long way.If you are someone who loves finding something mysterious on the forest floor just after it rains, something that fills you with an earthen smell, something that has a primitive taste, well then this recipe is for you.Its been raining the past few days and yes off course, the cultured mushrooms have sprouted in the fresh markets all around, needless to say May is for Mushrooms, I grab a pack home on my way back from work, wanting to cook a dish that is a great substitute for meat(yes, one of those days when you think , well that’s all it takes to loose a few pounds!)
Mushroom tikka masala is a rich creamy dish made of mushrooms marinated in yogurt and tomato sauce & adds a delicious aroma to the crispy spring air which seems to have taken over these parts the past few days.This recipe goes very well with flat breads or rice.Enjoy these delicious mushrooms in a thick almost dry sauce of tomatoes & bell peppers.

Mushroom Tikka Masala
Mushroom Tikka Masala
Mushroom Tikka Masala

Mushroom Tikka Masala

Recipe by Maya Shetty
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Prep time

Cooking time


Total time



  • To marinate
  • A pack Mushrooms

  • Bell peppers– green & red( cubed)- a few pieces

  • 1/2 cup Yogurt

  • 1/4 tsp Turmeric powder

  • 1/2 tsp Chili powder

  • Other ingredients:
  • 2 tsp Oil

  • 1 big Onion

  • 3 Tomatoes- (medium)

  • 1/2 tsp Chili powder

  • 1/4 tsp Turmeric powder

  • 1/2 tsp Cumin seeds

  • 1/2 tsp Coriander powder

  • 1 tbsp Kasuri methi

  • 2 tsp Ginger garlic paste

  • Salt- to taste

  • Cilantro/coriander leaves- to garnish


  • Clean & cut the mushrooms according to desired size
  • Mix chili & turmeric powder, along with yogurt into the mushrooms after adding bell pepper cubes & set it aside.
  • Meanwhile in a wok add some oil, when its warm add the onions & sauté them till light brown, now add the ginger garlic paste & stir for a minute till the raw smell disappears
  • Now add the tomato puree & mix it well and then add all the powders to it & let it cook for a few minutes.
  • To this now add the mushroom & bell pepper mix, stir well & close the lid after adding salt to taste & allow it to cook for 10 minutes while stirring occasionally.
  • Remove from heat, garnish with cilantro & serve hot with flat bread or rice.

*** Got published in Daiji World Magazine Oct 12, 2013.

Listed below are some of my published blog posts using Bell Peppersin my recipes, for your interest :

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