Name: Yogurt wrapped mushrooms recipe by Neha Malhotra at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: Oil – 1 tbsp; Mushrooms – 300 gms; Turmeric – 1 tsp; Coriander powder – 1 tsp; Red chilli powder – 1/2 tsp; Dry mango/ Amchur – 1/4 tsp; Garam Masala – 1 tsp; Besan/ Gram flour – 1 tbsp; Yogurt (whisked) – 2 tbsp; Coriander leaves – 2 tbsp; Salt as per taste

ABOUT Yogurt wrapped mushrooms RECIPE

So this recipe is inspired from Grandma’s Arbi Masala, all I’ve done is replace Arbi (Colocasia Roots) with Mushrooms and completely removed Ajwain from the original recipe.

Ingredients Serving: 2

Oil – 1 tbsp
Mushrooms – 300 gms
Turmeric – 1 tsp
Coriander powder – 1 tsp
Red chilli powder – 1/2 tsp
Dry mango/ Amchur – 1/4 tsp
Garam Masala – 1 tsp
Besan/ Gram flour – 1 tbsp
Yogurt (whisked) – 2 tbsp
Coriander leaves – 2 tbsp
Salt as per taste

Instructions

Heat the oil in a pan and add the chopped mushrooms. You can use whole button mushrooms or chop them if they are too large
They will begin to sweat in a while and leave water, cook them till they turn brown on the sides
Add the dry spices – Salt, turmeric, red chilli powder, coriander powder, amchur and garam masala. Stir and saute
Now sprinkle sifted Besan on top of the mushrooms and stir well to ensure they are evenly coated. Cook for 2 minutes.
Pour the whisked yogurt on top of the mushrooms and cook well on low flame.
The curd will dry up and completely combine with the spices. Add coriander leaves now and mix well before you serve.

Similar Recipes