Meal Prep · North Indian
Mushroom Tikka
Flavorful grilled mushrooms marinated in a spicy yogurt blend, a perfect vegetarian appetizer or main course.
Ingredients
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Step-by-step- In a large mixing bowl, whisk together the yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, black pepper, lemon juice, mustard oil, and salt until a smooth, thick marinade forms.
- Add the halved mushrooms, onion squares, and bell pepper squares to the marinade. Toss gently to ensure all vegetables are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat your oven to 200°C (400°F) or prepare your grill for medium-high heat. If using an oven, line a baking tray with parchment paper.
- Thread the marinated mushrooms, onions, and bell peppers alternately onto the skewers, ensuring not to overcrowd them.
- If grilling, place the skewers directly on the grill and cook for 15-20 minutes, turning occasionally, until the vegetables are tender-crisp and have nice char marks. If baking, arrange skewers on the prepared baking tray and bake for 20-25 minutes, flipping halfway, until cooked through and lightly browned.
- Serve the Mushroom Tikka hot with a squeeze of fresh lemon juice, a side of mint chutney, or a simple salad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 20 g |
| Fat | 15 g |
| Fiber | 6 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Mushroom Tikka in an airtight container. The flavors often deepen overnight.
Freezer Up to 1 month
Cooked tikka can be frozen in an airtight container. For best texture, flash freeze on a tray first, then transfer to a bag. Marinated but uncooked mushrooms can be frozen for up to 2 months; thaw completely before cooking.
Reheat Stovetop/Microwave/Oven
Reheat on a pan over medium heat until warmed through, or microwave in short bursts. For best texture, reheat in an oven at 180°C (350°F) for 10-15 minutes until heated through.
Chef’s Corner
- Use thick yogurt (hung curd) for the marinade to prevent it from becoming watery and to ensure it coats the mushrooms and vegetables well.
- Don’t overcrowd the skewers or the cooking surface; this allows for even cooking and proper charring, preventing the vegetables from steaming.
- For an authentic smoky flavor, perform a ‘dhungar’ (charcoal smoking) by placing a small, hot piece of charcoal in a small bowl in the center of the marinated mixture. Drizzle a little oil or ghee over it, cover immediately, and let it infuse for 5-10 minutes before skewering.
