Mushroom ghee roast recipe

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Preparation Time : 15 mins Marination Time : 30 mins Cooking Time : 15 mins Serves : 4
Mushroom Ghee Roast is a tangy and spicy dish, made with a flavor of ghee and roasted aromatic spices a finger-licking good recipe made of mushrooms with a South Indian way. Goes well just as an appetizer or perfect to serve with neer dosa. 

Ingredients:

Button Mushroom – 200 gms

For marination –

Yogurt – 2 tbs

Turmeric – 1/4 tsp

Salt to taste

lemon juice – 1/2 tsp

To grind –

Coriander – 1 tsp

Cumin – 1/2 tsp

Fenugreek – 1/4 tsp

Cinamon – 1

Cloves – 3 no’s

Peppercorns – 1/4 tsp (optional)

Kashmir/Byadgi chilies – 4 or 5 no’s

Short chilies – 3 no’s

Onion – 1 small chopped roughly (optional)

Garlic – 5 or 6 cloves peeled

Tamarind – a small marble-sized

For seasoning –

Ghee – 3 tbs

Cashew-nuts – 2 tbs

Curry leaves – 2 springs

Chilis – 3 no’s

Garlic-ginger – 1 tsp chopped

Jaggery – 1 tsp powdered (optional)

Coriander for garnishing

 

 

 

Method:

Rinse and chop mushroom into medium pieces, drain the water, pat it dry.

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Add it in a bowl, mix with yogurt, lemon juice, turmeric, and salt. Mix well and set aside for a minimum of 30 minutes.

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Heat a skillet on medium heat, to this add the dry red chilies, 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.

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Into the mixer jar, add the roasted spices, onion (optional), garlic cloves, and tamarind paste, grind into a smooth paste, using some water, and set aside.

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Heat a Kadai, on medium flame, to this add the ghee. Once the ghee has melted add the cashew nuts fry until it turns light brown, then add chopped ginger-garlic fry until you get a nice aroma, then add curry leaves and dry chilies. 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.

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Now add a little salt, the freshly ground ghee roast masala, jaggery, and toss it into the mushrooms.

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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.

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Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot.

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Serve Mushroom Ghee Roast Recipe along with Neer dosa for a simple weekday lunch.

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Enjoy as an appetizer.

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