Mushroom Ghee Roast - Recipe

 

 

Hi Friends, you all might be aware of the popular dish Chicken Ghee Roast or Mutton Ghee Roast, however what today I am going to share with all of you is the vegetarian version of Ghee Roast. 

 

Mushroom Ghee Roast - Here we will keep the recipe same and change or replace the chicken / meat / mutton with mushroom, you can also replace mushroom with paneer or soya chaap. 

 

Mushroom ghee roast is very easy to make, just toss those button mushrooms in flavorful Indian spices (masala) along with ghee (clarified butter), and done you are ready with the dish which can be served as a starter or can be served as a side dish with pulao rice or any bread of your choice.So what are we waiting for. Let's Begin...

 

 

Ingredients:

 

• 250 g button mushrooms
• 1 cup onion (finely chopped)
• 3 green chilies (slit)
• 4 - 5 curry leaves (sprigs)
• 2 tbsp ginger garlic paste
• 1 tbsp degi mirch (sweet paprika - for color)
• 1 tbsp red chilly powder
• 1 tbsp coriander powder
• 1 tbsp channa masala (Alternative: kitchen king masala)
• 1/4 tsp turmeric powder
• 1 tsp tamarind pulp (imli)
• 3 tbsp yogurt (Alternative: 1 tbsp Lime Juice)
• salt as per taste
• 4 tbsp ghee (clarified butter)
• 1 tbsp oil

 

 

Steps to make Mushroom Ghee Roast:

 

 

 

Take a colander.

Wash the mushrooms properly under running water and drain excess water. 

Spread the mushroom on a cloth and let it air dry until excess moisture has completely gone.

Cut the mushroom into half.

Heat up a pan or wok on medium flame.

• Add 3 tbsp ghee 
• Add 1 tbsp oil. 
• Add onion
• Add curry leaves
• Add green chilies
• Add ginger and garlic paste

 

Fry them until the ginger and garlic paste has reduced and gets roasted and the onions turns translucent.
 

• Add the paprika powder
• Add chilly powder
• Add turmeric powder
• Add coriander powder 
• Add kitchen king masala 

 

Cook until the oil separates.

• Add the button mushrooms

 

Toss and fry for 2 - 3 minutes. 

 

• Add yogurt 

 

Cook until mushrooms releases moisture.

 

• Add 1/2 cup water 

 

Stir and mix well.

Cover and continue cooking until the mushrooms are properly cooked.
Once the mushrooms have cooked, continue cooking for another 5 - 9 minutes on high flame so that all the water content evaporates and only dry masala (spices) wrapped mushroom can be obtained.

• Add salt as per taste

 

Mix well.

Cook for another 2 minutes.

Put your flames off.

 

• Add 3 tsp ghee on top

 

Mix well

Garnish with julienne cut gingers and some coriander sprigs. 

 

 

 

Mushroom Ghee Roast is ready.