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Tandoori Mushroom
Tandoori Mushroom is a delicious and flavorful appetizer where succulent mushrooms are marinated in a spiced yogurt mixture and then grilled or baked to perfection. Ingredients: Mushroom, Ginger garlic paste, Red chilli powder, Cooking oil, Salt, Kasuri methi, Turmeric powder, Besan, Garam masala, Thick curd
60min
Cook Time
4
Servings
Recipe
110 kCal
Recipe
1
Clean and wash 250 grams of button mushrooms. Pat them dry and keep aside.
2
In a mixing bowl, add 200 grams of thick curd, 1 teaspoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon kasuri methi, 1 tablespoon gram flour (besan), salt to taste, and 1 tablespoon of oil. Mix well to form a smooth marinade.
3
Add the mushrooms to the marinade and mix gently, ensuring that the mushrooms are well coated. Cover and refrigerate for at least 30 minutes to 1 hour.
4
Preheat your oven to 200°C or preheat a grill pan on medium heat.
5
Thread the marinated mushrooms onto skewers, leaving some space between each mushroom.
6
If using an oven, place the skewers on a baking tray lined with aluminum foil and bake for 15-20 minutes, turning the skewers halfway through the cooking time. If using a grill pan, cook the mushrooms for 3-4 minutes on each side until they are cooked through and have a slightly charred appearance.
7
Once cooked, remove the mushrooms from the skewers and serve hot with mint chutney and lemon wedges.
Nutrition
110
kCal
4 g
Protein
4 g
Fat
12 g
Carbs
250 g of Mushroom
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1 tsp of Ginger Garlic Paste
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1 tsp of Red Chilli Powder
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1 tbsp of Cooking Oil
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Salt to taste
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1 tsp of Kasuri Methi
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½ tsp of Turmeric Powder
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1 tbsp of Besan
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1 tsp of Garam Masala
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200 g of Thick Curd
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