13 Oct Tikka Masala Mushrooms with Smashed Yogurt Potatoes
Paneer Masala is one of my favorite Indian dishes, but I’ve been looking to make a meatier/healthier version since I eat it so damn often. And let’s face it, really whatever the protein/veg/cheese is in the masala is truly just a vehicle for drinking up the insanely delicious sauce (and it’s always good to have more veggies in your life).
I created this vegetarian/cheese free recipe using the traditional method for tenderizing and marinating chicken in Indian cooking, only instead of chicken I swapped in shrooms. The result is a hearty meaty texture on the mushrooms with intense flavor all the way through, and a quick finish in the sauce bath brings it all to a very happy place. And though it may sound a bit strange, I love my Indian dishes served over chunky smashed potatoes instead of rice for a heartier meal, so I included a super simple recipe that marries perfectly with the saucy shrooms.
I’ve made this both vegan and vegetarian, and the vegan version is just as good- just swap in earth balance and coconut yogurt instead of the dairy versions listed.
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 4 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 cups + 1 ½ cup plain yogurt, divided
- 1 tablespoon kosher salt
- 3 pounds crimini/baby bella mushrooms, cleaned, trimmed, and halved through the stem.
- 3 tablespoons butter or ghee
- 1 small yellow onion, thinly sliced
- 1/4 cup tomato paste
- 6 cardamom pods, crushed
- 1/2 teaspoon crushed red pepper flakes
- 1 28-ounce can crushed fire-roasted tomatoes
- 3/4 cup chopped fresh cilantro plus sprigs for garnish
- 1 pound Yukon Gold potatoes, skin on and quartered
- 1/2 cup plain Greek yogurt
- 1 tablespoon butter (optional)
- 1 teaspoon Kosher sea salt
- Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk 1 ½ cups of the yogurt, salt, and half of spice mixture in a medium bowl; add mushrooms and toss to coat. Cover and chill for at least 30 minutes. Set aside remaining spice mixture.
- Heat butter in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chili flakes and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
- Add tomatoes to the pot. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
- Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange mushrooms on rack in a single layer and reserve leftover marinade.
- Broil until mushrooms start to blacken in spots, about 10 minutes.
- Back to the sauce: Add chopped cilantro, remaining yogurt, and leftover marinade mixture. Simmer, stirring occasionally, until sauce thickens again, 10 minutes.
- Transfer sauce to a blender and blend until very smooth. Add back to the pot and keep warm.
- While things are cooking for the masala- multi-task and make your potatoes.
- Add potatoes to a large pot of cold water, enough to cover the potatoes by 2 inches.
- Bring water to a boil over high heat and cook until potatoes are tender about 20 minutes (varies on size of potato and variety) and are easily pierced by a fork.
- Drain water (do not rinse) and smash with a potato masher or fork, leaving it slightly chunky.
- While still hot, stir in butter and yogurt and stir to combine.
- Season with salt.
- Right before serving, add mushrooms to sauce and simmer, stirring occasionally, about 10 minutes. Season with salt.
- Plate hot smashed potatoes, top with mushroom masala and garnish with chopped cilantro.