Cooking for Luv: Vegetarian + Vegan Recipes
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Tikka Masala Mushrooms with Smashed Yogurt Potatoes

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.

Tikka Masala Mushrooms with Yogurt Smashed Potatoes
Serves 6
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Mushroom Masala Ingredients
  1. 6 garlic cloves, finely grated
  2. 4 teaspoons finely grated peeled ginger
  3. 4 teaspoons ground turmeric
  4. 2 teaspoons garam masala
  5. 2 teaspoons ground coriander
  6. 2 teaspoons ground cumin
  7. 1 1/2 cups + 1 ½ cup plain yogurt, divided
  8. 1 tablespoon kosher salt
  9. 3 pounds crimini/baby bella mushrooms, cleaned, trimmed, and halved through the stem.
  10. 3 tablespoons butter or ghee
  11. 1 small yellow onion, thinly sliced
  12. 1/4 cup tomato paste
  13. 6 cardamom pods, crushed
  14. 1/2 teaspoon crushed red pepper flakes
  15. 1 28-ounce can crushed fire-roasted tomatoes
  16. 3/4 cup chopped fresh cilantro plus sprigs for garnish
Smashed Potato Ingredients
  1. 1 pound Yukon Gold potatoes, skin on and quartered
  2. 1/2 cup plain Greek yogurt
  3. 1 tablespoon butter (optional)
  4. 1 teaspoon Kosher sea salt
Masala Mushrooms Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Broil until mushrooms start to blacken in spots, about 10 minutes.
  6. Back to the sauce: Add chopped cilantro, remaining yogurt, and leftover marinade mixture. Simmer, stirring occasionally, until sauce thickens again, 10 minutes.
  7. Transfer sauce to a blender and blend until very smooth. Add back to the pot and keep warm.
Smashed Potato Instructions
  1. While things are cooking for the masala- multi-task and make your potatoes.
  2. Add potatoes to a large pot of cold water, enough to cover the potatoes by 2 inches.
  3. 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.
  4. Drain water (do not rinse) and smash with a potato masher or fork, leaving it slightly chunky.
  5. While still hot, stir in butter and yogurt and stir to combine.
  6. Season with salt.
Putting it all together
  1. Right before serving, add mushrooms to sauce and simmer, stirring occasionally, about 10 minutes. Season with salt.
  2. Plate hot smashed potatoes, top with mushroom masala and garnish with chopped cilantro.
Adapted from Alison Roman
Adapted from Alison Roman
cooking for luv http://cookingforluv.com/
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