Portobello Mushroom Tikka Masala

How to Cook Portobello Mushroom Tikka Masala Recipe? Get the right information and easy steps from Woodberry Natural.


  • 4 large portobello mushroom caps
  • 1 cup plain yogurt (or dairy-free yogurt for a vegan option)
  • 2 tablespoons tikka masala paste
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 cup tomato puree
  • 1/2 cup coconut milk
  • Fresh cilantro leaves for garnish


  • Clean the portobello mushroom caps by gently wiping them with a damp cloth or paper towel. Remove the stems and slice them into bite-sized pieces.
  • In a bowl, whisk together yogurt, tikka masala paste, lemon juice, ground cumin, ground coriander, turmeric powder, paprika, garam masala, and salt to make the marinade.
  • Add the portobello mushroom slices to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes, or refrigerate for up to 4 hours for better flavor.
  • Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
  • Add minced garlic and grated ginger, and sauté for another minute until fragrant.
  • Add tomato puree and cook for a few minutes until the oil separates from the sauce.
  • Stir in coconut milk and simmer for 5 minutes. Adjust the consistency by adding water if needed.
  • In a separate pan, heat a little oil and cook the marinated portobello mushroom slices until they are tender and slightly charred.
  • Add the cooked portobello mushrooms to the tomato-coconut sauce and simmer for another 5 minutes.
  • Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

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