Juicy king oyster mushrooms make for a robust vegan meal with salad and naan. Marinate king oyster mushroom slices in spicy achaar masala marinade and then grill until almost meaty in texture.

How to serve Achaari Mushroom Kebabs

Serve in these delicious mushroom “steaks” in soft and fluffy grilled naan, along with salad and my trusty vegan mint mayo. It’s such a fresh, flavoursome and satisfying meal.

How to make a vegan kebab

I thought long and hard about what a dream vegan kebab might look like. I’m a huge fan of vegan “meat” replacements. I have dabbled in a few vegan kebab experiments with some lovely results. Seitan, tofu, tempeh and pea protein all work wonderfully if you want to give them a try.

Having said this, I also appreciate that many people don’t want to try and replicate the texture and flavour of meat in their cooking. Cue the Achaari Mushroom Kebab!

What is Achaar masala?

Achaar masala or Achar masala is a blend of spices used for pickling and preserving in Indian cusine. Lots of people make it at home in line with their family’s taste. It usually contains a blend of the following spices, ground to a powder:

• Chilli powder
• Fenugreek seeds
• Split mustard seeds
• Fennel seeds
• Black peppercorns
• Salt
• Oil

In this recipe, I opt for shop-bought Achaar masala for a speedy kebab recipe you can throw together at the end of a busy day.

Can I use any other mushrooms for these Achaari Mushroom Kebabs?

Certainly! Any large, meaty mushrooms will work well in this recipe. Portobello, large chestnut and oyster mushrooms are all perfect. If you can only get your hands on small button mushrooms, you can marinate them whole and cook as directed.

Can I cook the mushrooms any other way?

Sure, feel free to grill, barbecue or oven-cook the mushrooms according to the equipment you have at home. This is a very forgiving recipe!

Products I used for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Achaari Mushroom Kebabs recipe

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Achaari Mushroom Kebabs

Juicy king oyster mushrooms make for a robust vegan meal when paired with salad and naan. These slices of king oyster are first marinated in spicy achaar masala and then grilled until almost meaty in texture. Serve in grilled naan with a pickled chilli salad and vegan mint mayo for desi kebab shop vibes.

Course Main Course

Cuisine Indian

Keyword achaar masala, barbecue, grilled, mushrooms, vegan

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 2

Author Sanjana

Equipment

• Griddle pan

Ingredients

For the mushrooms:

• 200 g king oyster mushrooms or any large mushrooms of your choice
• 100 g plain vegan yoghurt
• 1 tbsp achaar masala (I use the Jalpur branded one)
• 1 tbsp chickpea flour (toasted in a dry pan until nutty and aromatic, about 1 minute)
• 2 cloves garlic
• 1/2 tsp turmeric
• 1/2 tsp ground coriander seeds
• 1/4 tsp garam masala
• 1 tsp salt
• 3 tbsp oil

For the vegan mint mayo:

• 3 tbsp your favourite vegan mayo
• 1 clove garlic, crushed
• 2 tbsp water
• 2 tsp lemon juice
• 1/2 tsp dried mint
• 1 tsp sugar
• 1/8 tsp salt

To serve:

• Flat-leaf parsley and mint
• Mixed salad of your choice (I used shredded cabbage, onions, carrots, cucumbers and pickled chillies)
• Naan, roti, pitta or other flatbread of your choice (homemade or shop bought)
• Chilli sauce

Instructions

To prepare the mushrooms:

• Give your king oyster mushrooms a good wipe with a dry kitchen towel.
• Slice the mushrooms lengthways, about 1-1.5cm thick. I got 4 slices out of each mushroom but this will depend on the size of your mushrooms.

To make the marinade:

• Whisk together the yoghurt, achaar masala, toasted chickpea flour, garlic, ground turmeric, ground coriander seeds, garam masala and salt.
• In a small saucepan, heat up the oil so that it's smoking hot.
• Carefully pour the hot oil into the whisked yoghurt and spice mixture. This will temper the spices and bring out all their beautiful colours.

To marinate the mushrooms:

• Spread the yoghurt marinade out on to a roasting tin or a large plate. Place the mushroom slices on top to coat one side. Turn them over to coat the other side, making sure they're well covered. Use a pastry brush if you need to. Cover and allow to marinate for 30 minutes or up to 24 hours in the fridge.

To cook the mushrooms:

• Heat a griddle pan or frying pan over a medium heat. Place the marinated mushroom slices in the pan and cook for 2-3 minutes per side, until chargrilled and cooked through.

