Sanjeev Kapoor

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Tandoori Achari Kumbh  Recipe

Ideal for vegetarians – mushrooms marinated in pickle masala and cooked in the tandoor

This is an exclusive website recipe.

Preparation Time : 1.30-2 hour

Cooking time : 26-30 minutes

Servings : 4

Tandoori Achari Kumbh

Main Ingredients

Button mushrooms, Mango pickle





Level Of Cooking



  • Button mushrooms
    16 large
  • Mango pickle
    5-6 tablespoons
  • Yogurt
    2 cups
  • Gram flour (besan)
    1 1/2 cups
  • Ginger-garlic paste
    1 teaspoon
  • Mustard powder
    1/2 teaspoon
  • Onion seeds (kalonji)
    1 teaspoon
  • Mustard oil
    5 tablespoons
  • Turmeric powder
    1/2 teaspoon
  • Garam masala powder
    1 teaspoon
  • Red chilli paste
    1 teaspoon
  • Salt
    to taste


Step 1

Hang yogurt in a muslin cloth, preferably in a refrigerator, till all the whey is separated. You can use this whey in some other dish.

Step 2

Wash mushrooms. Boil four cups of water and dip mushrooms in the boiling water for thirty seconds. Drain immediately. Take mango pickle in a bowl and remove pieces so that only the pickle masala can be used.

Step 3

Roast besan on low heat till fragrant. Let cool. Mix together the hung yogurt, pickle masala, ginger-garlic paste, roasted besan, mustard powder, kalonji, mustard oil, turmeric powder, garam masala powder, red chilli paste and salt to taste.

Step 4

Marinate blanched mushrooms in it for an hour. Skewer mushrooms one by one and apply remaining marinade on them. Roast in a tandoor for six to eight minutes.

Step 5

Alternatively, place mushrooms in the preheated oven and cook for six to eight minutes at 180ºC. Serve with a chutney of your choice.

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