Smoky Cheesy Mushroom Tandoori

PREPARATION

 
1. In a bowl, add 40 grams hung curd, 1 teaspoon red chili, 1/2 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon dry mango powder, 1/2 teaspoon salt, 1 teaspoon ginger, 1 teaspoon garlic, 2 teaspoons dry fenugreek leaves, 1 tablespoon coriander, 1 tablespoon melted butter, and 80 milliliters hot mustard oil. Mix well to combine.
2. Add 350 grams mushrooms and coat well with the mixture. Cover and marinate for 15 minutes.
3. Take 20 grams mushroom stems, cut into small pieces, and transfer to a bowl.
4. Add 40 grams processed cheese, 1 tablespoon coriander, 1/4 teaspoon salt, and 1/4 teaspoon red chili. Mix well to combine.
5. Fill the mixture into the marinated mushrooms and transfer to a bowl. Place a burning charcoal piece in the bowl, pour 1 teaspoon oil over the charcoal. Cover for 1 minute.
6. After that, remove the charcoal from the bowl.
7. Heat some butter in a pan, add the prepared mushrooms. Cover and cook for 1 - 2 minutes.
8. Open the lid, add 1 tablespoon coriander over it, then remove from the heat.
9. Serve.