To build the kebab:

• Take your favourite naan or flatbread of choice (I used soft, homemade naan). Brush some chilli sauce over the naan and then top with cabbage, onions, carrots and cucumbers.
• Place the grilled king oyster mushrooms on top and garnish with fresh parsley and mint, pickled chillies and the chilled vegan mint mayo. Serve immediately.

To make the vegan mint mayo:

• Mix together all the ingredients, cover and refrigerate until needed.

Video

Notes

• You can make the marinade up to 24 hours in advance. Ensure they’re tightly covered and kept in the fridge until needed.
• For a smoky flavour, try cooking the king oyster mushrooms on the barbecue.
• You can make this with any large, “meaty” mushrooms, such as Portobello, large chestnut or oyster mushrooms. Try a mix of mushrooms for an extra-special touch.

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If you like this, you’ll love my recipe for Meatless Seekh Kebabs

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The post Achaari Mushroom Kebabs appeared first on Sanjana.Feasts.

The beauty of simple ingredients, very few spices and fiery cooking method ensures this dish is world famous for its leopard-spotted char and smoky flavours.

How to make amazing paneer tikka at home

I’ve been working on this recipe for the ultimate Restaurant-Style Tandoori Paneer Tikka made without a tandoor or barbecue for SO long. You’ll notice my dreams of installing a big, badass tandoor in my garden still haven’t come to fruition.

Don’t worry though, I’ve found a great workaround. It’s a recipe that gives you restaurant or street-style flavours at home with minimal effort.

Spoiler: there’s no grill or oven involved either.

What is paneer tikka?

Juicy chunks of paneer marinated in a punchy hot and sour tandoori masala are skewered up with onion petals and pieces of pepper.

The loaded skewers are then grilled on a wire rack directly over the cooker to infuse deep, smoky flavours into the paneer and veg.

The ghee and oil combo in the marinade ensures the outside becomes freckled with the familiar scorch marks you’d expect from a restaurant or street-style tandoori dish.

How to serve Restaurant-Style Paneer Tikka

Serve it up with a pool of coriander and mint chutney, fresh salad leaves and lemon wedges. You can also toss in raw red onion slices and serve with butter naan or garlic naan for a true Punjabi-style feast.

A few tips before you make Restaurant-Style Paneer Tikka

1. Marinate!

Marinate the paneer, peppers and onions for a minimum of 30 minutes to give the ingredients time to get acquainted. If you have time, you can pop the paneer and veg in the tandoori marinade the night before. Be sure to keep it covered in the fridge.

2. Soak the paneer

Being your resident paneer fangirl, you’ll know I’m always going on about soaking shop-bought paneer for a fresh, homemade texture and taste. You can find out how I do this in the recipe below.

The basic idea is to rehydrate the paneer in boiling water to soften it up and give a brilliant-white colour that’s just like homemade. If you want to make your own paneer at home, you can find my recipe here: Homemade Paneer.

3. Crack a window open

Open all the windows in your house for good ventilation. The cooking process will create smoke which will need to escape. If you have an extractor fan, switch it on. It will make your house smell like a restaurant kitchen. Glorious!

4. Consider these alternative cooking options

If you don’t fancy cooking this over a flame, you can also place the skewers on a wire rack and cook them in an oven. Make sure it’s very hot. Traditional tandoors average 400°C heat so it needs to be hot! You can also place these on a griddle pan or on the barbecue.

5. Choose the right kind of skewers

I used flat metal skewers (be careful when turning as the handles can get really hot) but you can also use bamboo skewers. Be sure to soak them in cold water for an hour before you use them. This will stop them burning during the cooking process.

6. Kashmiri chilli powder is your friend

Most restaurants and street vendors add red food colour to their marinade for the iconic and eye-popping crimson colour. I’m no food snob and am not opposed to food colours in cooking but I just don’t find it necessary in this dish.

Kashmiri chilli powder will give you a gorgeous natural red colour with very little heat. If you can’t get hold of it, use equal parts smoky paprika and regular chilli powder in its place. I often use tomato paste for colour and tang which isn’t traditional but works a treat.

Can I veganise this Restaurant-Style Paneer Tikka?

If you’re looking for a vegan tandoori option, check out my Tandoori Tofu Tikka recipe. The marinade for that recipe packs a huge punch to really infuse the tofu with plenty of flavour.

If you prefer a milder tikka, you can easily veganize this recipe. Switch the paneer for tofu, tempeh or seitan, use all oil instead of ghee and sub in coconut yoghurt in both the tikka marinade and chutney recipes.

