Oh My God! Tandoori Mushroom, You Superstar!
Namaste, and a big adaab to all my lovely readers! Chef Curry Do-Pyaza here, back in your kitchens and ready to spice things up! Today, we’re diving headfirst into a dish that’s as versatile as a Bollywood actor: Tandoori Mushroom!
This isn’t just food; it’s an experience, a flavour bomb, a celebration on a plate!
When Do We Feast on These Fungi Fantasies?
Tandoori Mushroom is a superstar during Diwali, Holi, and Navratri. It’s a vegetarian delight that graces many tables during festive gatherings and family celebrations. You’ll find it sizzling at weddings, parties, and even those cozy monsoon evenings when you crave something warm and flavourful. It’s a dish that brings people together, bridging generations with its smoky, spicy goodness.
A Little History Lesson (Don’t Worry, It’s Short!)
Tandoori cooking, with its roots in the fiery clay ovens of the Mughal era, has always been about smoky, charred perfection. While the Tandoor was traditionally used for meats, creative cooks started experimenting with vegetables, and voila! Tandoori Mushroom was born. It quickly became a vegetarian favorite, proving that you don’t need meat to have a party in your mouth.
Get Ready to Cook!
Preparation Time: 20 minutes (plus 30 minutes for marination)
Cooking Time: 15-20 minutes
What You Need (The Ingredients List):
- 250g Button Mushrooms (choose the plump, firm ones!)
- 1 cup Dahi (Yogurt) – thick and creamy is the key!
- 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste) – freshly made is best!
- 1 tsp Lal Mirch Powder (Red Chili Powder) – for that fiery kick!
- 1/2 tsp Haldi Powder (Turmeric Powder) – for a golden glow!
- 1 tsp Dhaniya Powder (Coriander Powder) – for earthy aroma!
- 1/2 tsp Garam Masala – the secret ingredient!
- 1/2 tsp Amchur Powder (Dry Mango Powder) – for a tangy twist!
- 1 tbsp Besan (Gram Flour) – to bind everything together!
- 2 tbsp Sarson ka Tel (Mustard Oil) – for a pungent flavour (you can substitute with vegetable oil)
- Salt to taste (remember, a little goes a long way!)
- 1 tbsp Lemon Juice – for that final zing!
- Fresh Dhaniya (Cilantro) for garnish – finely chopped
Let’s Get Cooking (The Step-by-Step Guide):
- Wash and Prep: Gently wash the mushrooms and pat them dry. If they are large, cut them in half.
- The First Marination: In a bowl, mix the mushrooms with ginger-garlic paste, salt, and lemon juice. Let it sit for 10 minutes. This helps the mushrooms absorb the flavours.
- The Second Marination (The Magic Potion!): In another bowl, whisk together the yogurt, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, besan, and mustard oil. Make sure there are no lumps!
- Combine and Marinate: Add the marinated mushrooms to the yogurt mixture and coat them well. Cover the bowl and refrigerate for at least 30 minutes, or even better, for a couple of hours. The longer it marinates, the more flavourful it becomes!
- Cooking Time! Now, you have options:
- Oven: Preheat your oven to 200°C (400°F). Arrange the mushrooms on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until they are nicely browned and slightly charred.
- Gas Stove (Tawa): Heat a flat pan or tawa over medium heat. Add a little oil. Arrange the marinated mushrooms on the tawa and cook, turning occasionally, until they are cooked through and slightly charred. This might take 15-20 minutes.
- Air Fryer: Preheat your air fryer to 180°C (350°F). Arrange the mushrooms in a single layer in the air fryer basket. Cook for 10-12 minutes, shaking the basket halfway through, until they are golden brown and cooked through.
- Grill: Thread the marinated mushrooms onto skewers. Grill over medium heat, turning frequently, until they are cooked through and slightly charred.
- Garnish and Serve: Sprinkle with fresh cilantro and serve hot!
Tips for Tandoori Triumph:
- Thick Yogurt is Key: Make sure your yogurt is thick. If it’s watery, strain it through a cheesecloth for a couple of hours.
- Don’t Overcrowd: When cooking on the tawa or in the air fryer, don’t overcrowd the pan. Cook in batches to ensure even cooking.
- Smoky Flavour Boost: For an extra smoky flavour, you can give the cooked mushrooms a dhungar (smoking) treatment. Place a small steel bowl with a piece of burning charcoal in the center of the cooked mushrooms. Drizzle a teaspoon of oil over the charcoal, and immediately cover the bowl with a lid. Let it sit for 2-3 minutes. This infuses the mushrooms with a delicious smoky aroma.
Other Ways to Cook This Delight:
- Pressure Cooker: Not recommended as mushrooms can become mushy.
- Microwave: Not recommended as it doesn’t give the desired charred effect.
- Slow Cooker/Crockpot: Not suitable for this recipe.
Nutritional Information (Approximate, per serving):
- Calories: 150-200
- Protein: 8-10g
- Fat: 8-12g
- Carbohydrates: 10-15g
Serving Suggestions:
- Serve as a starter with mint chutney or raita.
- Wrap it in a roti or naan for a quick and easy snack.
- Add it to your salads for a protein-packed boost.
- Serve it alongside dal and rice for a complete and satisfying meal.
Your Turn!
Now, my friends, it’s your turn to create some magic in your kitchens! Try this Tandoori Mushroom recipe and share it with your loved ones. I promise, they’ll be asking for more!
Happy Cooking!
Chef Curry Do-Pyaza, signing off!