Mushroom Tikka Masala

Hey ...Guys.. I'm here again with another Mushroom dish..Mushroom Tikka Masala. I tried this dish few days back as my mother in-law was here and she likes mushroom. 

RECIPE:

Cooking Time: 30-40 mins
Preparation Time: 20-25 mins


Ingredients:

For Tikka:

• Paneer: 12-15 cubes
• Onion:1 medium (cubed)
• Capsicum: 1 medium (deseeded & cubed)
• Tomato:1 (cut into squares)
• Hung Curd: 4-5 tbsp
• Ajwain/carom seed: 1/tsp
• Chilli pwd:1 tsp
• Turmeric pwd:a pinch
• Garam masala pwd: 1/2 tsp
• Chat Masala powder: 1/2 tsp
• Lemon juice: 1 tsp
• Ginger garlic paste: 1/2 tbsp
• Salt to taste
• Oil: 1/2 tsp( mustard oil is preferred)
• butter/oil: 1/2 tbsp( for brushing)

For Gravy:

• Onion: 1 large 
• Tomatoes: 2 medium 
• Cumin seeds: 1/4 tsp 
• Coriander pwd: 1/2 tsp
• Turmeric pwd: 1/4 tsp 
• Cumin pwd: 1/2 tsp
• Garam masala: 1/2 tsp
• Red chilli pwd: 1/2 tsp 
• Ginger-garlic paste: 1/2 tbsp  
• Salt to taste
• Coriander leaves for garnish
• Oil for cooking

Method:

For the Tikka

• Mix the hung curd, ajwain, chilli pwd, turmeric pwd, garam masala pwd, chat masala pwd, ginger-garlic paste,  lemon juice, salt and oil.

• Now add the mushroom, onion, capsicum and tomato and mix well so that every pieces get marinated properly, keep refrigerated at least for 1 hour.
• Take skewer and arrange the mushroom,capsicum, tomato and onion in skewers alternatively as shown in pic.Brush with butter/oil on top.
• Cook tikka on non stick griddle on medium heat. Cook evenly on all side,
• Ensure that it does not burn. Once done remove from heat and keep aside.

For the gravy:

• Heat  1-2 tsp oil in kadai/ pan and add chopped onion, saute for 2-4 min then add chopped tomato and saute for 2-4 min.
• Cool down onion tomato mixture and then grind it. keep aside.

• Heat 2-3 tsp oil in kadai/ pan and cumin seed, once they start spluttering  add ginger garlic past and chopped green chilli,  cook for few sec  then add onion juliennes. Cook till onion turn light brown in color.

• Add the onion-tomato paste, salt and all dry masala pwd and cook for 4-5 mins or till oil starts separating.

• Add the tikka pieces, garam masala pwd, coriander leaves  and and mix well. 
• Add little water for the gravy and cook for 3-4 mins.

Note:

• For hung curd just hang 1/3 cup of curd in muslin cloth for an hour.
• If using the bamboo skewers then dip it in water for an hour to prevent it from burning
• If you don't have/use mustard oil then can use any oil of your choice.
• Can add cream to gravy to make it more rich.