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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.
