Preparation Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
Cooking Time: 10 mins
Total Time: 20 mins
Ingredients for Tandoori Mushrooms
¾ cup mushroom (khumbh) halves
1 tsp oil
¾ tsp dried fenugreek leaves (kasuri methi)
¾ cup low-fat milk , 99.7% fat free
salt to taste
¾ cup mushroom (khumbh) halves
1 tsp oil
¾ tsp dried fenugreek leaves (kasuri methi)
¾ cup low-fat milk , 99.7% fat free
salt to taste
To Be Ground Into A Paste (using 2 Tbsp Of Water)
8 whole dry kashmiri red chillies , broken into pieces
1 ½ tbsp roughly chopped garlic (lehsun)
25 mm (1") piece of ginger (adrak)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
8 whole dry kashmiri red chillies , broken into pieces
1 ½ tbsp roughly chopped garlic (lehsun)
25 mm (1") piece of ginger (adrak)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
Method for cooking Tandoori Mushrooms
1. Heat the oil in a broad non-stick pan, add the prepared paste and dried fenugreek leaves and sauté on a medium flame for 30 seconds.
2. Add the mushrooms, milk and salt and mix well. Cover with a lid and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
3. Remove the lid and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Serve immediately.
1. Heat the oil in a broad non-stick pan, add the prepared paste and dried fenugreek leaves and sauté on a medium flame for 30 seconds.
2. Add the mushrooms, milk and salt and mix well. Cover with a lid and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
3. Remove the lid and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Serve immediately.
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