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Tandoori stuffed mushroom mattar masala (no garlic,no onion)
Tandoori stuffed mushroom mattar masala (no garlic,no onion)

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We hope you got insight from reading it, now let’s go back to tandoori stuffed mushroom mattar masala (no garlic,no onion) recipe. You can cook tandoori stuffed mushroom mattar masala (no garlic,no onion) using 33 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to cook Tandoori stuffed mushroom mattar masala (no garlic,no onion):
  1. You need For stuffing
  2. You need 3-4 tbsp mawa
  3. You need 3 tbsp Blanched greenpeas paste
  4. Take 1/2 tsp cumin seeds
  5. You need 1/2 turmeric powder
  6. Use 1/2 red chilli powder
  7. Get 1/2 Garam masala powder
  8. You need to taste Salt
  9. You need For marination
  10. Get 1/2 hung curd
  11. Provide 1 red chilli powder
  12. Take 1/2 cumin powder
  13. Prepare 1/2 garam masala powder
  14. You need 1 tsp lemon juice
  15. Use 1 tsp gramflour, roasted
  16. Get 1/2 fenugreek leaves
  17. Get Others
  18. Provide 250 gram mushrooms
  19. Get 3 cups tomato paste
  20. Provide 1/2 tsp cumin seeds
  21. You need to taste Salt
  22. Provide 1 tsp Ginger paste
  23. Use 1/2 tsp Garam masala powder
  24. Get 1/2 tsp cumin powder
  25. Use 1/4 turmeric powder
  26. Take 1/2 red chilli powder
  27. Prepare 2 tbsp chopped coriander leaves
  28. You need 4 tbsp cashew nuts paste
  29. Provide 1 cup peeled greenpeas
  30. You need 1/2 cup water
  31. Get 3 tbsp oil
  32. Take 1 tsp clarified butter/ghee
  33. Get 1 small piece charcoal
Instructions to make Tandoori stuffed mushroom mattar masala (no garlic,no onion):
  1. In a bowl put hung curd,red chilli powder, cumin powder, garam masala powder, lemon juice, dried Fenugreek leaves, gramflour; combine it well and prepare a mixture.
  2. Clean, wash and destem mushrooms ; marinate in the mixture for an hour.
  3. Chopped the stem of the mushrooms and keep aside.
  4. For stuffing in a pan, heat oil,add cumin seeds, allow it to crackles.
  5. Add chopped mushrooms stem, greenpeas paste,red chilli powder, garam masala powder turmeric powder,salt, cook it for 3-4 minutes.
  6. Add mawa and cook for another 2-3 minutes or till it dried up, stuffing is ready.
  7. Now stuff the marinated mushrooms with little amount of stuffing, sprinkle salt on it.(don't add salt previously,then the marination be soggy)
  8. Heat oil in a grill pan, carefully grill the stuffed mushrooms till it done, keep on a plate.
  9. Burn a piece of charcoal directly on the flame for 1-2 minutes,then put the burning charcoal on a small bowl,pour a teaspoon of ghee over it and cover it for 1-2 seconds.
  10. Now stuffed mushrooms have tandoori flavour, keep aside.
  11. For gravy, meanwhile heat oil in a pan,add asafoetida and cumin seeds,let it crackle.
  12. Add tomato paste,extra marination mixture, turmeric powder,cumin powder,red chilli powder, garam masala powder,salt and ginger paste, cook it till the oil floats over it.
  13. Then add half cup of water, salt and cashew nuts paste ;cook for 5-6 minutes.
  14. Add green peas,cook again for 2-3 minutes.
  15. Put off the flame and add grilled stuffed mushrooms, carefully mix it,don't over mix.
  16. Sprinkle some chopped coriander leaves and serve hot with chapati, Parantha or plain rice.

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