Potato and Mushroom Tikka Masala
I've mentioned before that curry is my go-to meal. When I don't know what to cook I always end up making a curry dish. And in general, Indian food is what I cook the most - it's just so easy to pack a lot of flavor in a relatively simple dish.
I've never really made Tikka Masala so I decided to wing it based off of what I've tasted in restaurants. I wasn't sure which spices & flavors would go together - but a friend of mine taught me a great cooking tip - just smell the spices & ingredients - if they smell good together they'll taste great when combined as well.
Potato & Mushroom Tikka Masala
6 small potatoes
2 packages of white mushrooms (remove stems)
4 cloves of garlic
1 yellow onion
2-3 tbs tomato paste (or a fresh tomato or two, finely chopped)
1/2 can of coconut milk (or you can use a full can if you like more sauce)
2 tbs Tikka Masala spice
1 tbs Garam Masala spice
Salt & Pepper
1 cup dry brown rice (makes 2 cooked)
Olive oil
Preheat your oven to 400F. Wash your potatoes and mushrooms. Cut each mushroom in half and throw in a large bowl. Cut your potatoes into .5" cubes - add to the bowl with the mushrooms. Toss with 2 tbs of olive oil and 2 tbs of tikka masala. Roast in the oven for 35 - 45 minutes. Toss half-way through so all potatoes cook evenly. Meanwhile, cook your brown rice.
Finely chop an onion in a food processor (almost puree). In a large pot heat a little olive oil. Add the onion and cook for a couple minutes. Finely chop your garlic and add that as well. After the garlic has cooked for a minute add your garam masala - let this cook until the fragrance is released. Then add your tomato paste and mix it all together. Add your roasted potatoes and mushrooms - top off with the coconut milk. Let it all simmer for about 5 minutes. Serve over brown rice.
Serves 4-6.
Call me a glutton but your portion sizes always look tiny!
I'm always impressed by how "exotic" your meals are. You really branch out outside of the "typical" American meals, and that's refreshing! Thanks for sharing!
Anonymous - My portions for a meal like this would be about enough to fill my hands cupped together to make a bowl. If I'm still hungry I'll go back for seconds, but that's usually not the case.
Alexandra Rae - I was just thinking last night about how I hardly cook typical American meals. But then I couldn't figure out what a typical American meal would even be. But I'm definitely a huge fan of Indian dishes. Once I figured out that spices could do all the work for me my meals became much easier and flavorful!
YUM! last night tyler and i made tikka masala and we paired it with cauliflower in curry cream sauce, it was freaking delicious. go at it! http://www.foodnetwork.com/recipes/sunny-anderson/cauliflower-in-curry-cream-sauce-recipe/index.html
My hubs and I are about the jump into the vegetarian boat. This is going in my to-make folder. YUM!
www.rsevangelista.com
Yum, yum, yum. I love Indian food, but I've found it a little intimidating to make myself. Your recipe looks totally manageable. Thanks, Kathleen!
Raenovate - Thank you for the link! I love me some cauliflower - I'll check it out.
Susanne - Best to you two on your vegetarian adventure! Please feel free to holler at me if you have any questions or need advice about going veggie.
Kathryn - Indian is SUPER easy! It's all about the spices. I got my tikka & garam masala pre-mixed by the folks at Native Roots in Norman. They'll help you out if you have any questions.
okay - i'm determined to start cooking more indian food...i AM in INDIA after all lol with the spices and such readily available. yup, that's it. you've inspired me. it' might be 42+ daily but i'm going to try and suffer the heat and stand in my teeny tiny kitchen at least once a week to make an indian dish!
You've inspired me to try my go at a Tikka Masala and thus making my husband a extremely happy man. :) I'm so happy you share your food - it's always so simple (looking) and yet tasty complex flavor combinations.
Now...to get those spices in my possession.
Made this tonight. Excellent with cauliflower. Thanks!
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