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.