How to Make Mushroom Ghee Roast at Home

Mushroom ghee roast
Mushroom ghee roast

Mushroom Ghee Roast

Mushroom ghee roast is a very tasty and lip-smacking mushroom recipe made with mushrooms, spices, and ghee.  Mushroom ghee roast can be served as an appetizer or as a side dish with roti, paratha, rice, or with neer dosa.  This is a vegetarian recipe.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Indian
Servings 3

Ingredients
  

  • 2 packets of button mushrooms (approximately 400 grams), cleaned and cut into halves.
  • 3-4 tbsp of ghee.
  • 3-4 dry red chillies or to taste.
  • 2 tsp of coriander seeds.
  • 1 tsp cumin seeds.
  • ½ tsp fennel seeds.
  • 1/4th tsp fenugreek seeds.
  • 10-12 black peppercorns or to taste.
  • 5-6 cloves of garlic.
  • 1 inch ginger roughly chopped.
  • Few pieces of tamarind.
  • Salt to taste.
  • Water as required.
  • 2 medium-sized onions finely chopped.
  • 1 tsp of sugar/jaggery powder.
  • ½ tsp of turmeric powder.
  • 2 tsp of Kashmir red chilli powder.

Instructions
 

  • Take a pan and turn on the flame.
  • When pan is medium hot, add 1 teaspoon of ghee.
  • When ghee starts to melt, lower the flame and add coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, black peppercorns, and dry red chillies.
  • Mix all these ingredients well and roast them on a low flame for 2-3 minutes or until it turns aromatic.
  • Add garlic cloves, chopped ginger, and few pieces of tamarind.
  • Mix all these ingredients well and roast them for another 1-2 minutes.
  • Turn off the flame and let the mixture to cool down completely.
  • When mixture cools down, take a grinding jar and add in the mixture and water as required to grind the mixture.
  • Grind this mixture to a smooth paste and keep aside for later use.
  • Take a frying pan and turn on the flame.
  • When pan is hot, add 2-3 tablespoons of ghee.
  • When ghee is hot, add chopped onions and saute them on a medium to high flame until onion turns golden brown in colour.
  • Lower the flame and add turmeric powder and Kashmir red chilli powder.
  • Mix the powdered spices well and cook the spices on a low flame for 10-120 seconds. If required, you can add 1-2 tablespoons of water to prevent burning of the spices.
  • Add the spice paste, which we made previously and mix well.
  • Cook the masala on a low to medium flame for 3-4 minutes or until ghee gets separated from the masala.
  • Add chopped mushrooms and salt to taste, and mix well.
  • Cook the mushrooms on a medium flame for 8-10 minutes by stirring often.
  • Add 1teaspoon of sugar/jaggery powder and mix well.
  • Cook the mushrooms on a medium flame until mushroom is well cooked and the masala is nicely dry.
  • Turn off the flame and transfer this mushroom ghee roast to a serving plate and serve hot as an appetizer or as a side dish with roti, paratha, or with rice as aside dish.

Notes

You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.
Keyword mushroom ghee roast

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