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Yields: 4 servings
Prep time: 15 min
Cook time: 1 hr
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Ingredients
• 1½ cups plain yogurt
• 6 cloves garlic (minced)
• 1½ tablespoons ginger (minced or grated)
• 1 tablespoon lemon juice
• 4 teaspoons garam masala
• 1½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ cup tomato paste
• 1 can whole peeled tomatoes (28 oz.)
• ½ cup heavy cream
• 2 pounds white mushrooms
(stems removed and sliced - cremini is best)
• 3 tablespoons of butter
• 1 yellow onion (finely chopped)
• 2 serrano peppers (finely chopped)
• Cilantro and 3 cups cooked basmati
rice* for serving
*1 cup uncooked rice
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TOOLS NEEDED: (CLICK TO PURCHASE)
ID21 STEEL CHEF'S
PAN (5 QT.) |
ID21 STEEL
STOCKPOT
(6 QT.)
|
STAINLESS
STEEL
SOLID SPOON |
 |
 |
 |
INDUCTION 21 TRI-PLY
NONSTICK GRIDDLE |
 |
1. Mix the yogurt, 3 cloves minced garlic, 1 tablespoon minced ginger, lemon juice, 2 teaspoons garam marsala, ½ teaspoon turmeric, salt, and pepper. Once mixed well, add the mushrooms and allow to marinate for 15 minutes at room temperature.
2. Melt butter in Chef's Pan on medium-high. Add in the onion and serrano pepper and cook for 5 minutes. Then add the remaining garlic, ginger, garam masala, cumin, turmeric, and coriander. Cook for 3 minutes and then add tomato paste.
3.Add in whole tomatoes with their juices. Use the spoon to break these up. Reduce heat to low and simmer covered for 30 minutes. Also, cook your rice in the 6 Qt. Casserole in this step and step aside.
4. Place marinated mushrooms in a single layer on griddle and broil in oven for 10 minutes on low setting on lower rack. Add the mushrooms to the sauce along with cream. Allow to simmer for an additional 10 minutes.
5. Serve over rice and garnish with cilantro.
Enjoy!
Mushroom Tikka Masala
|
Yields: 4 servings
Prep time: 15 min
Cook time: 1 hr
|
Ingredients
• 1½ cups plain yogurt
• 6 cloves garlic (minced)
• 1½ tablespoons ginger (minced or grated)
• 1 tablespoon lemon juice
• 4 teaspoons garam masala
• 1½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ cup tomato paste
• 1 can whole peeled tomatoes (28 oz.)
• ½ cup heavy cream
• 2 pounds white mushrooms
(stems removed and sliced - cremini is best)
• 3 tablespoons of butter
• 1 yellow onion (finely chopped)
• 2 serrano peppers (finely chopped)
• Cilantro and 3 cups cooked basmati
rice* for serving
*1 cup uncooked rice
|
TOOLS NEEDED: (CLICK TO PURCHASE)
ID21 STEEL CHEF'S
PAN (5 QT.) |
ID21 STEEL
STOCKPOT
(6 QT.)
|
STAINLESS
STEEL
SOLID SPOON |
|
|
|
INDUCTION 21 TRI-PLY
NONSTICK GRIDDLE |
|
1. Mix the yogurt, 3 cloves minced garlic, 1 tablespoon minced ginger, lemon juice, 2 teaspoons garam marsala, ½ teaspoon turmeric, salt, and pepper. Once mixed well, add the mushrooms and allow to marinate for 15 minutes at room temperature.
2. Melt butter in Chef's Pan on medium-high. Add in the onion and serrano pepper and cook for 5 minutes. Then add the remaining garlic, ginger, garam masala, cumin, turmeric, and coriander. Cook for 3 minutes and then add tomato paste.
3.Add in whole tomatoes with their juices. Use the spoon to break these up. Reduce heat to low and simmer covered for 30 minutes. Also, cook your rice in the 6 Qt. Casserole in this step and step aside.
4. Place marinated mushrooms in a single layer on griddle and broil in oven for 10 minutes on low setting on lower rack. Add the mushrooms to the sauce along with cream. Allow to simmer for an additional 10 minutes.
5. Serve over rice and garnish with cilantro.
Enjoy!
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