Ingredients:

• Oyster mushrooms (Dhingri) – 200 g

• Thick yogurt (Dahi) – ½ cup (use cashew yogurt for vegan)

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

• Red chili powder (Lal mirch) – 1 tsp

• Turmeric (Haldi) – ½ tsp

• Garam masala – ½ tsp

• Coriander powder (Dhaniya powder) – 1 tsp

• Cumin powder (Jeera powder) – 1 tsp

• Lemon juice (Nimbu ras) – 1 tbsp

• Salt – to taste

• Mustard oil (Sarson ka tel) – 1 tbsp

• Skewers – as required

Method:

1. Clean and pat dry mushrooms.

2. Mix yogurt, ginger-garlic paste, all spices, lemon juice, mustard oil → make marinade.

3. Add mushrooms, coat well, marinate for 1 hour.

4. Thread mushrooms on skewers.

5. Grill in oven/tandoor at 200°C for 15–20 mins OR pan-fry on grill pan. Serve hot with mint chutney and onion rings.

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