Watch a full step-by-step video for this Paneer Tikka recipe

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Paneer Tikka

Juicy chunks of Indian cottage cheese marinated in homemade tandoori paste and grilled until charred. Perfect with naan, roti or paratha.

Course Appetizer, Main Course

Cuisine Indian

Keyword cheese, kebab, north indian, paneer, skewer, tandoori, vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

• 6 large metal kebab skewers (if using wooden skewers, soak in cold water for 1 hour prior to skewering the paneer)

Ingredients

For the paneer & marinade:

• 400 g paneer cut into large cubes (soak in hot water for 5 minutes and drain)
• 2 bell peppers cut into large squares
• 2 red onions quartered and separated into petals
• 75 g plain yoghurt
• 1/2 tsp ground black pepper
• 2 tsp lemon juice
• 1 tsp ground cumin seeds
• 1 tsp ground coriander seeds
• 2 cardamom pods (seeds ground)
• 1/4 tsp ground turmeric
• 1/4 tsp black salt
• 1/2 tsp garam masala
• 1/2 tsp kasoori methi (dried fenugreek leaves)
• 1 tsp Kashmiri red chilli powder
• 1 tsp smoked paprika (optional)
• 2 tbsp chickpea flour
• 2 large cloves garlic crushed
• 2 cm piece ginger grated
• 2 tbsp sunflower, vegetable, mustard or rapeseed oil

To serve:

• 1 tbsp melted ghee for brushing on the cooked tikka
• Sliced onions and tomatoes
• Fresh coriander leaves chopped

Instructions

• Roast the chickpea flour in a dry pan until lightly toasted. Set aside.
• Whisk together all the ingredients for the marinade, including the roasted chickpea flour and except the oil.
• Heat the oil over a high heat until smoking hot. Carefully whisk this into the marinade.
  Add the paneer, peppers and onions. Mix well to coat and set aside for 30 mins (or cover and refrigerate for up to 2 days).
• Preheat the oven to 200C/400F.
• Skewer the paneer, onions and peppers on the skewers, alternating in each ingredient.
• Set a metal wire rack on top of a baking tray and arrange the skewers on top. Bake for 10 minutes if proceeding to the next step, or 15 minutes if skipping the next step.
• Optional: Once out of the oven, hold each skewer over a direct flame on your hob burner roll char the outside. Be careful not to burn yourself and open a window before you start.
• Brush the paneer tikka pieces with melted ghee and serve immediately with all the accompaniments.

Notes

This paneer tikka is excellent with naan, roti or a simple salad.

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If you like this, you’ll love my recipe for Shahi Paneer

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These kebabs are made with thick, creamy yogurt that’s been hung for 24 hours, paneer, fresh mint, coriander, ginger and chilli – hardly health food but when a lettuce-wrapped kebab with crunchy veggies and sweet onion sauce tastes this fresh, you won’t care. I promise.

The Dhai Ke Kebabs themselves have a golden, crunchy exterior from a combination of breadcrumbs and semolina – the audible ‘crunch’ when you bite into it is SO satisfying. The inside is soft, surprisingly light and lemony with the freshness of mint, coriander and a touch of ginger. The delicate combo of flavours will dance on your palate as if you were partaking in a groom’s dhol procession at an Indian wedding, midsummer.

Inspired by the rich, spicy Mughlai feasts of kings and queens in Medieval India, this alternative take on Dhai Ke Kebabs is definitely a far cry from how they would have been eaten in ornate palaces. They would have probably made up part of a larger feast of biryani, slow-cooked curries laden with dried fruits and cream and fluffy tandoor-cooked bread – all served on a lavish dining table decked with the finest gold dinnerware.

Well I’m no Mughlai rani.

While the essence of indulgence remains with the Dhai Ke Kebabs, the rest of the dish is light, fresh, crunchy and colourful. Perfect for modern-day feasting and our busy lifestyles.

This is one of those dishes that was made for sharing. Crown your table with all the different components; Dhai Ke Kebabs, lettuce leaves, sliced carrots, cucumbers, sweet onion drizzle, toasted cashews, pomegranate, mint leaves, coriander and a few bottles of cold beer and you’re good to go. Assemble as you eat. That way, you can add more or less of whatever you like. The only problem you might have is fitting everything into the one lettuce wrap.

Word of advice… Eat with your hands – cutlery will only slow you down.

This is one of the most mouth watering dishes you can cook when you’re craving something fresh, inspired and just that little bit different from the usual veggie burgers or falafel.

