TANDOORI MUSHROOM

Serves: 2

INGREDIENTS:

300 grams mushrooms

½ cup almond milk

1 teaspoon wheat/brown rice flour

½ teaspoon kasuri methi (dried fenugreek leaves)

1 teaspoon oil

4 whole red chillies

4 large cloves garlic

25 mm. (1″) piece ginger

2 tsp coriander-cumin seed (dhania-jeera) powder

Pink salt to taste

METHOD:

• Wash the mushrooms thoroughly. Drain, cut into halves and keep aside.
• Grind red chillies, garlic, ginger and coriander-cumin seed to make a nice thick paste.
• Dissolve the wheat/brown rice flour in the almond milk and keep aside.
• Heat the oil in a non-stick pan, add the prepared paste and kasuri methi and sauté for one minute.
• Add the mushrooms, almond milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.
• Serve hot.

NUTRITION CONTENT: