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Tandoori Mushrooms

Tandoori Mushrooms
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Now, here's a healthy dish you are going to fall head-over-heels in love with! Mushrooms are low in calories and a valuable source of protein and folic acid. Folic acid protects the heart from the harmful action of an amino acid called homocysteine, and is essential for the formation of new red blood cells. If you're not very fond of mushrooms, try using low-fat paneer or baby corn pieces instead.
  • 300 gms mushrooms (khumbh), cut into halves
  • ½ tsp cornflour
  • ½ cup low fat milk
  • ½ tsp dried fenugreek leaves (kasuri methi)
  • ¼ cup low fat curds (dahi), beaten
  • salt to taste
  • To be ground into a smooth paste
  • 4 whole dry Kashmiri red chillies
  • 4 large sized cloves of garlic (lehsun)
  • 25 mm (1") piece of ginger (adrak)
  • 2 tsp coriander-cumin seeds (dhania-jeera) powder
  • salt to taste
  1. Wash the mushrooms thoroughly. Drain and keep aside.
  2. Dissolve the cornflour in the milk and keep aside.
  3. Heat a non-stick pan on a medium flame and when hot, add the prepared paste and dried fenugreek leaves and cook while stirring continuously for 1 minute. Sprinkle little water if the mixture becomes too dry.
  4. Add the mushrooms, cornflour-milk mixture, curds and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.
  5. Serve hot.
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