Equipment
* optional
Ingredients
Produce
- 500 g cremini or baby portobello mushrooms, cleaned, stems trimmed
- 15 ml lemon juice, freshly squeezed
- 10 g fresh cilantro, chopped
Marinade Base
- 150 g thick greek yogurt, full fat preferred
- 15 g ginger-garlic paste
- 15 ml mustard oil
- 10 g roasted gram flour
Spices
- 5 g kashmiri chili powder
- 4 g garam masala
- 3 g coriander powder
- 2 g turmeric powder
- 1 g kasuri methi, dried fenugreek leaves, crushed between palms
- 5 g salt
- 2 g chaat masala
Nutrition (per serving)
Method
Wipe the mushrooms clean using a damp paper towel. Do not wash them under running water, as they will absorb excess moisture and become soggy. Trim the woody ends of the stems.
In a large mixing bowl, combine the Greek yogurt, ginger-garlic paste, mustard oil, lemon juice, roasted gram flour, Kashmiri chili powder, garam masala, coriander powder, turmeric, kasuri methi, and salt. Whisk until a thick, smooth paste forms.
Add the cleaned mushrooms to the yogurt mixture. Gently toss using a spatula or your hands until every mushroom is thoroughly coated in the marinade. Let the mushrooms sit at room temperature for 30 minutes to absorb the flavors.
Preheat your oven's broiler to high heat, aiming for approximately 260C or 500F. Line a baking sheet with aluminum foil and set a wire rack on top if you have one.
Arrange the marinated mushrooms in a single layer on the prepared wire rack or directly on the foil-lined baking sheet, ensuring they are not touching so air can circulate.
Broil the mushrooms on the top rack of the oven for 8 to 10 minutes. Watch closely and rotate the pan halfway through. The mushrooms are done when they are tender and the marinade has formed slightly charred, caramelized spots.
Transfer the hot mushrooms to a serving platter. Lightly dust with chaat masala and garnish with fresh chopped cilantro before serving.
Chef's Notes
- Roasting the gram flour (besan) in a dry skillet for 2 minutes before adding it to the marinade eliminates its raw, starchy flavor and significantly improves the marinade's grip on the mushrooms.
- Mustard oil is deeply traditional for tandoori marinades. For the best flavor, heat the mustard oil until it reaches its smoking point, then let it cool before adding it to the yogurt to temper its sharpness.
- If using wooden skewers for grilling instead of a broiler pan, remember to soak them in water for at least 30 minutes beforehand to prevent them from catching fire.
- Kashmiri chili powder is prized for its vivid crimson hue and mild heat. If you substitute with regular cayenne, dramatically reduce the quantity to avoid overpowering the dish with spice.
Storage
Refrigerator: 3 days — Store in an airtight container. Mushrooms will release some moisture as they sit.
Reheating: Reheat in a 200C oven or air fryer for 3 to 4 minutes until warmed through.
