Khumb Shashlik

Khumb Shashlik

From   Tea Time

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Indian

Marinated mushrooms and coloured capsicums skewed onto satay sticks and pan cooked


  • Button mushrooms (khumbh) 12
  • Medium green capsicum 1
  • Medium red capsicum 1
  • Mustard oil 2 tbsps
  • Fenugreek seeds (methi dana) ¼ tsp
  • Mustard seeds ¼ tsp
  • Cumin seeds ¼ tsp
  • Onion seeds (kalonji) ¼ tsp
  • Fennel seeds (saunf) ¼ tsp
  • Hung yogurt ½ cup
  • Red chilli powder ¼ tsp
  • Turmeric powder ¼ tsp
  • Green caramom powder ¼ tsp
  • Salt to taste
  • Achaari masala ¼ tsp
  • Ginger-garlic pasrte 1 tsp
  • Ginger paste 1 tsp
  • Roasted chana powder 1 tbsp
  • Fresh mint a few sprigs
  • Lachcha salad as required


  • Add 1 tbsp mustard oil in a non-stick pan, add fenugreek seeds, mustard seeds, cumin seeds, onion seeds and fennel seeds and saute till fragrant. Cool and grind to a powder.
  • Take yogurt in a bowl, add red chilli powder, turmeric powder, cardamom powder, salt, achaari masala, ground spice powder, ginger-garlic paste, ginger paste and roasted chana powder and mix well.
  • Trim off the ends and put the mushrooms into the bowl, mix well and set aside to marinate.
  • Cut red and green capsicum into square pieces equal or a little less in size to the mushrooms. Add this to the bowl, mix and let them marinate with the mushrooms.
  • Skew on one green capsicum piece, one red capsicum piece and a mushroom on each satay stick.
  • Heat 1 tbsp mustard oil in another non-stick pan, place the satay sticks in and shallow-fry, rotating the sticks so that they get cooked evenly on all sides.
  • Place the shashliks on a serving platter, garnish with mint sprigs and serve with a bowl of lachcha salad.