Tandoori Mushroom Shashlik

It may come across as a technical recipe which looks very artsy in pictures but is as simple as it gets. I made this at home using a Teflon pan and charred it a little on the gas burner. This recipe is easy, and the outcome is just lip-smacking. The best part is it is healthy, tasty and requires little oil.


  • 1 Pack Button Mushrooms
  • 1 Large Onion Cut into Chunks
  • 1 Large Capsicum Cut into squares
  • 1 Tsp Ginger Garlic Paste (Ground at Home)
  • 1 Tsp Red Chilli Powder (Everest)
  • 1/2 Tsp Turmeric Powder (Homemade)
  • 1 Tsp Dhania Jeera Powder (Everest)
  • 1/2 Tsp Dried Mango Powder (Dorabjee’s)/ 1/4 Tsp Lemon Juice
  • 1 Tbsp. Gram Flour (Madam)
  • 2 Tbsp. Hung Curd (Gowardhan)
  • 1/4 Tsp Sugar (Madhur)
  • 2 Tbsp. Olive Oil (Leonardo Olive Oil)
  • 1 Tbsp. Olive Old (Borges)
  • Salt as Per Taste
  • 8 Or 10-Inch Bamboo Skewers (Dorabjee’s/ Can Order from Amazon As Well)


Prep: 30 minutes
Cooking:15 minutes

  1. To make hung curd put 2 tbsp. of normal curd in a strainer with a cup underneath for 2 hours. Use this thick curd for the marinade.
  2. Soak the skewers in water for 15-20 min before using. Wash clean and dry the mushrooms well before using.
  3. In a large mixing bowl mix together hung curd, 1 tbsp. oil, 1 tbsp. gram flour, ginger garlic paste, all dry spice powders, sugar and salt. 
  4. Add the onions, capsicum and mushrooms to the marinade and coat them well. Let it rest for 30 mins in the fridge.
  5. Thread the capsicum, onion and mushroom on to the skewers.
  6. Put some oil on the pan and grill for 5-6 mins on medium heat. Keep turning the skewers in the interim so that the veggies are cooked evenly from all sides.
  7. Then remove from the pan and hold over the gas burner for 1-2 mins to char the veggies a little. 
  8. Serve with green chutney or some ketchup.