Dhai Ke Kebab Lettuce Wraps with Sweet Onion Drizzle
Serves 6-8

For the Dhai Ke Kebabs:

350g hung yoghurt (try using Greek yoghurt, hung in a cheesecloth for 24 hours)
220g crumbled paneer
100g fresh breadcrumbs
4 fresh chillies, chopped finely
2 tbsp fresh ginger, grated
1 tbsp fresh coriander, chopped
1 tbsp fresh mint, chopped
2 tbsp dry-roasted chickpeas, ground (daria)
1 tsp cracked black pepper
½ tsp ground coriander seeds
Juice ½ lemon
Salt to taste

For the kebab coating:
100ml milk
100g fresh breadcrumbs
30g coarse semolina

Oil to deep fry

To serve:
2 heads Cos lettuce, leaves separated
Pomegranate seeds
1 cucumber, sliced finely
4 carrots, sliced finely
Handful toasted cashews
Fresh coriander
Fresh mint

For the sweet onion drizzle:
180g brown sugar
80ml apple cider vinegar
1 red onion, chopped finely
2 tsp poppy seeds
1 tsp sesame oil
2 red chillies
1 tsp English mustard
1 tsp ground fennel seeds
½ tsp salt
2 tsp cornflour dissolved in 2 tbsp cold water

Method

1. First, make the sweet onion drizzle. Combine all the ingredients except the fennel seeds and cornflour in a pan. Stir to combine and bring to the boil. Simmer, stirring often for 20 minutes until slightly thick and syrupy. Transfer to a blender and puree until smooth. Return to the head and stir in the ground fennel seeds and cornflour. Stir until thick, adding a little bit of water if necessary. Remove from the heat and allow to cool. You should have a sticky-sweet and spicy sauce.

2. To make the kebabs, combine all the ingredients apart from the coating ingredients in a large bowl and combine. You should have a dough-like consistency. Knead it for a minute.

3. Make golf ball-sized balls and shape the kebabs as you wish – you can do little slider-type tikki shapes or longer kofta-style kebabs. I did both just to mix it up a bit. Place onto baking sheets.

4. Combine the breadcrumbs and semolina for the coating. Roll each kebab into the coating and arrange on the baking tray. Once you’ve done them all, briefly dip each one into a bowl of milk and back into the coating mix. This will ensure your coating is substantial for a crispy outside.

5. Arrange each one on a baking tray and place in the freezer for 20 minutes.

6. Fill a pan with enough oil to deep fry the kebabs. Heat to 160C. You could bake them with a spray of oil but they won’t be as crispy, evenly brown or delicious. Deep fry them – I promise you it’s worth it.

7. Remove the kebabs from the freezer and fry three or four at a time, taking care not to overcrowd the pan. Overcrowding the pan will result in the temperature of the oil dropping. Nobody wants greasy kebabs.

8. Fry until golden all over. Drain the kebabs on a plate lined with kitchen paper. Serve immediately or keep warm in the oven for up to 30 minutes. You could also freeze them for baking later.

9. Place all the filling ingredients on a platter and serve in the middle of the table, allowing everybody to dig in and build their own lettuce wraps.

Enjoy watching everyone fight over the Dhai Ke Kebabs.

Love Sanjana

The post Dhai Ke Kebab Lettuce Wraps with Sweet Onion Drizzle appeared first on Sanjana.Feasts.

It carries the flavour of an excellent Makhani sauce, with extra tandoori tofu. Indeed, it’s a vegan take on Britain’s favourite curry.

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style.

Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan.

How to make Tandoori Tofu Tikka Masala

Yeah, yeah, yeah, I know it’s not an “authentic Indian recipe” and have heard far too many times, “Ask any Indian what tikka masala is and they won’t know.”. Wrong. It’s delicious and you must try it.

What type of tofu is best for Tandoori Tofu Tikka Masala?

I’ve been obsessed with tofu puffs for as long as I can remember. I like to think of them as sailboats for any sauce or spice you add. They soak in flavours like there’s no tomorrow and you don’t have to marinate them for hours.

Tofu puffs are pre-fried tofu cubes you can find in your local Chinese supermarket. If you can’t get these, substitute them for firm tofu. Drain it and pan fry it until golden.

How to cook with tofu puffs

A lot of the time, we make our weeknight stir fries in a matter of minutes and thanks to these spongy little fellas, they’re filling and seriously flavoursome.

In this recipe, tofu puffs the perfect carriers for my homemade tandoori paste and creamy vegan tikka masala sauce.

If you like a mild curry that still packs a punch in terms of being aromatic, this one’s for you.

