Mushroom Ghee Roast Recipe
South Indian-Inspired Delight with a Fusion Twist
Cuisine: Fusion
Course: Appetizer
Diet: Vegetarian
Mushroom Ghee Roast is a finger-licking, aromatic, and flavorful recipe inspired by the traditional Mangalorean ghee roast, made with a blend of fresh mushrooms and a variety of spices. This dish perfectly combines the richness of ghee, the tanginess of tamarind, and the boldness of dry red chilies, making it an ideal starter or appetizer for any occasion. Whether you’re a fan of South Indian flavors or enjoy a fusion twist to classic dishes, this Mushroom Ghee Roast will undoubtedly tantalize your taste buds!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 400 grams, cut into quarters |
| For the Marinade | |
| Curd (Dahi / Yogurt) | 4 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| For the Ghee Roast Masala | |
| Dry Red Chillies | 6 pieces |
| Whole Black Peppercorns | 1 teaspoon |
| Cloves (Laung) | 2 pieces |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coriander (Dhania) Seeds | 2 teaspoons |
| Garlic | 6 cloves |
| Tamarind Paste | 1 tablespoon |
| Other Ingredients | |
| Ghee | 2 tablespoons |
| Curry leaves | 2 sprigs |
| Jaggery | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~170 |
| Protein | ~4g |
| Carbohydrates | ~15g |
| Fat | ~12g |
| Fiber | ~4g |
| Sodium | ~150mg |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Instructions:
-
Marinate the Mushrooms:
Start by preparing the mushrooms for the ghee roast. Clean the button mushrooms thoroughly and cut them into quarters. In a bowl, combine the mushrooms with the curd (yogurt), turmeric powder (haldi), and lemon juice. Toss the mushrooms well to coat them in the marinade. Let them sit for at least 10 minutes to absorb the flavors. -
Prepare the Ghee Roast Masala:
While the mushrooms are marinating, prepare the masala. Heat a small pan over medium heat and dry roast the dry red chilies, whole black peppercorns, cloves, methi seeds, cumin seeds, and coriander seeds. Stir frequently to avoid burning, and roast the spices for about 2 minutes, or until they become fragrant and slightly darkened. Once roasted, set them aside to cool. -
Grind the Masala:
After the spices have cooled, add the garlic cloves and tamarind paste to the mix and grind the entire masala into a smooth paste using a grinder or food processor. You can add a little water if necessary to help with the grinding process. -
Cook the Ghee Roast:
Now that the mushrooms are marinated and the masala is ready, it’s time to bring everything together. Heat the ghee in a large pan over medium heat. Add the curry leaves to the hot ghee and fry them for a few seconds until they become crispy. Next, add the ground ghee roast masala paste to the pan. Stir it in and cook for about 3-4 minutes, allowing the masala to release its aroma and flavors. -
Add the Mushrooms:
Add the marinated mushrooms to the pan and stir to coat them in the flavorful ghee roast masala. Cook the mushrooms for about 15-20 minutes, stirring occasionally, until they are tender and cooked through. The ghee will begin to reduce, and the mushrooms will soak up the masala, giving them a rich, deep flavor. -
Finishing Touches:
Once the mushrooms are perfectly cooked, add the jaggery and salt to taste. Stir well and let it cook for an additional 2-3 minutes to ensure the jaggery melts and mixes into the dish, balancing out the tanginess of the tamarind and the heat from the chilies. -
Serve:
Garnish the Mushroom Ghee Roast with a few more fresh curry leaves. Serve hot as an appetizer or side dish. This dish pairs wonderfully with steamed rice, roti, or even as a topping for dosas.
Serving Suggestions:
- Serve the Mushroom Ghee Roast with a side of coconut rice or parathas to complement its rich flavors.
- For added crunch, garnish with freshly fried onions or cashews before serving.
Notes:
- The heat level of this dish can be adjusted according to your preference by varying the number of dry red chilies used.
- For a vegan version, substitute ghee with coconut oil or olive oil.
- If you prefer a more intense flavor, allow the mushrooms to marinate for longer, even up to an hour.
This Mushroom Ghee Roast recipe offers a perfect blend of spice, tanginess, and a rich buttery flavor from ghee, creating a mouthwatering experience that will leave everyone craving for more. It’s an easy yet impressive dish, ideal for any occasion where you want to serve something both unique and deeply satisfying!
