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Tandoori Achari Kumbh

Ideal for vegetarians – mushrooms marinated in pickle masala and cooked in the tandoor This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Yogurt, Button Mushrooms
Cuisine Indian
Course Main Course Vegetarian
Prep Time 1.30-2 hour
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg
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Ingredients list for Tandoori Achari Kumbh

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

Method

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

Nutrition Info

Calories 1777
Carbohydrates 120.3
Protein 56.7
Fat 117
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