Mushroom Tikka Masala Recipe Kit Recipe

About this recipe

Experience the rich flavors of India with our Mushroom Tikka Masala Kit, a creamy and aromatic dish perfect for any occasion. This kit includes fresh mushrooms, bell peppers, and a blend of authentic spices like cumin, coriander, and fenugreek, all simmered in a luscious tomato-based sauce. Finish with a touch of heavy cream or coconut milk for a luxurious texture. Ideal for a hearty dinner, this recipe is easy to prepare and sure to impress. Order now on the AnyFeast website or app and bring the taste of India to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Rajah Jeera Whole Cumin Seeds
• 100 G East End Ground Coriander
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 200 G Authentic Greek Yogurt
• 150G Fresh Fenugreek / Methi Leaves Bunch (Approx 150g)
• 400G Trs Italian Chopped Tomatoes 400G
• 200G Natoora Cave Grown Brown Paris Mushrooms
• 300G Shana Methi
• 300G Shana Whole Baby Okra
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 100 G Saras Turmeric Haldi Powder
• 1 L Crisp N Dry Oil
• 750 G Top-Op Table Salt Drums
• 190G Natco Garlic & Ginger Paste, 190G
• 100G Natco Kashmiri Chilli Powder, 100G

Instructions

1. 1. Heat Crisp N Dry Oil in a wok over medium heat. Add Rajah Jeera Whole Cumin Seeds and East End Cumin Whole Seeds. When they begin to sizzle, add finely chopped Fresh Onion from the Fresh Onion Pack. Cook until the onion turns golden brown.
2. 2. Add Natco Garlic & Ginger Paste and stir for about 45 seconds. Pour in Italianavera Sicilia Bedda Tomato Sauce and sprinkle East End Ground Coriander, Saras Turmeric Haldi Powder, Trs Kashmiri Chilli Powder Deggi Mirch, and Natco Kashmiri Chilli Powder. Mix well and bring to a boil. Reduce heat to a simmer and cook for about 12 minutes or until the gravy thickens and oil floats on top. If the sauce gets too thick, add 1/2 cup water as needed.
3. 3. While the sauce is cooking, prepare the mushrooms. Wipe Khao Chi Mushroom Momos clean with a paper towel. If the mushrooms are large, cut them in half; otherwise, leave them whole. In a bowl, mix the mushrooms with Saras Turmeric Haldi Powder, Trs Kashmiri Chilli Powder Deggi Mirch, Natco Kashmiri Chilli Powder, and Authentic Greek Yogurt. Set aside to marinate.
4. 4. Heat a large skillet and add Crisp N Dry Oil. When the oil is hot, add the marinated mushrooms. Cook in batches if necessary to avoid overcrowding the pan. Sauté the mushrooms on medium heat until they start to brown slightly. Avoid stirring too much to allow proper browning.
5. 5. Add Shana Whole Baby Okra to the skillet and sauté alongside the mushrooms until they are tender. Once done, set aside.
6. 6. When the tomato sauce is ready, add the sautéed mushrooms, okra, and Shana Methi to the sauce. Stir well and season with Top-Op Table Salt Drums to taste. Cook on medium heat for about 3 minutes or until the flavors meld together.
7. 7. Turn off the heat and stir in The Coconut Collab Plant-Based Double Cream for a rich and creamy texture. Garnish with freshly chopped Fresh Fenugreek / Methi Leaves Bunch and serve hot.