Soak almonds and melon seeds in hot water for 20 minutes. Once softened, peel the almonds and set aside.

If the mushrooms are large, cut them in half to help them cook evenly.

In a bowl, mix hung curd, roasted besan, chilli powder, garam masala, chaat masala, turmeric, salt, black pepper, ginger-garlic paste, lemon juice, and oil.

Add the mushrooms and mix well to coat. Let it marinate for at least 30 minutes.

Heat 2 tablespoons of oil in a skillet over high heat. Add the marinated mushrooms and sauté until golden and about 75% cooked. Remove and set aside.

In the same pan, heat 1 tablespoon of oil. Add bay leaf, cinnamon, and cloves. Let them sizzle.

Add chopped onions and sauté until soft and translucent.

Add cumin seeds, ginger-garlic paste, and green chilli. Cook until the raw smell disappears.

Add chilli powder, turmeric, and salt with a splash of water and mix.

Add the chopped tomatoes, blanched almonds, soaked melon seeds, and sugar. Cook until the tomatoes turn mushy and the mixture comes together. Add a little water if needed.

Remove the bay leaf and cinnamon stick. Let the mixture cool slightly, then blend into a smooth paste.

Heat 1 more tablespoon of oil in the same pan. Add the ground masala paste and 1 cup of water. Mix and simmer for 7–8 minutes.

Pour in the cream and stir to combine.

Add the sautéed mushrooms and cook for another 4-5 minutes, until the mushrooms are tender and coated in the gravy.

Sprinkle a little garam masala and garnish with fresh coriander.

Drizzle ghee on top just before serving, if using, for extra richness.

Serve hot with tandoori roti, naan, lachedar paratha, chapati, or with rice.