Ingredients:

• Oyster mushrooms – 200 g (Dhingri)

• Thick yogurt – ½ cup (Dahi; use vegan curd for vegan option)

• Fresh cream – 2 tbsp (Malai; use cashew cream for vegan)

• Ginger-garlic paste – 1 tsp (Adrak-lehsun paste)

• Green chili paste – ½ tsp (Hari mirch paste)

• Coriander powder – 1 tsp (Dhaniya powder)

• Cumin powder – ½ tsp (Jeera powder)

• Garam masala – ½ tsp

• Lemon juice – 1 tsp (Nimbu ras)

• Salt – to taste

• Oil – 2 tsp

Method:

• Clean and pat dry the mushrooms. Keep them whole if medium, or cut into halves if large.

• In a bowl, whisk together yogurt, cream, ginger-garlic paste, chili paste, and all spices. Add lemon juice and 1 tsp oil.

• Coat the mushrooms in this marinade. Cover and refrigerate for at least 1 hour.

• Skewer the mushrooms onto sticks (like paneer tikka).

• Grill on a tandoor, oven (200°C for 15 minutes), or tawa with a little oil, turning until charred on edges. Serve hot with green chutney and onion rings.

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