Tandoori Mushrooms ( Cooking with 1 Tsp. Oil)

by Tarla Dalal

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.

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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.

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Tandoori Mushrooms ( Cooking with 1 Tsp. Oil) recipe - How to make Tandoori Mushrooms ( Cooking with 1 Tsp. Oil)

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Preparation Time: 10 mins Cooking Time: 10 mins Total Time: 20 mins 4Makes 4 servings
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Ingredients

3/4 cup mushroom (khumbh) halves
1 tsp oil
3/4 tsp dried fenugreek leaves (kasuri methi)
3/4 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 1/2 tbsp roughly chopped garlic (lehsun)
25 mm (1") piece of ginger (adrak)
1 tbsp coriander-cumin seeds (dhania-jeera) powder

Method

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.