Mushroom Tikka Masala
"Plump, tender whole mushrooms marinated in a thick Indian yogurt tikka and simmered in a vibrant and zesty tomato and cashew sauce..."
INGREDIENTS
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4 tablespoons thick yogurt or coconut milk
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2 teaspoons fresh lemon juice
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1 tablespoon chickpea flour (besan)
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1/2 teaspoon turmeric
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1/2 teaspoon garam masala
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1/2 teaspoon chat masala
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1/2 teaspoon Kashmiri chili powder
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1/2 teaspoon cumin seeds
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1 clove garlic, minced or crushed
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1/2-inch piece ginger, minced or grated
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1/2 teaspoon sea salt or rock salt, or to taste
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1 lb (450 g) small button mushrooms, cleaned
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3 tablespoons oil
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1 teaspoon cumin seeds
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1 teaspoon coriander seeds
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1/2 teaspoon brown mustard seeds
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1/2 teaspoon fenugreek seeds
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1/2 teaspoon black peppercorns
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1/2 teaspoon turmeric
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1/2 teaspoon Kashmiri chili powder
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1/2 teaspoon paprika
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1/2 teaspoon garam masala
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1/8 teaspoon ground nutmeg
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2 tablespoons oil
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1 small red onion, finely chopped
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1 clove garlic, minced or crushed
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1-inch piece ginger, minced or grated
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1 to 2 red or green chilies, seeded and finely chopped
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1/4 cup raw cashews, soaked in hot water for 30 to 60 minutes and drained
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3 large tomatoes, chopped
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1 medium red bell pepper, seeded and chopped
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1 1/2 teaspoons coconut or brown sugar
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2 teaspoons dried fenugreek leaves (methi)
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1 teaspoon sea salt, or to taste
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2 tablespoons fresh chopped cilantro for garnish (optional)
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