Tandoori Mushroom & Paneer Tikka| Pan-Grilled Mushrooms & Cottage Cheese

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. 1/2 cup thick curd
  2. Salt, to taste
  3. 1/2 teaspoon turmeric powder
  4. Red chilli powder, to taste
  5. 1 teaspoon besan aka gram flour
  6. 1 teaspoon garam masala
  7. 1 teaspoon chaat masala
  8. 1/2 teaspoon amchoor powder
  9. 1 teaspoon kasoori methi
  10. A 1/2-inch piece of fresh ginger, peeled and grated
  11. 1 teaspoon oil

Other ingredients:

  1. 150 grams button mushrooms
  2. 200 grams paneer aka cottage cheese
  3. Oil, as needed, to drizzle
  4. Chaat masala, as needed, to serve

Method:

  1. In a large mixing bowl, mix together all the ingredients for the marinade. Keep aside.
  2. Cut the paneer into large slices or cubes, as you prefer. Keep aside.
  3. Wash the mushrooms thoroughly under running water, until they are free of dirt. Chop off the stems from the mushrooms. Keep aside.
  4. 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.
  5. 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.
  6. 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.
  7. Cook all of the mushroom and paneer pieces the same way. Drizzle a little more oil on the pan in between two batches.
  8. Serve the Tandoori Mushroom & Paneer Tikka hot, drizzled with chaat masala, with some spicy green chutney on the side.

Notes:

  1. Home-made paneer can get quite crumbly and soggy, so it is best to use store-bought, firm paneer for this recipe.
  2. For the marinade, use thick, fresh curd that isn’t too sour, for best results.
  3. 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.
  4. If the curd you are using is sour, you may want to skip using the amchoor powder.
  5. Be careful while adding salt to the marinade. The chaat masala will also have quite a bit of saltiness to it too.
  6. 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.
  7. Here’s a step-by-step recipe for making a spicy green chutney that you can serve with this Tandoori Mushroom & Paneer Tikka.
  8. 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.
  9. You can grill veggies like tomato, capsicum, baby corn, pieces of sweet corn, carrot and boiled potatoes the same way.
  10. Some people use only the caps of the mushrooms and discard the stems. I use both.

***********

Foodie Monday Blog HopThis recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Grilled Recipes’.

I’m sharing this post with Fiesta Friday #239. The co-hosts this week are Antonia @ Zoale.com and Lathi @ From Lathi’s Kitchen.

15 thoughts on “Tandoori Mushroom & Paneer Tikka| Pan-Grilled Mushrooms & Cottage Cheese

  1. Tandoori dishes are our favourite too as they are very healthy and they have that smoky flavour. Your recipe sounds very easy to follow. The platter with grilled paneer and mushroom looks absolutely delectable..perfect for the weather here. Lovely share on the theme Priya !

    Liked by 1 person

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