Restaurant-Style Tandoori Mushroom & Veggie Skewers Recipe – Besan & Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Restaurant-Style Tandoori Mushroom & Veggie Skewers Recipe – Besan & Kasuri Methi

Hey everyone! If you’ve ever craved those smoky, flavourful tandoori skewers from your favourite Indian restaurant, you’re in the right place. I remember the first time I tried to recreate this at home – it took a few tries, but now I’m so excited to share my version with you. It’s surprisingly easy, packed with flavour, and perfect for a weeknight dinner or a weekend BBQ. Let’s get cooking!

Why You’ll Love This Recipe

These Tandoori Mushroom & Veggie Skewers are a total crowd-pleaser. They’re vibrant, healthy, and bursting with authentic Indian spices. The marinade is the star here – it’s a beautiful blend of yogurt, gram flour, and aromatic spices that tenderizes the veggies and mushrooms while infusing them with incredible flavour. Plus, they’re fun to eat! Seriously, who doesn’t love food on a stick?

Ingredients

Here’s what you’ll need to make these amazing skewers:

• 1 cup curd (yogurt) – about 240ml
• 2 tbsp besan (gram flour) – about 15g
• 1 tsp turmeric powder – about 5g
• 1 tsp Kashmiri red chilli powder – about 6g
• 1 tsp coriander powder – about 5g
• 1 tsp cumin powder – about 5g
• 2 tbsp lemon juice – about 30ml
• 1 tsp garam masala – about 5g
• 1 tsp ajwain (caraway) – about 5g
• 2 tsp oil – about 10ml (for the marinade)
• 1 tsp kasuri methi (dry fenugreek leaves) – about 5g
• 1 tsp ginger garlic paste – about 15g
• Salt to taste
• 10 small mushrooms
• 1 onion, cut into petals
• 1 green capsicum (bell pepper), cubed
• 1 red capsicum (bell pepper), cubed
• 3 tsp oil – about 15ml (for cooking)
• Pinch of chaat masala

Ingredient Notes

Let’s talk about some of these key ingredients!

• Besan (Gram Flour): This is so important for that authentic tandoori texture. It helps create a coating that gets beautifully charred on the grill. You can find it at most Indian grocery stores, or even online.
• Kashmiri Red Chilli Powder: Don’t skip this! It gives a gorgeous colour and a mild heat. Regular chilli powder can be too spicy, so Kashmiri chilli powder is the way to go.
• Kasuri Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter, and wonderfully fragrant flavour. Rub it between your palms before adding it to the marinade to release its aroma.
• Ajwain (Caraway Seeds): These little seeds aren’t just about flavour; they also aid digestion! They have a slightly peppery, thyme-like taste that complements the other spices beautifully.
• Regional Variations: Tandoori marinades vary so much across India! Some use mustard oil, others add a touch of ginger juice, and some even include a little bit of raw papaya for extra tenderizing power. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large mixing bowl, combine the yogurt, besan, turmeric, Kashmiri red chilli powder, coriander powder, cumin powder, lemon juice, garam masala, ajwain, 2 tsp oil, kasuri methi, ginger garlic paste, and salt. Give it a good mix until everything is smooth and well combined.
2. Now, add the mushrooms, onion petals, green capsicum, and red capsicum to the marinade. Gently toss everything around to make sure all the veggies and mushrooms are nicely coated.
3. Cover the bowl and pop it in the fridge for at least 30 minutes. Honestly, the longer it marinates, the better! Overnight is ideal for a really deep flavour.
4. Once marinated, thread the veggies and mushrooms onto wooden skewers. If you’re using wooden skewers, soak them in water for about 30 minutes beforehand to prevent them from burning on the grill.
5. Heat 3 tsp oil on a tawa (flat griddle) or grill pan over medium heat. Place the skewers on the hot surface, brushing with a little extra oil.
6. Roast the skewers, turning occasionally, for about 10-12 minutes, or until they’re nicely charred and cooked through. You want those beautiful grill marks!
7. Sprinkle with a pinch of chaat masala and serve immediately with your favourite mint chutney.

Expert Tips

• Don’t overcrowd the pan: Cook the skewers in batches to ensure they get properly charred.
• Keep an eye on the heat: You want medium heat – too high and they’ll burn before they cook through, too low and they won’t get that lovely smoky flavour.
• Marinate, marinate, marinate! Seriously, the longer the marinade sits, the more flavourful the skewers will be.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: Adjust the amount of Kashmiri red chilli powder to your liking. You can also add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped green chilli to the marinade for a real kick!
• Festival Adaptations: These skewers are fantastic for Navratri, as they’re made with vegetables and mushrooms.

Serving Suggestions

These Tandoori Mushroom & Veggie Skewers are amazing on their own, but they’re even better with some sides! I love serving them with:

• A cooling mint chutney
• A side of jeera rice (cumin rice)
• Warm naan bread
• A simple cucumber raita

Storage Instructions

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat them in a pan or oven to restore some of their crispness. They won’t be quite as good as fresh off the grill, but still delicious!

FAQs

1. What is the best way to get a smoky flavour without a tandoor?

Using a grill pan or tawa over medium-high heat is a great start! You can also add a few drops of liquid smoke to the marinade for an extra smoky flavour.

2. Can I marinate the vegetables and mushrooms for longer than overnight?

Yes, you can! Marinating for up to 24 hours will result in even more flavourful skewers.

3. What can I substitute for Kasuri Methi if I don’t have it?

While nothing exactly replicates the flavour of kasuri methi, you can try using a combination of dried fenugreek seeds (slightly crushed) and a pinch of dried mint.

4. Can these skewers be cooked in an oven or air fryer?

Absolutely! For the oven, preheat to 200°C (390°F) and bake for 15-20 minutes, turning halfway through. For the air fryer, cook at 180°C (350°F) for 10-12 minutes, flipping halfway through.

5. What is the significance of Ajwain in this marinade?

Ajwain not only adds a unique flavour but also aids in digestion, which is especially helpful when enjoying a spicy meal!

6. What type of mushrooms work best for this recipe?

Button mushrooms, cremini mushrooms, or portobello mushrooms all work well. Just make sure they’re not too large.