1Preheat oven to 250°C or 230°C fan forced. Combine yoghurt, tandoori paste and cumin in a large bowl. Add mushrooms and stir to coat.
2Place mushrooms onto a well-greased baking tray. Roast for 10-12 minutes until lightly charred and tender.
3Top with coriander leaves and serve with yoghurt, naan bread and lemon wedges.