Ingredients:

• Oyster mushrooms (Dhingri) – 200g, sliced

• Onion (Pyaaz) – 2 medium, chopped

• Tomato (Tamatar) – 3 medium, pureed

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

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

• Fresh cream (Malai) – ¼ cup (use cashew cream for vegan)

• Kasuri methi (Dried fenugreek leaves) – 1 tsp

• Red chili powder (Lal mirch) – 1 tsp

• Turmeric (Haldi) – ½ tsp

• Coriander powder (Dhaniya powder) – 1 tsp

• Garam masala – ½ tsp

• Salt – to taste

• Paneer (for veg) / Chicken (for non-veg) / Tofu (for vegan) – 200g, cubed

Method:

1. Prepare base gravy

   • Heat 1 tbsp butter in a pan, sauté onions till light golden.

   • Add ginger-garlic paste, cook till raw smell disappears.

   • Add tomato puree, red chili, turmeric, coriander powder, salt. Cook on medium flame till oil separates (10–12 min).

2. Cook mushrooms

   • In another pan, heat 1 tbsp butter, sauté mushrooms till slightly browned and water evaporates. Keep aside.

   • (If using chicken, grill/fry till fully cooked; if using paneer/tofu, lightly pan-fry).

3. Combine & finish

   • Add mushrooms + paneer/chicken/tofu to gravy.

   • Add ½ cup water and simmer for 8–10 mins.

   • Crush kasuri methi between palms, sprinkle into curry.

   • Stir in cream, simmer 2 mins more.

Serve hot with naan, roti, or jeera rice.

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