Usha Upchar » Mushroom ghee roast recipe

Mushroom ghee roast recipe

Recipe Categories: Appetizer - vegetarian,Veg curries / side dish for sambar rice,Veg curries /side dish for roti's,Vegetarian curries or Side dishes

Posted by Usha on May 1st, 2020

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.

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

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.

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.

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.

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

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.