Tandoori Mushrooms

tandoori-mushroomsMushrooms are low in calories and are a valuable source of protein. The aroma of these velvety textured mushrooms is simply irresistible. Serve these Tandoori Mushrooms as starters to a main meal. They have a lovely Indian aroma, with all those special spices that go into making the marinade. Kasuri Methi adds a tasty touch to the inherent flavor of button mushrooms. If you’re not very fond of mushrooms, try using low fat paneer, or baby corn pieces instead. This marinade recipe is a nice twist to the traditional yogurt-based Tandoori marinade so famous in Indian cooking; but it is a simple variation that will stick with you, so go ahead, and explore!

[Recipe and photo courtesy of Tarla Dalal]

Tandoori Mushrooms

300 grams button mushrooms, cut into half
1/2 cup low fat milk
1/2 teaspoon cornflour
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon oil
salt to taste

To be ground into a paste
4 whole red chillies
4 large cloves garlic
1″ piece ginger
2 teaspoons coriander-cumin seed (dhania-jeera) powder

Wash the mushrooms thoroughly. Drain and keep aside.

Dissolve the cornflour in the milk and keep aside.

Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute.

Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.


  1. This is a Great informative post. Mushrooms have health benefits that is very helpful to us and mix it with the spices from our spice racks are also healthy for us.

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