Tandoori stuffed mushroom mattar masala (no garlic,no onion)

Name: Tandoori stuffed mushroom mattar masala (no garlic,no onion)
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3-4 tbsp mawa; 3 tbsp Blanched greenpeas paste; 1/2 tsp cumin seeds; 1/2 turmeric powder; 1/2 red chilli powder; 1/2 Garam masala powder; to taste Salt; 1/2 hung curd; 1 red chilli powder; 1/2 cumin powder; 1/2 garam masala powder; 1 tsp lemon juice; 1 tsp gramflour, roasted; 1/2 fenugreek leaves; 250 gram mushrooms; 3 cups tomato paste; 1/2 tsp cumin seeds; to taste Salt; 1 tsp Ginger paste; 1/2 tsp Garam masala powder; 1/2 tsp cumin powder; 1/4 turmeric powder; 1/2 red chilli powder; 2 tbsp chopped coriander leaves; 4 tbsp cashew nuts paste; 1 cup peeled greenpeas; 1/2 cup water; 3 tbsp oil; 1 tsp clarified butter/ghee; 1 small piece charcoal

Debjani Dutta @cook_14360896

Kolkata

#winter
This dish taste awesome for sweetness of greenpeas, tangy flavour of tomato and tandoori stuffed mushrooms.

Debjani Dutta @cook_14360896

Kolkata

#winter
This dish taste awesome for sweetness of greenpeas, tangy flavour of tomato and tandoori stuffed mushrooms.

Saved

Ingredients

25 minutes

3 servings

For stuffing
3-4 tbspmawa
3 tbspBlanched greenpeas paste
1/2 tspcumin seeds
1/2turmeric powder
1/2red chilli powder
1/2Garam masala powder
to tasteSalt
For marination
1/2hung curd
1red chilli powder
1/2cumin powder
1/2garam masala powder
1 tsplemon juice
1 tspgramflour, roasted
1/2fenugreek leaves
Others
250 grammushrooms
3 cupstomato paste
1/2 tspcumin seeds
to tasteSalt
1 tspGinger paste
1/2 tspGaram masala powder
1/2 tspcumin powder
1/4turmeric powder
1/2red chilli powder
2 tbspchopped coriander leaves
4 tbspcashew nuts paste
1 cuppeeled greenpeas
1/2 cupwater
3 tbspoil
1 tspclarified butter/ghee
1small piece charcoal

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Steps

25 minutes

1

In a bowl put hung curd,red chilli powder, cumin powder, garam masala powder, lemon juice, dried Fenugreek leaves, gramflour; combine it well and prepare a mixture.
2

Clean, wash and destem mushrooms ; marinate in the mixture for an hour.
3

Chopped the stem of the mushrooms and keep aside.
4

For stuffing in a pan, heat oil,add cumin seeds, allow it to crackles.
5

Add chopped mushrooms stem, greenpeas paste,red chilli powder, garam masala powder turmeric powder,salt, cook it for 3-4 minutes.
6

Add mawa and cook for another 2-3 minutes or till it dried up, stuffing is ready.
7

Now stuff the marinated mushrooms with little amount of stuffing, sprinkle salt on it.(don't add salt previously,then the marination be soggy)
8

Heat oil in a grill pan, carefully grill the stuffed mushrooms till it done, keep on a plate.
9

Burn a piece of charcoal directly on the flame for 1-2 minutes,then put the burning charcoal on a small bowl,pour a teaspoon of ghee over it and cover it for 1-2 seconds.
10

Now stuffed mushrooms have tandoori flavour, keep aside.
11

For gravy, meanwhile heat oil in a pan,add asafoetida and cumin seeds,let it crackle.
12

Add tomato paste,extra marination mixture, turmeric powder,cumin powder,red chilli powder, garam masala powder,salt and ginger paste, cook it till the oil floats over it.
13

Then add half cup of water, salt and cashew nuts paste ;cook for 5-6 minutes.
14

Add green peas,cook again for 2-3 minutes.
15

Put off the flame and add grilled stuffed mushrooms, carefully mix it,don't over mix.
16

Sprinkle some chopped coriander leaves and serve hot with chapati, Parantha or plain rice.