Mushroom Ghee Roast Recipe | मशरूम घी रोस्ट रेसिपी | Chef Sanjyot Keer

Full Written recipe for Mushroom ghee roast

Prep time: 10 mins
Cooking time: 15-20 mins
Serves: 4-5 people

Ingredients:
• Byadgi red chillies 10-12 nos. (you can also use Kashmiri dry red chillies)
• Cashew nuts 4-5 nos.
• Whole spices:
1. Coriander seeds 2 tbsp
2. Jeera 1 tsp
3. Methi seeds 1 tsp
4. Black pepper corn 1 tsp
5. Mustard seeds 1 tsp
6. Poppy seeds 1 tsp
• Tamarind pulp 2 tbsp
• Garlic 10-12 cloves
• Salt to taste
• Jaggery 1 tbsp (optional)
• Water as required
• Ghee 4 tbsp
• Mushroom 300 gm (halved)
• Turmeric powder 1/4th tsp
• Curry leaves 10-12 nos.
• Salt to taste
• Coriander powder a pinch
• Lemon juice 1 tsp

Method:
• Soak the Byadgi red chillies and cashew nuts in hot water for 15-20 minutes.
• Set a pan on medium low heat, add the whole spices and briefly dry roast them until aromatic, further remove it on a plate to cool down to room temperature.
• Add the roasted whole spices, soaked chillies and cashews along with garlic, tamarind pulp, jaggery and salt to taste, add water as required and grind into a thick paste. Ghee roast masala is ready.
• Set a pan on medium heat, add 2 tbsp ghee, mushroom and turmeric powder, sauté for 3-4 minutes. Remove it and keep aside.
• Set a pan on medium heat, add 2 tbsp ghee and the ghee roast masala paste and cook for 10-15 minutes until the ghee separates and turns really dark.
• Further add the sautéed mushroom, mix and cook on medium flame for 5-6 minutes, add salt to taste and cook until the ghee separates.
• Add curry leaves and mix, salt to taste, coriander powder, lemon juice and mix well.
• Briefly cook for a minute, mushroom ghee roast is ready, serve hot.

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