Tandoori Mushrooms ( Cooking with 1 Tsp. Oil)
by Tarla Dalal
Added to 965 cookbooks
This recipe has been viewed 67802 times
Yum yum, nom nom, unbelievably this delicious starter is made with just a teaspoon of oil! Low-cal, protein-rich mushrooms are cooked in lip-smacking tandoori style. The velvety mushrooms are coated with an aromatic masala and kasuri methi with a little help from low-fat milk, which also adds some calcium to the goodness of this tasty dish. Cooked easily in a non-stick pan, the Tandoori Mushrooms are sure to become the star of your party, with their unbeatable texture and flavour.
- 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.
- 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.
- Remove the lid and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.