For Cleaning Mushrooms

• In a bowl, add mushrooms, add wheat flour and coat the mushrooms evenly.
• Add water as required, give it a good mix and wash it twice or until cleaned.
• Strain the mushrooms and keep them aside for further use.

For Mushroom Marination

• In a bowl, add mushrooms, ginger-garlic paste, salt to taste, oil, green chillies, tender coriander stems, curd, degi red chilli powder, turmeric powder.
• Add coriander powder, cumin powder. Mix well and marinate.
• Keep it aside for further use.

For Dhaba Style Mushroom

• In a handi, add oil. Once it’s hot, add dry kashmiri red chillies, cumin seeds, and onions. Cook for 3-4 minutes or until the onion gets translucent.
• Add marinated mushrooms and cook for 4-5 minutes or until oil separates from the masala.
• Add tomatoes, cover it with the lid and let it cook for another 7-8 minutes or until the mushrooms are cooked.
• Now, finish with garam masala and butter. Give it a quick boil.

For Smoke

• Place a piece of burning coal in a steel bowl, pour some ghee over it, place the bowl into the handi, cover it with the lid. Let it smoke for a while.
• Open the lid and transfer the sabji into the serving dish or bowl. Garnish it with coriander sprig and cashew nuts.
• Serve hot with roti or naan.