Tandoori Mushrooms

🛒 Ingredients

• Cremini Mushrooms 200 g · 50 kcal
• Plain Whole Milk Yogurt 50 g · 30 kcal
• Ginger-Garlic Paste 8 g · 8 kcal
• Mustard Oil 8 g · 65 kcal
• Besan (Gram Flour) 5 g · 18 kcal
• Red Chili Powder 3 g · 8 kcal
• Coriander Powder 3 g · 8 kcal
• Cumin Powder 2 g · 5 kcal
• Turmeric Powder 1 g · 4 kcal
• Garam Masala 2 g · 5 kcal
• Amchur Powder (Dry Mango Powder) 2 g · 5 kcal
• Lemon Juice 5 g · 2 kcal

👨‍🍳 Instructions

1. Clean the cremini mushrooms thoroughly; if large, halve them. In a large bowl, combine the plain whole milk yogurt, ginger-garlic paste, mustard oil, besan, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, amchur powder, lemon juice, and salt.
2. Add the mushrooms to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours for best flavor.
3. Preheat your oven to 200°C (400°F) or prepare a grill. Thread the marinated mushrooms onto skewers, leaving a small gap between each.
4. Grill or bake for 10-15 minutes, turning occasionally, until the mushrooms are tender and have a slight char. Garnish with fresh coriander before serving hot.