Instructions

1. Chop the mushrooms in your preferred style.
2. Combine all marination ingredients in a large mixing bowl, excluding oil for grilling/baking.
3. Add mushrooms to the bowl, coating them with the yogurt marinade. Allow them to marinate for 30 mins.
4. Heat oil in a cast-iron skillet. Roast the marinated mushrooms on medium to medium-high heat, pressing them down with a spatula or heavy pan.
5. Flip when one side is well-charred and repeat for the other side.
6. Alternatively, bake in the oven at 200°C for 45 minutes (monitor to prevent burning).
7. Blend silken tofu and water in your BlendJet until you achieve a smooth, cream-like mixture. Set aside.
8. Heat oil in a large pan. Add onions and cook for 3-4 minutes until translucent.
9. Add aromatics: green chili, ginger-garlic paste or minced ginger and garlic. Sauté for 30 seconds.
10. Introduce ground spices: turmeric, red chili powder, ground cumin, ground coriander seeds.
11. Add tomato puree and garam masala. Cook on medium-low heat for a few mins until tomatoes are cooked.
12. Add the charred mushrooms, mix well, and incorporate the “silken tofu cream.”
13. Turn off the heat, stir in dried fenugreek leaves (Kasuri methi), and garnish with chopped coriander/cilantro.