Tandoori Stuffed Mushroom | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

Watch this video to find out how to make this recipe. TANDOORI STUFFED MUSHROOM Ingredients 16 medium button mushrooms 1 teaspoon oil A large pinch of turmeric powder Butter for greasing Salad for serving Sweet date-tamarind chutney for drizzling Green capsicum curls for garnishing Stuffing ¼ cup grated cottage cheese (paneer) 1 tablespoon chopped fresh coriander leaves ½ tablespoon chopped fresh mint leaves ¼ inch ginger piece, chopped 1 green chilli, chopped Salt to taste Marinade ¼ cup hung yogurt ¼ cup grated processed cheese ½ teaspoon green cardamom powder ¼ teaspoon white pepper powder ¼ teaspoon garam masala powder ¼ teaspoon ginger paste ¼ teaspoon garlic paste ½ teaspoon green chilli paste ½ tablespoon cornflour Method 1. Preheat oven to 180° C. 2. Boil some water in a deep non-stick pan. 3. Discard the stems from mushrooms, add to boiling water and blanch for 1-2 minutes. Drain in a bowl and pour water to refresh. Drain and pat dry using a cloth. 4. To prepare stuffing, mix together cottage cheese, coriander leaves, mint leaves, ginger, green chilli and salt in a bowl. 5. Stuff the cottage cheese mixture into the half of the blanched mushrooms and cover with remaining mushrooms. 6. To prepare marinade, combine hung yogurt and processed cheese in a bowl and mash. Add cardamom powder, white pepper powder, garam masala powder, ginger paste, garlic paste, green chilli paste and cornflour and mix well. 7. To prepare haldi rogan, heat oil in a tempering pan. Add turmeric Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor