Okay people! After a lot of brain storming, I have emanated with a very mouth-watering and amazing recipe that will be heavenly for a lazy weekend at home. I always aim to bring you guys – new variety or healthy dishes that are nutritious as well as delicious. So, after all the research done by yours truly – I think this Mushroom Tikka will be a huge hit with your family and friends – I assure you. This recipe is inspired by my mother’s Paneer Tikka. Those blissful days – when my mother’s hand-cooked food and non-stop gossip on the table – while playing around is my most cherishing childhood memory. So people, never miss the priceless chance of soothing the soul with your mom’s homemade food. Ever.
There are plenty of recipes out there with detailed instructions, yet, we find ourselves lost and find it very difficult to make a choice when asked to make something. But, I have a good idea to resolve this issue! You may find my trick a little dumb to do, but trust me; this trick makes cooking much easier. Alright! Hear me out – take out a few minutes on Sundays – and write down what you think you would like to cook for the coming week. Invite your family, kids and partner to be a part of this discussion and have a clear picture for the entire week. Plan everything from scratch, right from the kids’ breakfast to evening dinners, set it all in advance. This also helps in buying and storing your weekly veggies and other ingredients.
Hurray!! I hope you like my idea.
It’s a MUST TRY, so that you are not lost in what to cook every day.
Now, Mushoom Tikka which is the sister recipe of Paneer Tikka, is a completely easy dish to make. The ingredients are few, common and easy to find in the kitchen. So, just go on ahead and make it like you wish. Have no barriers while cooking this tasty gravy. Haha…I am in no mood to follow the rules with this recipe:D
Usage of whole spices and marinated mushroom will make your mouth drool right from the start of preparation. The sweet aroma from the gravy coated in shades of red is perfect to excite the eyes. Always remember, amazingly cooked gravy can never fail any dish. Try some Achari Paratha with this Mushroom Tikka and…delight! I can’t wait anymore, so, let’s dive right in to learn how to cook it.
- ½ cup curd
- 1 tsp. salt, chat masala, garam masala, chilli powder, for marinating
- 1 pack of mushroom, washed and cleaned
- 2 cloves
- 4 pepper corns
- 1 cinnamon stick
- 2 tsp. sesame seeds
- 2 tsp. desiccated coconut
- 3 Kashmiri red chillies
- 2 onion
- 3 garlic cloves and ½ inch ginger
- 2 tomatoes, boiled
- 1 tbsp. butter
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 1 tsp. garam masala for gravy
- 1 capsicum
- 2 tbsp. fresh cream
- 2 tsp. kasuri methi
- In a bowl, mix curd with all the dry spices for marinating the mushrooms. Chop the mushrooms in to two or three pieces each.
- Make sure all the mushrooms are coated in the curd mixture. Pop it in the freezer for 15 minutes.
- In a grinder, add chopped onions, pepper corns, cumin seeds, mustard seeds, garlic, ginger, coconut, sesame seeds, cinnamon, cloves and Kashmiri chillies to grind it all. Don’t add water. If needed, just add a tablespoon of water for mixing it well. Make it into a smooth paste. Grind the boiled tomatoes separately.
- In a broad pan, add butter. Once melted, add the onion paste and let it cook until it changes colour and reduces in quantity.
- Once the onion is cooked well, add the tomato paste and let it cook for 3 minutes.
- Add the marinated mushroom. Do not add water as the mushrooms will release their own moisture.
- Cover the pan and cook them on a medium flame. Keep giving it a quick stir at regular intervals.
- Once you find that the gravy too thick or the mushroom is well-cooked – add a cup of water.
- Put in a dash of salt, garam masala and kasuri methi with the capsicum.
- Once the butter starts collecting on the sides of the pan – add fresh cream.
- Mix it all and let it simmer for 2 minutes.
- Serve the juicy hot gravy with parathas and enjoy it to your heart’s content!
Do comment, if you try it. let me know how it turned out..