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