The husband and I are big fans of tandoori dishes. Give us a well-made plate of tandoori tikka any day, and we would be two grinning Cheshire cats. On rainy days like today, straight-off-the-pan tandoori tikka couldn’t be more perfect. Today, I present to you the recipe for Tandoori Mushroom & Paneer Tikka, one of our all-time favourites.
Tandoori dishes make for the perfect party appetiser, delicious and simple to prepare as they are. The secret to a great-tasting tandoori tikka lies in its curd-and-assorted-spices marinade. Once you have got that sorted, it is just a matter of minutes to put together a dish. What’s more, they need very little oil – barely about 1 tablespoon in all – to make.
Typically, as the name suggests, tandoori dishes are prepared in a tandoor oven, where it is grilled at high temperatures to get that perfect marriage of flavours. In the absence of a tandoor, however, you can use an OTG or microwave oven, a charcoal grill, a grill pan or even your good ol’ dosa pan! The latter is what I have used to make this dish, and I can’t even begin to describe how beautiful in taste it turned out.
Let’s check out the recipe for my Tandoori Mushroom & Paneer Tikka aka Pan-Grilled Mushrooms & Cottage Cheese.
Ingredients (serves 3-4):
For the marinade:
- 1/2 cup thick curd
- Salt, to taste
- 1/2 teaspoon turmeric powder
- Red chilli powder, to taste
- 1 teaspoon besan aka gram flour
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- 1/2 teaspoon amchoor powder
- 1 teaspoon kasoori methi
- A 1/2-inch piece of fresh ginger, peeled and grated
- 1 teaspoon oil
- 150 grams button mushrooms
- 200 grams paneer aka cottage cheese
- Oil, as needed, to drizzle
- Chaat masala, as needed, to serve
- In a large mixing bowl, mix together all the ingredients for the marinade. Keep aside.
- Cut the paneer into large slices or cubes, as you prefer. Keep aside.
- Wash the mushrooms thoroughly under running water, until they are free of dirt. Chop off the stems from the mushrooms. Keep aside.
- Drop all the paneer cubes/slices, the mushroom caps and stems into the curd marinade. Mix gently, but well, ensuring that all of the paneer and mushroom caps and stems are properly coated with the marinade.
- Cover the mixing bowl with a lid. Place it in the refrigerator (not freezer) for about 2 hours, for the mushrooms and the paneer to absorb all the flavours from the marinade.
- Once the 2 hours are up, heat a thick dosa pan on high flame. Then, turn down the flame to low-medium and drizzle some oil over it. Evenly spread out some marinated pieces of mushroom and paneer evenly over the pan. When they get brown on the bottom, acquiring a little charring, flip over using a pair of tongs. Let the mushroom and paneer pieces cook well on the other side too, getting a bit charred. When done, transfer to a serving plate.
- Cook all of the mushroom and paneer pieces the same way. Drizzle a little more oil on the pan in between two batches.
- Serve the Tandoori Mushroom & Paneer Tikka hot, drizzled with chaat masala, with some spicy green chutney on the side.
- Home-made paneer can get quite crumbly and soggy, so it is best to use store-bought, firm paneer for this recipe.
- For the marinade, use thick, fresh curd that isn’t too sour, for best results.
- Letting the marinated mushrooms and paneer rest for 2 hours in the refrigerator is good enough. However, if you want to, you can leave it to rest for longer, even overnight.
- If the curd you are using is sour, you may want to skip using the amchoor powder.
- Be careful while adding salt to the marinade. The chaat masala will also have quite a bit of saltiness to it too.
- This Tandoori Mushroom & Paneer Tikka can also be made in an OTG, a microwave oven, a charcoal grill or on the stove-top, using a grill pan. I used an ordinary dosa pan instead.
- Here’s a step-by-step recipe for making a spicy green chutney that you can serve with this Tandoori Mushroom & Paneer Tikka.
- Make sure the Tandoori Mushroom & Paneer Tikka doesn’t get burnt while cooking, but a little charring around the edges adds a lovely flavour to it.
- You can grill veggies like tomato, capsicum, baby corn, pieces of sweet corn, carrot and boiled potatoes the same way.
- Some people use only the caps of the mushrooms and discard the stems. I use both.
This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Grilled Recipes’.