Stuffed Mushrooms Kebabs with Yogurt dip

Take 12 whole mushrooms and remove stalks. Scrape the insides away with the back of a spoon. Prepare a stuffing with a cup of fresh grated paneer (Indian cottage cheese) mixed with a tablespoon of grated ginger and a tablespoon of chopped coriander leaves, and a finely chopped green chili. Add a pinch of salt and pepper. Stuff it into the mushrooms and seal it by covering it with all purpose fluor or almond fluor and keep it aside. Next prepare a marinade with a cup of yogurt, juice of half a lemon, a tablespoon of almond flour, a teaspoon of grated ginger, one finely diced green chilis, a teaspoon of coriander powder, a teaspoon of kasoori methi (dried fenugreek leaves), a teaspoon of garam masala powder, a tablespoon of olive oil, and a pinch of salt. Dip the stuffed mushrooms in the marinade. Now put them on skewers and grill them until they turn brown. Serve hot with a yogurt dip.

Yogurt dip

Take a cup of Greek yogurt. Add 12 crushed walnuts, one large minced garlic clove, a teaspoon of olive oil, a tablespoon each of finely chopped fresh dill leaves, mint leaves, and coriander leaves. Season with a pinch of salt, ground cumin powder, and pepper.