Tandoori Mushroom

Ingredients

Button mushrooms

500 grams, cleaned and stems removed

Greek yogurt

1 cup

Ginger-garlic paste

1 tablespoon

Tandoori masala

2 tablespoons

Turmeric powder

1 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Lemon juice

2 tablespoons

Salt

1 teaspoon (or to taste)

Oil

2 tablespoons (for brushing)

Fresh coriander leaves

for garnish

Instructions

1. Clean the mushrooms thoroughly and remove the stems.
2. In a large mixing bowl, combine Greek yogurt, ginger-garlic paste, tandoori masala, turmeric powder, red chili powder, lemon juice, and salt. Mix well to create a smooth marinade.
3. Add the cleaned mushrooms to the marinade and gently toss to coat them evenly. Ensure all mushrooms are well-covered. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 30 minutes to enhance the flavors (up to 2 hours for deeper flavor).
4. Preheat your oven to 400°F (200°C). If using skewers, soak them in water for 30 minutes to prevent burning.
5. Thread the marinated mushrooms onto the skewers or arrange them in a single layer on a baking sheet lined with parchment paper.
6. Brush the marinated mushrooms lightly with oil to promote browning.
7. Bake in the preheated oven for 12-15 minutes, flipping halfway through, until the mushrooms are tender and slightly charred. You can also broil for an additional 2-3 minutes for extra char.
8. Remove from the oven and garnish with freshly chopped coriander leaves. Serve hot with naan, rice, or as an appetizer with mint chutney.