Mushroom Ghee Roast Recipe
Experience the vibrant flavors of Indian cuisine with this enticing Mushroom Ghee Roast, a delightful fusion dish that melds the earthy taste of button mushrooms with a rich, aromatic masala. Perfect as an appetizer, this recipe will not only tickle your taste buds but also serve as a satisfying dish for your vegetarian friends and family. Serve it alongside Mangalorean Neer Dosa for a memorable meal that brings the essence of South India to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms (cut into quarters) | 400 grams |
| Curd (Dahi / Yogurt) | 4 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| 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 teaspoons |
| Garlic cloves | 6 |
| Tamarind paste | 1 tablespoon |
| Ghee | 2 tablespoons |
| Curry leaves | 2 sprigs |
| Jaggery | 2 teaspoons |
| Salt | to taste |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 150 |
| Protein | 5 grams |
| Carbohydrates | 15 grams |
| Fat | 8 grams |
| Fiber | 2 grams |
| Sodium | Varies with salt |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 25 minutes |
| Total | 35 minutes |
Servings
| Serving Size | Number of Servings |
|---|---|
| 1 Serving | 5 |
Instructions
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Marinate the Mushrooms:
- Begin by marinating the button mushrooms to enhance their flavor. In a mixing bowl, combine the quartered mushrooms with yogurt, turmeric powder, and lemon juice. Mix everything thoroughly and allow it to marinate for a minimum of 30 minutes. This will help the mushrooms absorb all the wonderful flavors.
-
-
Prepare the Ghee Roast Masala:
- While the mushrooms are marinating, prepare the ghee roast masala. Heat a skillet over medium heat. Add the dry red chillies, black peppercorns, cloves, methi seeds, coriander seeds, and cumin seeds to the skillet. Dry roast these spices for about 4-6 minutes, or until they become fragrant and aromatic.
- Once roasted, turn off the heat and let the spices cool down. Transfer them into a mixer jar along with the garlic cloves and tamarind paste. Grind the mixture into a smooth paste, adding a little water if necessary to achieve the desired consistency. Set this ghee roast masala aside.
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Cooking the Mushroom Ghee Roast:
- In a kadai or heavy-bottomed pan, heat the ghee over medium flame. Once the ghee has melted, add the curry leaves. Sauté the curry leaves until they start to splutter, releasing their essential oils into the ghee.
- Add the marinated mushrooms along with the marinade to the kadai. Cook on medium-high heat, allowing the mushrooms to release their moisture. Continue cooking until most of the water evaporates and the mushrooms are cooked through.
- Season the mushrooms with salt, and add the freshly ground ghee roast masala and jaggery. Toss everything together to combine and allow it to cook for an additional minute or two. This will enable the flavors to meld beautifully. Adjust the seasoning according to your taste.
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Serving:
- Once cooked, transfer the Mushroom Ghee Roast to a serving bowl and serve it hot. This dish pairs exceptionally well with Mangalorean Neer Dosa, making it a perfect choice for a simple yet flavorful weekday lunch.
Enjoy Your Meal!
Indulge in the rich, spicy flavors of this Mushroom Ghee Roast, where every bite takes you on a culinary journey. The combination of ghee, spices, and mushrooms creates a dish that is not only comforting but also impressively flavorful. Whether you’re hosting a gathering or enjoying a family meal, this recipe is sure to become a favorite. Enjoy!
