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Plump, earthy mushrooms marinated in a spiced yogurt blend and grilled to smoky perfection. A fantastic vegetarian appetizer that's bursting with tandoori flavor, perfect for any gathering.
For 4 servings
Prepare the Marinade Base
Marinate the Mushrooms and Vegetables
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Plump, earthy mushrooms marinated in a spiced yogurt blend and grilled to smoky perfection. A fantastic vegetarian appetizer that's bursting with tandoori flavor, perfect for any gathering.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 149.9 calories per serving with 7.01g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Skewer the Tikka
Cook the Mushroom Tikka
Garnish and Serve
Replace the hung curd with a thick, unsweetened plant-based yogurt (like coconut or cashew yogurt). Ensure all other ingredients are vegan.
For a milder, creamier version, create a marinade with hung curd, fresh cream (malai), cashew paste, ginger-garlic paste, green chili paste, and white pepper powder.
Add other vegetables to the marinade along with the mushrooms, such as cubes of paneer, zucchini, baby corn, or cherry tomatoes.
Incorporate 1-2 tablespoons of achari masala (Indian pickle spice mix) into the marinade for a tangy and pungent flavor profile.
Mushrooms are naturally low in calories and fat, making this tikka a fantastic, guilt-free option for an appetizer or snack, especially for those managing their weight.
The use of curd (yogurt) as the marinade base introduces beneficial probiotics, which help maintain a healthy gut microbiome, aiding digestion and overall gut health.
Mushrooms are a good source of B vitamins like niacin (B3) and riboflavin (B2), which are essential for converting food into energy and maintaining healthy skin and nerve function.
Mushrooms contain selenium, an antioxidant that supports the immune system and helps protect body cells from damage. Spices like turmeric also have anti-inflammatory and immune-boosting properties.
A single serving of Mushroom Tikka (approximately 2 skewers) contains around 160-180 calories, making it a relatively light and healthy appetizer. The exact count can vary based on the amount of oil and type of curd used.
Yes, Mushroom Tikka is a healthy dish. Mushrooms are low in calories and a good source of B vitamins and minerals. The use of curd provides protein and probiotics. It is a much healthier alternative to deep-fried snacks.
Absolutely. To make it vegan, simply substitute the dairy curd with a thick, unsweetened plant-based yogurt, such as coconut, almond, or cashew yogurt.
Mushrooms have high water content. This can happen for two main reasons: 1) You didn't use thick hung curd, and the excess whey from the yogurt drew out moisture. 2) You over-marinated them. Marinating for 30 minutes to 2 hours is ideal.
Yes, you can easily make it on the stovetop. Use a non-stick skillet or a grill pan. Cook the skewers or individual pieces over medium-high heat, turning them periodically until they are cooked through and have a nice char on all sides.
Store any leftover Mushroom Tikka in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan, oven, or air fryer to retain some of its texture.