📝 About This Recipe
Experience the rustic charm of North Indian streets with these succulent, spice-crusted mushrooms. Each button mushroom is deeply marinated in a velvety hung curd base infused with mustard oil and aromatic spices, then charred to perfection to mimic the intense heat of a traditional clay oven. This dish offers a remarkable contrast between the juicy, earthy interior of the mushroom and the smoky, zesty exterior, making it an unforgettable vegetarian appetizer.
🥗 Ingredients
Main Ingredients
- 500 grams Button Mushrooms (cleaned, patted dry, and stems trimmed)
- 2 medium Bell Peppers (cut into 1-inch squares for skewering)
- 1 large Red Onion (cut into thick petals)
The Tandoori Marinade
- 1/2 cup Hung Curd (Greek Yogurt) (must be thick to coat the mushrooms)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 2 tablespoons Mustard Oil (essential for authentic smoky pungency)
- 1.5 teaspoons Kashmiri Red Chili Powder (gives deep red color without excessive heat)
- 1 teaspoon Garam Masala (high quality or homemade)
- 2 tablespoons Roasted Gram Flour (Besan) (acts as a binding agent)
- 1 tablespoon Kasuri Methi (Dried Fenugreek) (crushed between palms)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Salt (Kala Namak) (for that signature sulfurous tang)
For Garnish & Finishing
- 1 teaspoon Chaat Masala (for sprinkling over the finished dish)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Melted Butter (for basting during grilling)
👨🍳 Instructions
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1
Begin by cleaning the mushrooms with a damp kitchen towel. Avoid soaking them in water as mushrooms are porous and will become soggy.
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2
In a large mixing bowl, whisk the hung curd until smooth. Ensure there is no excess whey, as a watery marinade won't stick to the mushrooms.
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3
In a small pan, heat the mustard oil until it reaches its smoking point, then let it cool slightly. Whisk the Kashmiri chili powder into the warm oil to bloom the color and flavor, then add this to the yogurt.
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4
Add the ginger-garlic paste, roasted gram flour, garam masala, crushed kasuri methi, lemon juice, and black salt to the yogurt mixture. Mix thoroughly into a thick, vibrant paste.
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5
Toss the cleaned mushrooms, bell peppers, and onion petals into the marinade. Use your hands to gently coat every piece, ensuring the undersides of the mushroom caps are filled with marinade.
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6
Cover the bowl and refrigerate for at least 1 hour. This allows the spices to penetrate the earthy mushrooms.
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7
Preheat your oven to 220°C (425°F) or prepare a charcoal grill. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
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8
Thread the mushrooms onto the skewers, alternating them with the bell peppers and onions. Do not crowd them; leave a tiny gap for the heat to circulate.
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9
Place the skewers on a baking rack over a tray (to catch drips) and bake for 12-15 minutes. The mushrooms should look tender but not shriveled.
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10
Halfway through the cooking time, remove the skewers and generously brush them with melted butter. This creates that authentic 'tandoori' glisten.
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11
For the final 2 minutes, turn on the broiler/grill setting of your oven to get those iconic charred black spots on the edges of the vegetables.
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12
Carefully slide the mushrooms and vegetables off the skewers onto a serving platter while still piping hot.
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13
Immediately sprinkle with chaat masala and fresh cilantro. The residual heat will wake up the aroma of the spices.
💡 Chef's Tips
Always use thick hung curd or Greek yogurt; if the marinade is too thin, it will slide off the mushrooms during cooking. Roasting the gram flour (besan) in a dry pan until it smells nutty is a crucial step for the best flavor and binding. If you don't have a tandoor, use the 'dhungar' method: place a red-hot piece of charcoal in a small bowl inside the marinade container, drizzle a drop of oil on it, and seal the lid for 3 minutes to infuse a smoky aroma. Ensure the mushrooms are completely dry before marinating, or they will release too much water in the oven. Don't overcook the mushrooms; they should remain juicy and plump, not rubbery and small.
🍽️ Serving Suggestions
Serve with a side of zesty Mint-Coriander Chutney and thinly sliced lachha onions (onion rings soaked in ice water and lemon juice). Pair with a chilled glass of salty Lassi or a crisp Indian Lager to balance the spices. These make an excellent filling for a Tandoori Mushroom Wrap—just roll them in a warm paratha with extra chutney. Serve alongside a fresh kachumber salad (diced cucumber, tomato, and onion) for a refreshing crunch. Accompany with a wedge of lemon to squeeze over just before eating for a final pop of acidity.