Vegan Mushroom Tikka Masala

Do you know I did not like mushrooms before I met my husband ? He made sure I ate mushrooms regularly. It took me some time to get used to the texture but eventually I started loving them.
Mushroom Tikka Masala hits the taste buds when you are craving for something tangy and spicy. The gravy is full of flavors and you will not be able to tell that it is vegan. It does not require marination or prep work ahead of time. It came together in 20 minutes and tasted so delicious. My son almost licked his plate. Serve this hot with Naan or Rotis and with pickled onions.
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Indian
Servings 2 People

Ingredients
  

  • 1/2 cup red onions chopped
  • 1 jalapeño diced into pieces
  • 3 plum tomatoes diced into pieces
  • 2 garlic cloves chopped
  • Salt as needed
  • 2 tablespoons olive oil
  • 1/4 cup water or as needed
  • 1 tsp ginger garlic paste
  • 1/2 tsp cumin-coriander powder
  • 1/2 tsp garam masala
  • 2 tsp kashmiri chili dry red chilies
  • 1/2 cup unsweetened almond milk
  • 1 tsp honey
  • 3 cups sliced shiitake mushrooms
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafetida
  • 1 tablespoon dry kasoori methi fenugreek leaves

Instructions
 

  • Grind jalapeños and garlic in food processor
  • Grind onions separately in food processor
  • Grind tomatoes separately in food processor
  • In a wide pan heat 1 tablespoon of olive oil add cumin, asafetida, onions, jalapeños and garlic and saute for 5 min, add ginger garlic paste and sauté
  • Add tomatoes and cook for 10 minutes.
  • Add little water and add salt, kashmiri chili, garam masala, cumin-coriander powder
  • Cook for 5 minute and let it cool
  • Grind 1/2 cup of almond milk and the gravy together and strain it
  • In the same pan add 1 tablespoon of olive oil sauté sliced mushrooms till cooked
  • Add strained gravy, salt if needed and 1 tsp of honey and mix well
  • Sprinkle powdered kasoori methi leaves and serve hot with Naan or Rotis
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