This beautiful and simple dish takes you to another place. The more I understand Indian cooking the more I swing to vegetarian dishes. Yes, before the cooking police jump on the band wagon and tell me a tikka masala is not a traditional Indian dish….calm down. It’s a beautiful dish using simple ingredients which are taken to another level. I even used the left over sauce to flavour salmon fillets the following day ! Always trying not to waste food 👍🏻.

Below is the salmon tikka……

This recipe is taken from the ‘meat free Mowgli’ cookbook by Nisha Katona. I received this book for my 50th birthday, takes my cookbook collection to 138 books! I do love everything Mowgli stands for and every trip to their restaurants has been educational and amazing.

Ingredients-

4 tbsp vegetable oil

1 large white onion, thinly sliced

2.5cm/ 1 in piece of fresh ginger, peeled

and finely chopped or grated – I used garlic and ginger paste.

2 garlic cloves, finely chopped or grated

2 tsp ground cumin

1 tsp ground coriander

¼ tsp ground cardamom

¼ tsp ground cinnamon

¼ tsp ground fenugreek

½ tsp ground turmeric

¼ tsp chilli powder

1 tbsp tandoori masala

1 tbsp tomato purée/paste

1 x 200g/7oz can of chopped tomatoes

3 tbsp Greek yogurt

1½ tsp salt

1 tsp sugar

100ml/3½f oz/scant ½ cup water, plus 3 tbsp

250g/9oz mixed mushrooms, chopped or torn into large bite-size pieces

Method –

Heat 2 tbsp of the oil in a heavy based pan. Once hot add the diced onions and fry for 6-8 minutes until the onions are cooked.

Add the chopped ginger & garlic ( I used paste) and cook for another minute.

After a minute add your ground spices……

Followed by the tomato purée giving it a good stir…….

Then add your chopped tomatoes………

Then the sugar & salt……..

Then the yogurt plus 3 tbsp of the water giving it a stir then letting it simmer for 5 minutes.

In a separate pan add the remaining, once hot add the mushrooms and colour them for a few minutes.

Once they have taken on a lovely colour add them to your sauce…….plus the remaining water.

Stir the mushrooms, bring the dish to a simmer then cook for a further 5 minutes.

I served the finished dish with lemon rice. Peel a lemon and finely dice the lemon rind adding it the water and rice at the start of cooking. The rind will naturally flavour the water and rice as it cooks.

I would highly recommend this dish to anyone due to the amazing flavours and speedy nature of cooking. Anyone on the go, this is a perfect dish for you!!

Thank you for reading my post if you have.