India, Dec. 18 -- Kukurmutta Paneer Rassa is rooted in everyday Indian kitchens where winter meals are planned around seasonal availability and nourishment. Mushrooms, known locally as kukurmutta, are often chosen during colder months because they cook quickly and pair well with spice-based gravies. Paneer balances the dish by adding substance and protein.

Mushrooms have been eaten across Asia and Europe for centuries, long before they became common in Indian homes. Their entry into Indian cooking increased in the late 20th century as fresh varieties reached local markets. Paneer, introduced much earlier during the Mughal period, shaped many slow-cooked gravies that remain popular today.

This paneer rassa recipe works well as a protein-...