Mushroom Ghee Roast

Mushroom ghee roast recipe is a delicious recipe in which mushrooms are cooked in a red fiery, tangy, spicy sauce and lots of ghee (clarified butter). This recipe is usually made with chicken, but ghee roast vegetables can also be made. It is an ideal recipe to have in the cold weather. It can be served as an appetizer or as a side dish with rice or neer dosa.

Ghee roast recipes belongs to the Kundapur region near Mangalore. I had chicken ghee roast in a Mangalorean restaurant and since then wanted to try cooking different ghee roast recipes. Paneer ghee roast can also me made in similar way as mentioned in today’s recipe.

Ingredients to make mushroom ghee roast dry:

• Mushroom: I have used button mushrooms to make this recipe. You can even try this recipe with forest mushrooms or oyster mushrooms.
• Onion: Red onion is used in this recipe.
• Garlic paste: Garlic paste is added in the recipe to bring out flavour. Minced garlic can also be used.
• Tomatoes: Fresh, red tomatoes are used in this recipe.
• Ghee: Ghee or clarified butter is added to the recipe. Use pure home-made ghee which can be easily made at home and do not replace ghee with oil.
• For gravy: Dry red chilies, curry leaves, garlic pods, coriander seeds, cumin seeds (jeera), fennel seeds (saunf), cardamom, cinnamon, clove, black peppercorns, freshly grated coconut and tamarind. These are the ingredients which are roasted, cooled and ground to make the spicy sauce or gravy.
• Garam masala: A little bit of garam masala is also added in the ghee roast recipe.

How to make restaurant style mushroom ghee roast?

• Dry roast all the ingredients meant for gravy namely the spices and grated coconut.
• Grind or blend the dry roasted ingredients by adding 2 tablespoon water.
• In a kadai or wok, add ghee and when it gets heated, add onion.
• When onion turns pinkish, add garlic paste and stir. Be sure to cover the kadai.
• When aroma comes from garlic, add tomatoes and fry till they turn mushy.
• Add the gravy and stir well. Add garam masala to the gravy.
• Now add the quartered mushroom and stir so that the mushrooms are coated with the gravy.
• Cook the mushrooms in the gravy till mushrooms get cooked.
• Adjust salt.
• Serve with rotis or rice or neer dosa. Serve with a dash of love.

Other mushroom recipes which you might like:

• Kadai mushroom
• Mushroom Xacuti
• Mushroom 65  
• Rava fried mushroom
• Mushroom chili
• Crispy mushroom pepper fry
  

Taste of mushrooms with ghee and roasted masala is awesome. I like to experiment with mushrooms because they are a great source of calcium. I have also started adding mushrooms in my kids diet but in a less spicy form.

How to serve ghee roast mushroom?

Serve this delicious ghee roast recipe with neer dosa or steamed white rice or rotis or chapatis. It tastes best with neer dosa and steamed rice or jeera rice.

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5 from 30 votes

Mushroom Ghee Roast

Mushroom ghee roast recipe is a delicious recipe in which mushrooms are cooked in a red fiery, tangy, spicy sauce and lots of ghee (clarified butter). This recipe is usually made with chicken, but ghee roast vegetables can also be made. It is an ideal recipe to have in the cold weather.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main Course, Main Dish

Cuisine: Indian

Servings: 4 People

Author: Raksha Kamat

Ingredients

• 1 packet button mushroom 12 -15 in number
• 1 medium sized onion finely chopped
• 1 tablespoon garlic paste or minced
• 2 medium sized tomatoes finely chopped
• 3-5 tablespoon ghee

For gravy:

• 5 red chilies byadgi
• 5 curry leaves
• 3 garlic pods
• 1 teaspoon coriander seed
• 1 teaspoon cumin seeds jeera
• 1 teaspoon fennel seeds saunf
• 1 cardamom
• 1/2 inch cinnamon
• 1 clove
• 5 black peppercorns
• 1 tablespoon grated coconut
• 1/4 inch tamarind
• 1 tablespoon garam masala

Instructions

• Dry roast all the ingredients meant for gravy (refer to “For Gravy” section in ingredients).
• Grind the dry roasted ingredients for gravy by adding 2 tablespoon water.
• Quarter the mushrooms and keep aside.
• In a kadai or wok, add ghee and when it gets heated, add onion.
• When onion turns pinkish, add garlic paste and stir. Be sure to cover the kadai.
• When aroma comes from garlic, add tomatoes and fry till they turn mushy.
• Add the gravy and stir well. Add garam masala to the gravy.
• Now add the mushroom and stir so that the mushrooms are coated with the gravy.
• Cook the mushrooms in the ghee roast gravy till mushrooms get cooked.
• Adjust salt.

Notes

Serve with rotis or rice. Serve with a dash of love.

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Note: This recipe was published on 24th April 2013 and is republished.