Mouth-watering, soulful, and yummy, Mushroom Ghee Roast is a thick gravy recipe which can be prepared easily at home. The dish can be prepared quickly, and so it is considered a perfect meal option for those who are in a hurry and want to have something delicious at the same time.

It is one of the famous recipes at Kundapur, a town in Karnataka. It is a perfect weekday lunch recipe. The key ingredient of this recipe is red chillies. It brings a wonderful bright red colour to the gravy. You can also add finely chopped onions to this dish as per your taste.

Here’s the recipe for Mushroom Ghee Roast. 

Cooking time: 15 minutes

Servings: 4

Ingredients:

  • 20 dry red chillies 
  • 2 tsp coriander seeds 
  • 1 tsp cumin seeds 
  • ½ tsp black peppercorns 
  • ¼ tsp fenugreek seeds 
  • ½ tsp turmeric powder 
  • 15 cloves of garlic 
  • An inch-long ginger 
  • 5 gms tamarind 
  • 200 ml ghee 
  • 400 gms mushrooms 
  • Salt, to taste 
  • A few curry leaves 

 Method:

  • Take a bowl and add mushrooms along with the yoghurt, turmeric powder and lemon juice to it. Now, mix all the ingredients.
  • Once done, leave the mixture aside for approximately 30 minutes. 
  • Now, let’s prepare ghost masala. Take a pan and heat it on a medium flame. Put dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds into the pan.
  • Dry roast the ingredients for approximately 4-6 minutes. 
  • Switch off the flame once the aroma of the spices wafts in the air.
  • Now, keep it aside for a while so that the spices can cool down.
  • Take a mixer and put the roasted spices, garlic cloves, and tamarind paste into it. Now grind all the ingredients to form a smooth paste. 
  • Add some water, if needed.
  • Once done, put the ghee roast masala into a bowl and leave it for a while
  • Now, heat a pan to a medium flame and add ghee to it. 
  • Once the ghee melts, put in the curry leaves. 
  • Once the curry leaves splutter, put in the marinated mushrooms as well as the marinade and let them cook on a medium-high flame. 
  • Next, cook the mushrooms until all the water has evaporated and they are cooked well. 
  • Now put salt, the freshly ground ghee roast masala, jaggery and finally toss the mushrooms.
  • Keep cooking the Mushroom Ghee Roast Masala for approximately 1 to 2 minutes and then switch off the flame. 
  • Check the salt and spices and add if needed more.
  • Put the Mushroom Ghee Roast Masala in a serving bowl and it is ready to serve hot.

Points to remember:

  • The mushrooms will release a lot of water, but allow them to cook in that water. 
  • The water will evaporate once they are properly cooked in it.
  • You can adjust the spices in the dish as per your taste.
  • Add less red chillies if you want the dish less spicy.