How to make Tofu Tikka Masala

As compromised as I feel for not owning my own tandoor (I keep telling myself it will happen one day), this works just as well in the oven. Whack the temperature up as high as it goes and cook your skewers for about 8-10 minutes or until slightly they carry a slight char.

It’s also worth noting that while it’s not exactly traditional to add tomato puree to a tandoori masala paste, I do. However, if you don’t like tomatoes, go ahead and add some red food colouring. This is your dish.

What if I don’t have tofu?

If you can’t get tofu puffs (I get mine from our local Chinese supermarket), try this with regular firm tofu, cauliflower florets, baby potatoes, paneer, mushrooms, idli pieces or anything else that will hold its own on a skewer.

If you still want to use tofu but can’t get the puffed kind, try using firm tofu, weighted and pressed for a few hours to remove excess water, cubed and lightly pan-fried. I’m afraid that medium or silken tofu won’t cut it on the kebab skewer for this recipe.

What kind of skewers should I use?

I use flat metal kebab skewers. They get really hot so be careful if you’re using them too. If you only have bamboo skewers, soak them in cold water for an hour to ensure they don’t burn in the oven.

How to serve Tandoori Tofu Tikka Masala

Finally, serve with flaky paratha, rice and lime wedges. It’s also delicious with garlic and coriander naan.

Tofu Tikka Masala recipe

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Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right?

Course Main Course

Cuisine Indian

Keyword curry, north indian, tandoori, tofu, vegan

Prep Time 35 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 300 g tofu puffs (I get mine from my local Chinese supermarket)
• Fresh coriander chopped, to garnish
• Lime or lemon wedges to garnish
• Paratha or naan to serve
• Basmati rice to serve

For the homemade tandoori paste:

• 1 tsp whole coriander seeds
• 6 black peppercorns
• 2 dried red chillies or fresh if you like
• 2 inch stick cinnamon
• 1 tsp cumin seeds
• 1 star anise
• 4 cloves
• Seeds of 4 green cardamom pods
• 1 black cardamom optional
• 1 tsp fennel seeds
• 1 tsp turmeric
• 2 tbsp concentrated tomato puree
• 2 tbsp coconut cream
• 1 tsp salt
• 1 tbsp lemon juice

For the sauce:

• 1 tbsp oil
• 4 cloves fresh garlic chopped
• 1 tbsp grated ginger
• 3 red chillies chopped (or to taste)
• 1 tbsp concentrated tomato puree
• 400 g passata
• 1 tbsp ground coriander
• 1/2 tbsp ground cumin
• 2 tsp garam masala
• 2 tbsp ground almonds
• 2 tsp ground green cardamom seeds
• 2 tsp ground fennel seeds
• 400 ml coconut milk
• 1 tsp kasoori methi optional
• 2 tbsp light brown sugar
• Salt to taste

Instructions

• To make the tandoori paste, heat a dry frying pan until hot. Add all the spices apart from the coconut cream, lemon juice, salt and concentrated tomato puree. Toast until aromatic, a couple of minutes but don’t leave it unattended because it can burn very easily.
• Place all the spices in a high-powered blender or coffee grinder. I use my NutriBullet. Once ground to a fine powder, stir in the lemon juice, coconut cream, tomato puree and salt.
• Add the tofu puffs to the paste and give them a good mix, taking care not to break the tofu pieces up. Set aside while you make the vegan tikka masala sauce.
• Pre-heat the oven to 200°C.
• To make the vegan tikka masala sauce, heat the oil in a medium, non-stick pan. Add the garlic, ginger and chillies. Sauté for a few moments before adding the concentrated tomato puree. Cook for 5 minutes on a medium heat, stirring all the time. Add the passata, followed by the rest of the ingredients. Give it a good whisk, cover and cook on a low heat for 20-30 minutes, stirring often.
• Lightly grease a non-stick oven tray. Skewer the tofu pieces onto your kebab sticks. Arrange on the baking tray and pop into the oven for 8-10 minutes, turning them halfway to ensure even browning. Remove from the oven.
• Serve immediately, bringing the kebabs and sauce to the table, letting everyone mix their own sauce and tofu pieces for a bit of fun and drama. Garnish with chopped coriander, lime or lemon wedges and extra coconut cream. Serve with jalebi paratha or garlic and coriander naan and rice.

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If you like this, you’ll love my recipe for Kadai Tofu & Vegetables

Love Sanjana

The post Tandoori Tofu Tikka Masala appeared first on Sanjana.Feasts.