Tandoori Mushroom with Garam Masala
Mushrooms respond well to high heat and a thick yoghurt marinade, making them a natural vegetarian tandoori-style starter. Signature Garam Masala provides the warm coriander-cumin-pepper-cardamom backbone while chilli, ginger-garlic and kasuri methi complete the marinade.
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Extra Time
Marination Time: 30 minutes
✨ Zaika Potli Secret Technique
Mix 1½ tsp Signature Garam Masala directly into the yoghurt marinade before coating the mushrooms.
Ingredients
Ingredients
- Large button or cremini mushrooms — 500 g
- Thick hung curd — ½ cup / 120 g
- Ginger-garlic paste — 1 tbsp
- Signature Garam Masala — 1½ tsp / about 4–5 g
- Kashmiri chilli powder — 1 tsp
- Turmeric — ⅛ tsp
- Kasuri methi — ½ tsp, crushed
- Lemon juice — 1 tbsp
- Mustard oil — 1 tbsp
- Besan — 1 tbsp, lightly roasted
- Salt — 1 tsp
For Finishing
- Lemon wedges
- Chaat masala — ¼ tsp, optional
- Fresh coriander — 1 tbsp
Cooking Instructions
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1Clean the mushrooms with a damp cloth and trim the stems. Avoid soaking them in water.
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2Combine hung curd, ginger-garlic paste, Signature Garam Masala, chilli powder, turmeric, kasuri methi, lemon juice, mustard oil, roasted besan and salt.
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3Add mushrooms and coat thoroughly.
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4Marinate for 30 minutes.
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5Preheat the oven to 220°C or heat a grill/tawa over high heat.
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6Arrange mushrooms in a single layer on a rack or lined tray.
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7Roast for 14–18 minutes, turning once, until lightly charred and cooked through.
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8For stronger colour, grill for the final 1–2 minutes.
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9Finish with lemon and optional chaat masala.
💡 Chef's Pro Tip
The marinade must be thick. Watery curd slides off mushrooms and prevents proper browning, so use hung curd and dry the mushrooms well.
🍽️ Perfect Serving Pairings
My Take On Tandoori Mushroom with Garam Masala
Mushrooms respond well to high heat and a thick yoghurt marinade, making them a natural vegetarian tandoori-style starter. Signature Garam Masala provides the warm coriander-cumin-pepper-cardamom backbone while chilli, ginger-garlic and kasuri methi complete the marinade.
The Secret: The marinade must be thick. Watery curd slides off mushrooms and prevents proper browning, so use hung curd and dry the mushrooms well.