Tandoori Achari Khumb
Equipment
- Pan
- Bowl
- Grill
- Metal skewers
Ingredients
- 32 Mushrooms large fresh, stems removed
- 250 ml Natural (plain) yoghurt (1 cup) hung yoghurt
- 100 g Achari paste
- 5 teaspoons Ginger paste
- 5 teaspoons Garlic paste
- 1/2 teaspoon Mustard powder
- 2 teaspoons Kalonji (Nigella) seeds
- 3 tablespoons Gram (Chickpea) flour roasted
- 150 ml Mustard oil (⅔ cup)
- 1 Egg
- 1 teaspoon Turmeric ground
- 2 teaspoons Garam masala
- 2 teaspoons Red chili paste
- Salt
Instructions
- Parboil the mushrooms in a pan of boiling water for about 3-5 minutes.
- Then drain and put into a bowl of cold water.
- Drain again and squeeze out any excess water from the mushrooms.
- Set aside.
- Put the hung yoghurt, achari paste, ginger and garlic paste, mustard powder, kalonji seeds, roasted gram flour, mustard oil, egg, turmeric, garam masala and red chilli paste into a large bowl.
- Then season with salt and mix well.
- Add the mushrooms to the marinade and set aside for about 2 hours.
- Prepare a tandoor or charcoal grill for a moderate heat, or alternatively preheat the grill (broiler) to medium.
- Thread the mushrooms one by one onto several metal skewers and drizzle over the remaining marinade.
- Roast in a tandoor at a moderate temperature, over a charcoal grill or under the hot grill for 4 minutes.
Nutrition
Serving: 4gSodium: 60mgCalcium: 145mgVitamin C: 8mgVitamin A: 4067IUSugar: 9gFiber: 4gPotassium: 717mgCholesterol: 49mgCalories: 507kcalTrans Fat: 1gSaturated Fat: 7gFat: 45gProtein: 11gCarbohydrates: 18gIron: 4mg
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