Tandoori Mushrooms Recipe

For 4 persons:

- 11 oz - 300 g mushrooms, washed

- ½ tsp cornflour

- ½ cup - 115ml low fat milk

- ½ tsp dried fenugreek leaves (kasuri methi)

- ¼ cup low fat curds (dahi) , beaten

- salt to taste

for the paste:

- 4 whole dry kashmiri red chillies

- 5 cloves of garlic

- 1" - 2½cm piece of ginger

- 2 tsp coriander-cumin seeds powder

- salt to taste

- pepper

Dissolve the cornflour in the milk and keep aside.

Ground all ingredients for the paste into a smooth paste.

Heat some oil in a pan (wok) and the prepared paste and dried fenugreek leaves and cook while stirring continuously for 1 minute.

Add a little water if the mixture becomes too dry.

Add the mushrooms, cornflour-milk mixture, curds and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms.

Serve hot.

Enjoy!