How to make Tandoori Achari Kumbh -
Ideal for vegetarians – mushrooms marinated in pickle masala and cooked in the tandoor
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yogurt (दही), Button Mushrooms (बटन मशरूम)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Tandoori Achari Kumbh checkout Dahi Bhindi, Dahi Bhindi, Dahi Ki Sabzi, Dahi Wali Arbi . You can also find more Main Course Vegetarian recipes like Aloo Basar Bhagare Baingan - SK Khazana Bharwan Parwal Green Moong Moussaka-Cook Smart
Tandoori Achari Kumbh Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Tandoori Achari Kumbh Recipe
Yogurt 16 large
Button Mushrooms 5-6 tablespoons
Yogurt 2 cups
Gram flour (besan) 1 1/2 cups
Ginger-garlic paste 1 teaspoon
Mustard powder 1/2 teaspoon
Onion seeds (kalonji) 1 teaspoon
Mustard oil 5 tablespoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Red chilli paste 1 teaspoon
Salt to taste
Method
Step 1
Hang yogurt in a muslin cloth, preferably in a refrigerator, till all the whey is separated. You can use this whey in some other dish.
Step 2
Wash mushrooms. Boil four cups of water and dip mushrooms in the boiling water for thirty seconds. Drain immediately. Take mango pickle in a bowl and remove pieces so that only the pickle masala can be used.
Step 3
Roast besan on low heat till fragrant. Let cool. Mix together the hung yogurt, pickle masala, ginger-garlic paste, roasted besan, mustard powder, kalonji, mustard oil, turmeric powder, garam masala powder, red chilli paste and salt to taste.
Step 4
Marinate blanched mushrooms in it for an hour. Skewer mushrooms one by one and apply remaining marinade on them. Roast in a tandoor for six to eight minutes.
Step 5
Alternatively, place mushrooms in the preheated oven and cook for six to eight minutes at 180ºC. Serve with a chutney of your choice.
Nutrition Info
Calories : 1777 Kcal
Carbohydrates : 120.3 gm
Protein : 56.7 gm
Fat : 117 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
