PREPARATION

1. In a mixing bowl, add 180 grams yogurt, 30 grams gram flour, 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon chaat masala, 1/2 teaspoon garam masala, 1/2 teaspoon carom seeds, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 15 milliliters lemon juice, 15 milliliters oil and mix it well.
2. Add 130 grams bell pepper, 50 grams onions, 280 grams mushrooms and mix it well.
3. Marinate for 30 minutes.
4. Soak skewers in water for 30 minutes.
5. Skewer the mushrooms and bell pepper in it.
6. Heat some oil in a pan and shallow fry these until it turns golden brown in color from all sides.
7. Remove it from heat and keep aside.
8. Heat 15 milliliters oil in a skillet, add 1 teaspoon cumin, 1 teaspoon garlic, 1 teaspoon ginger and stir for 1 - 2 minutes.
9. Then, add 1 1/2 teaspoons green chili, 70 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 130 grams tomato and saute until it turns soft and pulpy.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1/2 teaspoon turmeric and stir well.
13. Add 120 milliliters water and mix it well.
14. Bring it to a boil.
15. Remove it from heat and allow it to cool.
16. Transfer this into a blender and blend it into a puree.
17. Heat 30 millilites oil in a skillet, add the blended puree in it and mix it well.
18. Bring it to a boil.
19. Add 20 grams leftover marinate mixture and mix it well.
20. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
21. Then, add 150 milliliters water and mix it well.
22. Bring it to a boil.
23. Now, add the mushroom tikka in it and mix it well.
24. Cover it with lid and cook for 5 - 7 minutes on medium heat.
25. Open the lid and give it a nice stir.
26. Add 60 grams cashew paste and mix it well.
27. Add 2 tablespoons fresh cream and mix it again.
28. Cook for 3 - 5 minutes on medium heat.
29. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
30. Add 1 1/2 tablespoons coriander and mix it again.
31. Cook for another 3 - 5 minutes on medium heat.
32. Remove it from heat.
33. Serve hot.