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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms ( बटन मशरूम ) , Mango pickle ( आम का आचार )

Cuisine : Fusion

Course : Main Course_Veg

Tandoori Achari Kumbh

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

For more recipes related to Tandoori Achari Kumbh checkout Khumb Baby Corn Hara Pyaaz , Khumbh Hara Dhania , Mushroom with Suva and Garlic , Mirchi Mushroom . You can also find more Main Course_Veg recipes like Pumpkin More Kozhambu, Lal Maath Aur Chavli Ki Sabzi, Palak Soyawadi, Mirchi ka Salan. Or try out these recipes from Fusion Cuisine like Guava Chutney, Egg Hoppers, Blueberry Sandwich Katli, Jalapeno Poppers.

Tandoori Achari Kumbh Recipe Card

Tandoori Achari Kumbh

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Tandoori Achari Kumbh

  • 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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