Mushroom Ghee Roast Recipe
Mushroom Ghee Roast Recipe is a lip smacking recipe of the Mangalorean ghee roast masala, made using mushrooms. A delight the vegetarians can enjoy. Goes well just as an appetizer or even with neer dosa just like the chicken ghee roast.
Mushroom Ghee Roast Recipe is a finger licking good recipe made of mushrooms made the South Indian way. Cooked in ghee made similar to that of a Mangalorean ghee roast.
The mushrooms are marinated with yogurt and spice powders and then pan roasted with ghee and curry leaves that lend a lovely flavour to the dish. The freshly ground spice masala is what makes it that lip smacking dish that it is.
Serve it as an appetizer or along with some neer dosas.
Serve Mushroom Ghee Roast Recipe along with Mangalorean Neer Dosa Recipe for a simple weekday lunch.
Try our other Mushroom Recipes:
10 M
25 M
35 M
5 Servings
Ingredients
- 400 grams Button mushrooms , cut into quarters For the marinade
- 4 tablespoons Curd (Dahi / Yogurt)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Lemon juice For the ghee roast masala
- 6 Dry red chillies
- 1 teaspoon Whole Black Peppercorns
- 2 Cloves (Laung)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Coriander (Dhania) Seeds
- 6 cloves Garlic
- 1 tablespoon Tamarind Paste Other Ingredients
- 2 tablespoons Ghee
- 2 sprig Curry leaves
- 2 teaspoons Jaggery
- Salt , to taste
How to make Mushroom Ghee Roast Recipe
To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms.
In a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice.
Mix well and set aside for a minimum of 30 minutes.
Heat a skillet on medium heat, to this add the, dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds.
Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air.
Turn off the flame and allow the spices to cool down.
Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water.
Transfer the ghee roast masala into a bowl and set aside.
Heat a kadai, on medium flame, to this add the ghee. Once the ghee has melted add the curry leaves.
When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat.
The mushrooms will release a lot of water, allow them to cook in that water until the water is almost evaporated and the mushrooms are well done.
Now add salt, the freshly ground ghee roast masala, jaggery and toss it into the mushrooms.
Continue to cook the Mushroom Ghee Roast Masala for about a minute or two longer and turn off the flame. Check the salt and spices and adjust to taste.
Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot.
Serve Mushroom Ghee Roast Recipe along with Mangalorean Neer Dosa Recipe for a simple weekday lunch.
Archana's Kitchen
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