Tandoori Portobello Hotpot with Walnut Dust Recipe

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Tandoori Portobello Hotpot with Walnut Dust
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A cheesy blend of mushrooms and makhni gravy, served tandoori-style. The walnut crumbs add a lovely crunch to the texture.

Ingredients of Tandoori Portobello Hotpot with Walnut Dust

  • 200 gm portobello
  • 250 gm fresh cream
  • 30 gm Philadelphia cheese
  • 50 gm yellow butter
  • 20 gm Panko bread crumbs
  • 20 gm roasted walnuts
  • 30 gm chopped onions
  • 15 gm chopped garlic cloves
  • 5 gm chopped green chillies
  • 30 gm grated parmesan cheese
  • 30 gm makhni gravy readymade (optional)
  • 5 ml truffle oil
  • 10 ml refined oil
  • 20 gm chopped bell peppers (red and yellow)
  • 10 gm crushed black pepper
  • Salt to taste

How to Make Tandoori Portobello Hotpot with Walnut Dust

  • 1.Wash portobello and marinate it with half quantity of fresh cream, philadelphia cheese, salt and pepper.
  • 2.Cook in OTG at 200 degree celsius for 10-12 minutes until it is golden brown.
  • 3.Cut portobello into halves and let it cool.
  • 4.Take refined oil in a pan.
  • 5.Sauté garlic, onion, green chillies, and bell peppers.
  • 6.Add makhni gravy and cook for a minute.
  • 7.Add cooked portobello with remaining half of cream. Adjust seasoning.
  • 8.Finish with chopped coriander and truffle oil.
  • Method for walnut dust:
  • 1.Take soft butter in a non-stick pan.
  • 2.Add panko crumbs. Sauté the mixture until crumbs turn yellow in colour.
  • 3.Add walnut and continue cooking on slow flame. Let it cool.
  • 4.Mix grated parmesan cheese.
  • 5.Serve Tandoori Portobello hotpot, topped with walnut churra.