Name: Punjabi Tandoori Mushroom Chaat
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 133 g Button Mushrooms, washed, dried, and halved; 100 g Paneer, cut into thick cubes; ⅔ Green Bell Pepper, diced into large squares; ⅔ Onion, diced into large petals; 2 tbsp Indian-Style Yogurt, thick; 1 tbsp Tandoori Masala; 1 tbsp Cooking Oil; ⅔ tbsp Lemon Juice; 1⅓ tbsp Coriander Leaves

1 hr 15 mintotal

45 min hands-on30 min hands-off

Prep 30 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: High

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

In a large bowl, mix the thick curd, tandoori masala, and a dash of cooking oil to create a thick marinade.
Add the halved mushrooms, paneer cubes, capsicum squares, and onion petals to the marinade. Toss gently to coat everything. Let it rest for 30 minutes.
30 min
Heat the remaining cooking oil in a wide, heavy-bottomed pan or grill over medium-high heat. Add the marinated vegetables and paneer in a single layer.
Cook for 8-10 minutes, tossing occasionally, until the mushrooms release their water and everything gets beautifully charred and dry.
8–10 min
Transfer the smoky, warm mixture to a serving bowl. Drizzle with lemon juice, garnish with fresh coriander, and serve immediately.

How to tell it's done

Spongy, juicy mushrooms and soft paneer paired with slightly softened, charred, and smoky peppers.

Getting it right

Tip

Ensure your pan is hot before adding the mushrooms. If the heat is too low, the mushrooms will boil in their own juices instead of roasting.

What to serve it with

A fantastic, show-stopping warm salad for winter parties, best served with Mint Chutney.

Common mistakes

The mushrooms stew in their own liquid instead of charring.: Give them room in a wide pan and leave them alone for the first few minutes. Mushrooms release a lot of water; crowded or stirred constantly they boil, and the char never happens.

Storing and reheating

Marinated raw mushrooms and paneer keep a day in the fridge. Cooked, the chaat keeps two days but the mushrooms weep on reheating — better eaten cold from the fridge than warmed again.

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