How to make Tandoori Achari Kumbh - Ideal for vegetarians – mushrooms marinated in pickle masala and cooked in the tandoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Button Mushrooms (बटन मशरूम)

Cuisine : Indian

Course : Main Course Vegetarian

Tandoori Achari Kumbh

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Tandoori Achari Kumbh checkout Dahi Bhindi , Dahi Bhindi , Dahi Wali Arbi , Dahi Parwal . You can also find more Main Course Vegetarian recipes like Baghare Baingan, Tilwale Palak Aloo, Singapore Sweet Garlic Vegetables, Middle Eastern Vegetable Stew.

Tandoori Achari Kumbh Recipe Card

Tandoori Achari Kumbh
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Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Tandoori Achari Kumbh Recipe

  • Yogurt 16 large

  • Button Mushrooms 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

Method

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.