More on Mushroom Tikka
You know these tandoori style mushrooms are so good that once one of my non-vegetarian friends also went gaga over it. More so because the texture was meat like as many a times mushrooms do give that appearance. So, I can say that this Mushroom Tikka recipe is surely going to be a star for the vegetarians. I have adapted this recipe of Mushroom Tikka from the Amritsari Fish which is a famous seafood starter in almost all Punjabi/North Indian restaurants and dhabas (roadside eateries). This is not just in Punjab, but in other regions across India. A fond memory related to this Tandoori Mushroom recipe is that this was also one of the very first dishes that I had made in one of my cooking school exams. I still remember that I was paired with another girl and together we prepared this dish. Since I have an oven at home, I usually grill/bake this Mushroom Tikka in it. But as I also mentioned in the beginning, you can cook them in a tandoor, if you have one at home. In fact, cooking the mushrooms in the tandoor will give you the desired chariness and smokiness which will be similar to those available at eateries.
More On My Recipe
While grilling or baking is most apt for making this Mushroom Tikka, if you don’t have the necessary equipment, you can also pan fry or cook in a grill pan on a stovetop. For the marinade of this Tandoori Mushroom recipe, I have not used curd (yogurt). Besan (gram flour) is one of the base ingredients along with ajwain (carom seeds) and spice powders like red chili powder, turmeric powder, garam masala powder. So, the tikka will have a dominant flavor of carom seeds. The rest of the spices and herbs all together enhance the overall taste of the dish. You can use the same marinade for making other tandoori/tikka preparations from veggies like potato, cauliflower, broccoli, aubergine (brinjal) and even paneer (cottage cheese) or tofu. Remember to sprinkle some chaat masala and drizzle some lemon juice on the Mushroom Tikka before serving. It perks up the flavors all the more. What you can also do is serve the chaat masala and lemon wedges in separate bowls, so that a person can add as much as they want. Mushroom Tikka is best served as a starter in parties, get togethers or just about any special occasion at home. It can be teamed with naan or roti accompanied with a Mint Chutney, green chutney or any other herby dip. Onion rings, lemon slices and this Pickled Onions also go well with this tikka.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mushroom Pasta Kadai Mushroom Recipe (3 Ways) Spicy Mushroom Biryani and Chettinad Mushroom Biryani (2 Ways) Mushroom Pepper Fry This Mushroom Tikka recipe post from the archives, first published in August 2013 has been updated and republished on October 2022.
title: “Mushroom Tikka Tandoori Mushroom” ShowToc: true date: “2024-09-15” author: “Louise Smith”
More on Mushroom Tikka
You know these tandoori style mushrooms are so good that once one of my non-vegetarian friends also went gaga over it. More so because the texture was meat like as many a times mushrooms do give that appearance. So, I can say that this Mushroom Tikka recipe is surely going to be a star for the vegetarians. I have adapted this recipe of Mushroom Tikka from the Amritsari Fish which is a famous seafood starter in almost all Punjabi/North Indian restaurants and dhabas (roadside eateries). This is not just in Punjab, but in other regions across India. A fond memory related to this Tandoori Mushroom recipe is that this was also one of the very first dishes that I had made in one of my cooking school exams. I still remember that I was paired with another girl and together we prepared this dish. Since I have an oven at home, I usually grill/bake this Mushroom Tikka in it. But as I also mentioned in the beginning, you can cook them in a tandoor, if you have one at home. In fact, cooking the mushrooms in the tandoor will give you the desired chariness and smokiness which will be similar to those available at eateries.
More On My Recipe
While grilling or baking is most apt for making this Mushroom Tikka, if you don’t have the necessary equipment, you can also pan fry or cook in a grill pan on a stovetop. For the marinade of this Tandoori Mushroom recipe, I have not used curd (yogurt). Besan (gram flour) is one of the base ingredients along with ajwain (carom seeds) and spice powders like red chili powder, turmeric powder, garam masala powder. So, the tikka will have a dominant flavor of carom seeds. The rest of the spices and herbs all together enhance the overall taste of the dish. You can use the same marinade for making other tandoori/tikka preparations from veggies like potato, cauliflower, broccoli, aubergine (brinjal) and even paneer (cottage cheese) or tofu. Remember to sprinkle some chaat masala and drizzle some lemon juice on the Mushroom Tikka before serving. It perks up the flavors all the more. What you can also do is serve the chaat masala and lemon wedges in separate bowls, so that a person can add as much as they want. Mushroom Tikka is best served as a starter in parties, get togethers or just about any special occasion at home. It can be teamed with naan or roti accompanied with a Mint Chutney, green chutney or any other herby dip. Onion rings, lemon slices and this Pickled Onions also go well with this tikka.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mushroom Pasta Kadai Mushroom Recipe (3 Ways) Spicy Mushroom Biryani and Chettinad Mushroom Biryani (2 Ways) Mushroom Pepper Fry This Mushroom Tikka recipe post from the archives, first published in August 2013 has been updated and republished on October 2022.
