Tandoori Mushrooms


  • 300 grams mushrooms
  • 1/2 cup low fat milk
  • 1/2 teaspoon cornflour
  • 1/2 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 teaspoon oil
  • salt to taste

To be ground into paste

  • 4 whole red chillies
  • 4 large cloves garlic
  • 25 mm. (1″) piece ginger
  • 2 teaspoons coriander-cumin seed (dhania-jeera) powder


  1. Wash the mushrooms thoroughly, drain, cut into half and keep aside
  2. Dissolve the cornflour in milk and keep aside
  3. Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute
  4. Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms
  5. Serve hot

Serves: 4

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