Pineapple Mushroom Tikka with Tandoori Masala – A Delicious Vegetarian Appetizer
Pineapple Mushroom Tikka is a vibrant, flavorful appetizer that marries the tangy sweetness of pineapple with the smoky spice of mushrooms, all enhanced by the bold flavors of Tandoori Masala. This recipe brings together the earthy taste of button mushrooms, the crispness of green bell peppers, the subtle sweetness of pineapple, and the spicy, aromatic marinade. Ideal for parties or a satisfying evening snack, this dish provides an exciting twist on traditional tikka recipes, creating a real “party in your mouth” with every bite.
Cuisine: North Indian
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 250 grams |
| Green Bell Pepper (Capsicum) | 2, diced |
| Pineapple | 1 cup, diced |
| Onion | 1, diced |
| Gram flour (besan) | 3 tablespoons |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Ginger garlic paste | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Tandoori masala | 1 tablespoon |
| Kasuri methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Lemon juice | 1 teaspoon |
| Salt | As per taste |
| Oil | 2 tablespoons |
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Total Time: 90 minutes
Instructions
-
Prepare the Ingredients:
- Start by cleaning the mushrooms thoroughly. Remove the stems if desired, and slice them into bite-sized pieces.
- Deseed the green bell pepper (capsicum) and cut it into squares.
- Chop the onion and pineapple into thin squares, ensuring they are roughly the same size as the mushrooms and capsicum. Set aside.
-
-
Marinate the Vegetables:
- In a large mixing bowl, combine the chopped mushrooms, green bell pepper, onion, and pineapple.
- Add the gram flour (besan), curd (yogurt), ginger garlic paste, turmeric powder, red chilli powder, tandoori masala, kasuri methi, lemon juice, and salt to taste.
- Drizzle in a teaspoon of oil and mix everything together well. Make sure that all the pieces are coated with the flavorful marinade.
- Cover the bowl with plastic wrap or a lid and refrigerate the marinated vegetables for at least 1 hour. This will allow the flavors to meld and infuse into the ingredients.
-
Prepare the Skewers:
- After an hour of marination, take the bowl out of the fridge and give the mixture a good stir to ensure the marinade is evenly distributed.
- Prepare wooden skewers (if using) by soaking them in water for about 10-15 minutes to prevent burning during cooking.
- Skewer the marinated vegetables, alternating between mushrooms, capsicum, onion, and pineapple, ensuring an even distribution on each skewer.
-
Grill the Tikka:
- Heat a griddle (or tawa) over medium heat and lightly coat it with some oil to prevent sticking.
- Place the skewers on the griddle and cook the Pineapple Mushroom Tikka, turning the skewers occasionally to ensure that all sides are cooked evenly.
- Keep basting the tikka with a little oil while grilling to get a golden and crispy texture.
- Continue grilling for about 15-20 minutes or until the vegetables are cooked through and slightly charred on the edges, giving it a delicious smokey flavor.
-
Serve:
- Once the Pineapple Mushroom Tikka is beautifully golden and roasted on all sides, remove the skewers from the griddle and arrange them on a serving platter.
- Serve hot with a side of fresh Dhaniya Pudina Chutney (Coriander Mint Chutney) or Pudina Dahi Chutney (Mint Yogurt Dip) for a refreshing contrast to the spicy, smoky flavors of the tikka.
Tips for the Best Pineapple Mushroom Tikka:
- Marinate Well: The longer you allow the vegetables to marinate, the better the flavors will develop. If you have the time, marinate them for 2 hours or even overnight for a deeper, more intense flavor.
- Grill on High Heat: Ensure your griddle or grill is hot before placing the skewers. This helps achieve that perfect charred, smoky flavor that’s characteristic of traditional tandoori dishes.
- Substitute Vegetables: Feel free to experiment with other vegetables like zucchini, cauliflower, or paneer for a different variation.
- Use Fresh Pineapple: Fresh pineapple adds a juicy sweetness that enhances the dish, but canned pineapple can also be used in a pinch. Just be sure to drain it well.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Protein | 4g |
| Carbohydrates | 18g |
| Fiber | 3g |
| Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 200mg |
| Sugars | 9g |
| Vitamin C | 15% DV |
| Iron | 5% DV |
(Note: Nutritional values are estimates and may vary based on ingredient quantities and cooking methods.)
Why You’ll Love Pineapple Mushroom Tikka:
This recipe is a perfect example of how the balance between sweet, savory, and spicy can create an irresistible combination. The earthy flavor of the mushrooms, paired with the tropical sweetness of pineapple, offers a refreshing twist on the typical tandoori. The inclusion of tandoori masala adds that authentic depth of flavor, making this dish a crowd-pleaser at any gathering.
Ideal for those looking for a vegetarian alternative to traditional grilled appetizers, Pineapple Mushroom Tikka is light yet flavorful, and it’s sure to be a hit at your next dinner party or as an evening snack. The easy-to-follow steps and simple ingredients make this dish an approachable and delightful way to enjoy the magic of North Indian flavors right at home.
