Tandoori Mushroom Aloo by Gouri Haldar on Dec 9, 2011
This recipe is quite easy to make with minimal effort and its a veg dish too. This is a dinner's time dish and the best part is the leftovers can be used for great wraps, quesadilla or may be just used as a filling for sandwich.
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Roasting tray
- "750 gms Mushroom(mixed)- cleaned and cut into chunks"
- " 2 Big Potatoes- cleaned and cut into chunks with skin on"
- For the marination
- "1 tbsp salt"
- "1½ tsp garlic paste"
- "1½ tsp ginger paste"
- "1tsp garam masala"
- "1/2 tsp ground cumin"
- "2 tbsp lemon juice"
- "4-5 tbsp olive oil"
- For the dressing
- "1 1/4 tbsp white wine vinegar"
- "3 tbsp extra virgin olive oil"
- "1/2tsp Dijon mustard"
- " Few Cucumber & Carrot slices & parsely leaves for garnishing"
Mix the ingredients for marination and whisk it well. Add the mushroom and potatoes and mix well and keep aside for 30 minutes.
Preheat the oven to the max high temp.
On a roasting tray, spread the mushroom and potatoes Grill for 10-12 minutes, turning the mushrooms and potatoes when half done until slightly charred all over.
Mix together the dressing ingredients and drizzle all over the mushroom and potatoes. Make sure the mushrooms and potatoes get well coated.
Add some fresh cucumber and carrot slices to the dish, garnish with chopped parsley leaves and serve hot.
Recipe Reference
well we use to make it always but this one is inspired by anjum anand's recipe along with some addition of my own.