Tandoori mushrooms are a juicy and smoky vegetarian starter. Large button mushrooms are coated in a thick, spiced yogurt marinade and grilled until golden. They have a meaty texture that makes them feel very special and satisfying. This dish is perfect for a romantic home-cooked dinner or a healthy evening snack.
Mushrooms are a wonderful choice for a special vegetarian meal. They have an earthy flavour that pairs perfectly with bold Indian spices. This Tandoori mushroom dish is inspired by the classic flavours of North Indian clay ovens. Because mushrooms are naturally porous, they soak up the marinade very well. This ensures that every bite is bursting with flavour.
The dish relies on a rich marinade made from hung curd and a blend of aromatic spices. Kashmiri red chilli provides a vibrant colour, while garam masala adds warmth. A little bit of roasted gram flour is used to keep the coating thick and steady. When these mushrooms hit the high heat of an oven, they release their natural juices while the outside becomes slightly crisp. This creates a beautiful contrast in texture.
Preparing this dish at home is a great way to show effort for a partner who loves vegetarian food. It looks impressive on the plate and smells like a professional restaurant kitchen. It is a lighter alternative to heav
Read MoreClean the mushrooms carefully. Use a damp cloth to wipe away any dirt. Do not soak them in water or they will become too soggy. Trim the very end of the stems.
Take a mixing bowl. Put the thick hung curd inside. Add the ginger-garlic paste, red chilli powder, turmeric, and garam masala.
Add the salt, lemon juice, and crushed kasuri methi. Stir in the roasted gram flour. Mix everything until the marinade is smooth and very thick.
Add the whole mushrooms to the bowl. Toss them gently to coat them completely in the spice mix.
Cover the bowl. Let the mushrooms marinate for at least 30 minutes in the fridge. This helps the spices stick to the smooth surface of the mushrooms.
Preheat your oven to 220°C. Use the grill or toast setting. Let it heat up for 10 minutes.
Slide the mushrooms onto skewers. You can place a small piece of onion between each mushroom to keep them steady.
Place the skewers on the wire rack. Put a tray at the bottom to catch any moisture that drips during cooking.
Grill for 10 to 12 minutes. Turn the skewers halfway through. The mushrooms should look slightly shrunken and the edges should be dark.
Take the skewers out. Brush a little butter or oil over the mushrooms while they are hot. Sprinkle with chaat masala and serve with onion rings.
Mushrooms naturally contain water. High heat is important to evaporate the moisture quickly. Also, avoid washing them under a tap.
Button mushrooms are best for this recipe, but cremini or large portobello chunks also work well.
You can add a little bit of finely chopped green chillies or more garam masala to the marinade.
Yes, you can make the marinade a day before. Only add the mushrooms 30 minutes before you plan to grill.
This dish tastes best with mint-coriander chutney and a fresh laccha onion salad.
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