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.
Servings 4 People
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.