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The KILIG Kitchen · Indian Mains & Grills
Tandoori Mushrooms
VGFNF
Ingredients
- Button mushrooms - 300 g, stems trimmed
- Yogurt - 3 tbsp (45 g)
- Ginger-garlic paste - 1 tsp (5 g)
- Garam masala - ½ tsp (2 g)
- Kashmiri chili powder - ½ tsp (2 g)
- Salt - ½ tsp (3 g)
- Oil - 1 tbsp (15 ml)
Method
- Mix yogurt and spices; coat mushrooms.
- Steam 100°C 3 min → Air Fry 185°C 9 min.
Chef's Notes
Steam infuses flavour; air fry adds subtle smokiness.