Ingredients:

• Oyster mushrooms (Dhingri) – 200g, finely chopped

• Onion (Pyaaz) – 1 medium, chopped

• Garlic (Lehsun) – 4 cloves, minced

• Fresh cream (Malai) – ½ cup (use cashew cream for vegan)

• Butter (Makkhan) – 2 tbsp (use olive oil/vegan butter for vegan)

• Black pepper (Kali mirch) – ½ tsp

• Salt – to taste

• Fresh coriander (Dhaniya) – 2 tbsp, chopped

• Paneer cubes (Paneer) – 200g (for veg) / Chicken breast (Murgh) – 200g (for non-veg) / Tofu – 200g (for vegan)

Method:

• Prepare protein – Grill paneer/chicken/tofu pieces with a drizzle of oil until golden (chicken should be fully cooked).

• Make mushroom sauce – In a pan, melt butter, sauté onion & garlic till golden. Add mushrooms, cook till water evaporates. Add cream, black pepper & salt, simmer for 5–6 mins till creamy.

• Finish – Pour sauce over grilled protein, garnish with coriander.

Serve with garlic bread, roti, or steamed rice.

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