Mushroom Ghee Roast Recipe
A vegetarian Fusion recipe with button mushrooms - cut into quarters, tablespoons curd (dahi / yogurt), turmeric powder (haldi). Ready in 35 min, serves 5.
Curated bySarah Jenkins🇺🇸
Instructions
17 steps- 1
To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms
button mushrooms - cut into quarters(400 grams)tablespoons ghee(2) - 2
To marinate the mushrooms In a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice
button mushrooms - cut into quarters(400 grams)turmeric powder (haldi)(1/2 teaspoon)lemon juice(1 tablespoon) - 3
Mix well and set aside for a minimum of 30 minutes
- 4
To make the ghee roast masalaHeat a skillet on medium heat, to this add the, dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds
dry red chillies(6)whole black peppercorns(1 teaspoon)cloves (laung)(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(2 teaspoon)cloves garlic(6)tablespoons ghee(2) - 5
Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air
- 6
Turn off the flame and allow the spices to cool down
- 7
Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water
button mushrooms - cut into quarters(400 grams)cloves (laung)(2)cloves garlic(6)tamarind paste(1 tablespoon) - 8
Transfer the ghee roast masala into a bowl and set aside
button mushrooms - cut into quarters(400 grams)tablespoons ghee(2) - 9
To make the Mushroom Ghee Roast Heat a kadai, on medium flame, to this add the ghee
tablespoons ghee(2) - 10
Once the ghee has melted add the curry leaves
tablespoons ghee(2)sprig curry leaves(2) - 11
When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat
button mushrooms - cut into quarters(400 grams)sprig curry leaves(2) - 12
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
button mushrooms - cut into quarters(400 grams) - 13
Now add salt, the freshly ground ghee roast masala, jaggery and toss it into the mushrooms
button mushrooms - cut into quarters(400 grams)tablespoons ghee(2)teaspoons jaggery(2)salt - to taste - 14
Continue to cook the Mushroom Ghee Roast Masala for about a minute or two longer and turn off the flame
tablespoons ghee(2) - 15
Check the salt and spices and adjust to taste
salt - to taste - 16
Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot
tablespoons ghee(2) - 17
Serve Mushroom Ghee Roast Recipe along with Mangalorean Neer Dosa Recipe for a simple weekday lunch
tablespoons ghee(2)
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Mushroom Ghee Roast Recipe
A vegetarian Fusion recipe with button mushrooms - cut into quarters, tablespoons curd (dahi / yogurt), turmeric powder (haldi). Ready in 35 min, serves 5.
Curated bySarah Jenkins🇺🇸
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms
button mushrooms - cut into quarters(400 grams)tablespoons ghee(2) - 2
To marinate the mushrooms In a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice
button mushrooms - cut into quarters(400 grams)turmeric powder (haldi)(1/2 teaspoon)lemon juice(1 tablespoon) - 3
Mix well and set aside for a minimum of 30 minutes
- 4
To make the ghee roast masalaHeat a skillet on medium heat, to this add the, dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds
dry red chillies(6)whole black peppercorns(1 teaspoon)cloves (laung)(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)coriander (dhania) seeds(2 teaspoon)cloves garlic(6)tablespoons ghee(2) - 5
Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air
- 6
Turn off the flame and allow the spices to cool down
- 7
Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water
button mushrooms - cut into quarters(400 grams)cloves (laung)(2)cloves garlic(6)tamarind paste(1 tablespoon) - 8
Transfer the ghee roast masala into a bowl and set aside
button mushrooms - cut into quarters(400 grams)tablespoons ghee(2) - 9
To make the Mushroom Ghee Roast Heat a kadai, on medium flame, to this add the ghee
tablespoons ghee(2) - 10
Once the ghee has melted add the curry leaves
tablespoons ghee(2)sprig curry leaves(2) - 11
When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat
button mushrooms - cut into quarters(400 grams)sprig curry leaves(2) - 12
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
button mushrooms - cut into quarters(400 grams) - 13
Now add salt, the freshly ground ghee roast masala, jaggery and toss it into the mushrooms
button mushrooms - cut into quarters(400 grams)tablespoons ghee(2)teaspoons jaggery(2)salt - to taste - 14
Continue to cook the Mushroom Ghee Roast Masala for about a minute or two longer and turn off the flame
tablespoons ghee(2) - 15
Check the salt and spices and adjust to taste
salt - to taste - 16
Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot
tablespoons ghee(2) - 17
Serve Mushroom Ghee Roast Recipe along with Mangalorean Neer Dosa Recipe for a simple weekday lunch
tablespoons ghee(2)
Rate this recipe
