Ingredients:

• Oyster mushrooms (Dhingri) – 200g, chopped

• Onion (Pyaaz) – 2 medium, thinly sliced

• Yogurt (Dahi) – ½ cup (use coconut yogurt/soy yogurt for vegan)

• Ginger-garlic paste (Adrak-lehsun paste) – 1 tbsp

• Cashews (Kaju) – 10, soaked & ground to paste

• Green chili (Hari mirch) – 2, slit

• Oil/ghee – 3 tbsp (use oil for vegan)

• Whole spices – 2 cardamom (Elaichi), 2 cloves (Laung), 1 small cinnamon stick (Dalchini), 1 bay leaf (Tej patta)

• Coriander powder (Dhaniya powder) – 1 tsp

• Garam masala – ½ tsp

• Salt – to taste

• Protein option – Paneer / Chicken / Tofu – 200g

Method:

1. Prepare onion base

   • Heat oil/ghee, add whole spices. Let them crackle.

   • Add sliced onions, sauté till deep golden brown. Remove half for garnish.

2. Make korma paste

   • In same pan, add ginger-garlic paste, fry 1 min.

   • Add cashew paste + yogurt, whisk continuously to avoid curdling.

3. Cook mushrooms & protein

   • Add mushrooms, stir well for 3–4 mins.

   • Add paneer/chicken/tofu, mix.

   • Add coriander powder, salt, and green chilies.

   • Add ½ cup water, cover, cook on low 10 mins.

4. Finish

   • Sprinkle garam masala.

   • Garnish with fried onions kept aside.

Serve with naan, paratha, or pulao.

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