Mushroom Ghee Roast Recipe

Spongy button mushrooms tossed in aromatic masala and ghee, is a perfect side dish for pulao, dosas, idly, bread toast or naans. We can serve this ghee roast as a side dish or starter.

Mushroom Ghee Roast Recipe Video on Vidyascooking Channel

Ingredients:
250 Grams Button Mushrooms
1 Cup = 1 Medium Finely Chopped Onion
3 Green Chilies Slit
4 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
1 Tbsp Degi Mirch or Sweet Paprika for color
1 Tbsp Red Chilly Powder for heat
1 Tbsp Coriander Powder
1 Tbsp Channa Masala or Kitchen King Masala
1/4 Tsp Turmeric Powder
1 Tsp Tamarind Pulp
3 Tbsp Yogurt or 1 Tbsp Lime Juice
Salt as per taste
3 1/2 Tbsp Ghee
1 Tbsp Oil...

Method:

Wash the mushrooms twice and drain excess water using a colander. Spread the mushroom in a even layer on a cloth and allow to air dry until excess moisture residue has completely evaporated.

Chop the button mushroom into half and reserve.

Heat a wok on medium flame.

Add 3 tbsp ghee and 1 tbsp oil. Add finely chopped onion, curry leaves, slit green chilies, ginger and garlic paste, fry all the ingredients until the raw flavor from ginger and garlic paste has reduced.

Allow the onion the fry and turn transparent. Add the paprika powder, chilly powder, turmeric powder, coriander powder and kitchen king masala fry until oil separates from the masala.

Add the button mushrooms and toss in the masala, fry for few seconds. Add yogurt and fry the mushrooms until moisture releases, accordingly add few tbsp water stir cover and cook until the mushrooms are well done.

Once the mushrooms have cooked, place on high flame and cook the masala until the moisture has evaporated and ghee has separated.

Add salt as per taste, fry for few more minutes. Remove from flame, add a tsp ghee and mix well before serving. Serve this dish hot and enjoy 😊