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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 benefit 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 that.

The ingredients needed to prepare Tandoori stuffed mushroom mattar masala (no garlic,no onion):
  1. Get For stuffing
  2. Use mawa
  3. Prepare Blanched greenpeas paste
  4. Prepare cumin seeds
  5. Take turmeric powder
  6. Take red chilli powder
  7. You need Garam masala powder
  8. Take Salt
  9. Prepare For marination
  10. Use hung curd
  11. Use red chilli powder
  12. Provide cumin powder
  13. You need garam masala powder
  14. Provide lemon juice
  15. Use gramflour, roasted
  16. Use fenugreek leaves
  17. Prepare Others
  18. Use mushrooms
  19. Use tomato paste
  20. Provide cumin seeds
  21. Use Salt
  22. Provide Ginger paste
  23. Use Garam masala powder
  24. Take cumin powder
  25. Prepare turmeric powder
  26. Take red chilli powder
  27. Use chopped coriander leaves
  28. Use cashew nuts paste
  29. Prepare peeled greenpeas
  30. Prepare water
  31. You need oil
  32. Get clarified butter/ghee
  33. Use 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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