Tandoori Mushrooms

 

Preparation Time: 10 minutes.

Cooking Time: 10 minutes.

Serves : 4.

 

Mushrooms are low in calories and are a valuable source or protein. The aroma of these velvety textured mushrooms is simply irresistible. Serve these tandoori mushrooms as starters to a main meal.

If you’re not very fond of mushrooms, try using low fat paneer, or baby corn pieces instead.

 

 

Ingredients

300 grams mushrooms, cut into half

½ cup low fat milk,

½ teaspoon cornflour

½ teaspoon kasuri methi (dried fenugreek leaves)

1 tablespoon oil

salt to taste

 

To be ground into a paste

4 whole red chillies

4 large cloves garlic

25 mm. (1”) piece ginger

2 teaspoons coriander-cumin seed (dhania-jeera) power

 

Directions

1. Wash the mushrooms thoroughly. Drain and keep aside.
2. Dissolve the cornflour in the milk and keep aside.
3. Heat the oil in a non-stick pan, add the prepaid chilli-garlic paste and kasuri meethi and sauté for 1 minute.
4. Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.  

 

 

Serve hot.