Mushroom Ghee Roast

Name: Mushroom Ghee Roast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 400 g White Button Mushrooms (400 grams Button mushrooms cut into quarters); 4 tbsp Yogurt (4 tablespoons Curd (Dahi / Yogurt)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 6 pieces Dried Red Chili (6 Dry Red Chillies); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 2 pieces Cloves (2 Cloves (Laung)); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 2 tsp Coriander Seed (2 teaspoon Coriander (Dhania) Seeds); 6 cloves Garlic (6 cloves Garlic); 1 tbsp Tamarind Paste (1 tablespoon Tamarind Paste); 2 tbsp Clarified Butter (2 tablespoons Ghee); 2 sprig Curry leaves (2 sprig Curry leaves); 2 tsp Jaggery (2 teaspoons Jaggery); 0 pieces Table Salt (Salt to taste)

A South Indian fusion dish where marinated mushrooms are cooked in a freshly ground, aromatic spice paste with ghee, resulting in a dry, flavorful curry.

35 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

White Button Mushrooms400 g · 400 grams Button mushrooms cut into quarters
Yogurt4 tbsp · 4 tablespoons Curd (Dahi / Yogurt)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Dried Red Chili6 pieces · 6 Dry Red Chillies
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns
Cloves2 pieces · 2 Cloves (Laung)
Fenugreek Seed¼ tsp · 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Coriander Seed2 tsp · 2 teaspoon Coriander (Dhania) Seeds
Garlic6 cloves · 6 cloves Garlic
Tamarind Paste1 tbsp · 1 tablespoon Tamarind Paste
Clarified Butter2 tbsp · 2 tablespoons Ghee
Curry leaves2 sprig · 2 sprig Curry leaves
Jaggery2 tsp · 2 teaspoons Jaggery
Table Salt0 pieces · Salt to taste

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Steps

1To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms.
2In a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice.
3Mix well and set aside for a minimum of 30 minutes.
4Heat a skillet on medium heat, to this add the, dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds.
5Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air.
6Turn off the flame and allow the spices to cool down.
7Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water.
8Transfer the ghee roast masala into a bowl and set aside.
9Heat a kadai, on medium flame, to this add the ghee. Once the ghee has melted add the curry leaves.
10When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat.
11The 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.
12Now add salt, the freshly ground ghee roast masala, jaggery and toss it into the mushrooms.
13Continue 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.
14Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot.
15Serve Mushroom Ghee Roast Recipe along with Mangalorean Neer Dosa Recipe for a simple weekday lunch.