Tandoori Mushrooms ( Cooking with 1 Tsp. Oil)
by Tarla Dalal
Added to 946 cookbooks
This recipe has been viewed 57742 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 per serving
|Energy|| 38 kcal|
|Protein|| 2.5 gm|
|Carbohydrate|| 4.5 gm|
|Fat|| 1.5 gm|
|Fibre|| 0.7 gm|
|Calcium|| 59.0 mg|
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