Go Back
Print
mushroom ghee roast

Mushroom Ghee Roast

A south Indian special…spicy, lip smacking, mouthwatering mushroom deliciousness.

Ghee roasted fresh button mushrooms are enveloped with the flavors and aromas of a freshly made fiery red, aromatic masala which has been slow roasted in again more ghee until the aroma wafts through the house and flavors hit your palate in a delightful way!

Course Appetizer, Side Dish
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Vanitha Bhat

Ingredients

For the ghee roast paste:

  • 1-2 teaspoons of cooking oil or you can use ghee too
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds/jeera
  • ½ teaspoon mustard seeds
  • ½ teaspoon pepper corns
  • ½ teaspoon fennel seeds/saunf
  • 10-12 Kashmiri red chilies or Byadgi chilies
  • 10 large garlic cloves peeled

OTHER INGREDIENTS

  • 200 gm button mushrooms
  • 1 teaspoon Kashmiri red chili powder
  • 1 cup chopped onions
  • 6 tablespoons ghee/clarified butter or as needed
  • Salt to taste
  • A dash of jaggery or any sweetener
  • Chopped coriander leaves/cilantro for garnish

Instructions

  1. Wash, scrub and cut in half 200 gm mushrooms. Set aside.

TO MAKE THE GHEE ROAST PASTE:

  1. Soak 10-12 byadgi red chilies in hot water for 30 minutes. You can use Kashmiri red chilies too. We just need the color more than the heat of the chili.

  2. In a small saucepan, roast 1 tbsp coriander seeds, 1 tsp jeera/cumin seeds, ½ tsp each mustard seeds, pepper and saunf/fennel seeds in 1-2 tsp oil/ghee on low until roasted and light brown.

  3. Mustard seeds will start popping when it is almost ready to be removed from heat.

  4. Remove to a plate to cool.

  5. In the same saucepan, fry 10 large peeled garlic cloves in a teaspoon of oil/ghee until lightly browned.

  6. Blend the above roasted ingredients along with the soaked and drained red chilies and a marble sized tamarind (or 1/2 teaspoon tamarind paste) in a blender jar to a smooth paste.

  7. (Blend chilies first and then the rest; makes it easier to get a smooth paste. Cut up the chilies for easier blending).

  8. In a large, deep saucepan, heat 2 tbsp ghee.

    Add chopped/thickly sliced or halved mushrooms and 1 tsp Kashmiri red chili powder.

  9. Sauté on high for 3-4 minutes until mushrooms are starting to wilt.

  10. Remove to a plate and set aside.

  11. In the same pan, add 4 tbsp ghee and let melt.

  12. When hot, add 1 cup chopped onions and sauté on medium high, stirring often until starting to brown.
  13. Add the smooth ghee roast paste along with water (just rinse the blender jar) and cook on medium low to low, stirring in between until ghee starts to separate.

  14. Roast gently for about 15 minutes at the least, stirring often.

  15. When you see ghee starting to separate, add salt to taste, the set aside ghee roasted mushrooms, a tad bit of jaggery and mix well.

  16. (Adding jaggery sort of balances the flavors beautifully).

  17. Cook again on medium heat until oil starts to separate again; may take a few more minutes.

  18. Remove from heat, garnish with freshly chopped cilantro/coriander leaves and serve hot with rotis, parathas, chapattis, ghee rice, plain rice, bread, curd or yogurt rice etc.

  19. Happy Cooking/Eating!

Recipe Notes

  • Adjust the amount of spices according to personal preference.
  • Try not to reduce the amount of ghee. Ghee is the key flavor enhancer in this curry besides of course the masala paste.
  • Same dish can be made with paneer/tofu, chicken or even prawns or shrimp!
  • Enjoy!