Preheat oven to 250°C or 230°C fan forced. Wipe whole button mushrooms with a damp cloth if needed. Combine 1 cup of yoghurt, tandoori paste and cumin in a large bowl. Add mushrooms and stir to coat.
Place mushrooms onto a well-greased baking tray. Roast for 10-12 minutes until lightly charred and tender.
Serve on a platter, topped with coriander leaves, lemon wedges, yoghurt on the side. Load into naan bread and enjoy!