Mushroom Ghee Roast

Mushroom ghee roast is the vegetarian version of chicken ghee roast. It is a mangalorean recipe. I used tamarind extract here you can also use lemon juice. It has blend of tatse like tanginess, spiciness and little sweetness. You can pair it with rice,roti or pulao.

Lets see how to cook this recipe.

Preparation Time : 30 mins

Cooking Time : 20 mins

Serves : 3


For Marination

Mushroom – 250g (I used Button Mushrooms)

Salt – 1 tsp

Turmeric powder – 1/4 tsp

Curd – 4 tbsp

For Roasting and Grinding

Dried Kashmiri chilli – 8

Coriander seeds – 1 tbsp

Cumin seeds – 1 tsp

Fenugreek seeds – a pinch

Fennel seeds – 1 tsp

Peppercorns – 1 tsp

Tamarind extract – 4 tbsp

For Masala

Ghee – 4 tbsp

Onions – 2(medium sized , chopped)

Ginger garlic paste – 1/2 tbsp

Salt to tatse

Jaggery – 1 tsp

Curry leaves – 2 Sprigs


1. Clean and Wash mushrooms well with water. You can use the mushroom as a whole or cut it into halves or quarters. I cut them into quarters. Take the mushroom in a bowl, to it add Turmeric powder, salt and Curd. Let them get marinated well for 30 minutes.

2.Dry Roast Dried Kashmiri chillies in a pan for 2 minutes. Then remove the roasted chillies from the pan and add them to the grinding jar. To the same pan, add Coriander seeds, Cumin seeds, Fennel seeds, Peppercorns, fenugreek seeds and roast them for a minute until you get a nice aroma. Then switch off the flame and Allow them to cool down. Then add them to the grinding jar. Grind them into a smooth paste adding tamarind extract as well as water.

3.In a pan, heat ghee. Add chopped onions to it. Saute the onions until the onions turn golden. Then add the ginger garlic paste,saute until the raw smell leaves. Now add the ground masala paste. Mix well. Cook well till the oil begins to separate. Add the marinated mushrooms into it. Combine the masala well the mushrooms. Cook for about 10 mins until the masala gets dried up and oil starts to ooze out. Add jaggery and salt. Finally, add curry leaves to it.

Mushroom ghee roast is ready.

Serve with Rice, Roti or pulao.

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