How to Cook Portobello Mushroom Tikka Masala Recipe? Get the right information and easy steps from Woodberry Natural.
- 4 large portobello mushroom caps
- 1 cup plain yogurt (or dairy-free yogurt for a vegan option)
- 2 tablespoons tikka masala paste
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 cup tomato puree
- 1/2 cup coconut milk
- Fresh cilantro leaves for garnish
- Clean the portobello mushroom caps by gently wiping them with a damp cloth or paper towel. Remove the stems and slice them into bite-sized pieces.
- In a bowl, whisk together yogurt, tikka masala paste, lemon juice, ground cumin, ground coriander, turmeric powder, paprika, garam masala, and salt to make the marinade.
- Add the portobello mushroom slices to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes, or refrigerate for up to 4 hours for better flavor.
- Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
- Add minced garlic and grated ginger, and sauté for another minute until fragrant.
- Add tomato puree and cook for a few minutes until the oil separates from the sauce.
- Stir in coconut milk and simmer for 5 minutes. Adjust the consistency by adding water if needed.
- In a separate pan, heat a little oil and cook the marinated portobello mushroom slices until they are tender and slightly charred.
- Add the cooked portobello mushrooms to the tomato-coconut sauce and simmer for another 5 minutes.
- Garnish with fresh cilantro leaves and serve hot with rice or naan bread.