Mushroom Ghee Roast Recipe

Step 1: To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms

Step 2: To marinate the mushrooms In a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice

Step 3: Mix well and set aside for a minimum of 30 minutes

Step 4: To make the ghee roast masalaHeat a skillet on medium heat, to this add the, dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds

Step 5: Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air

Step 6: Turn off the flame and allow the spices to cool down

Step 7: Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water

Step 8: Transfer the ghee roast masala into a bowl and set aside

Step 9: To make the Mushroom Ghee Roast Heat a kadai, on medium flame, to this add the ghee

Step 10: Once the ghee has melted add the curry leaves

Step 11: When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat

Step 12: The mushrooms will release a lot of water, allow them to cook in that water until the water is almost evaporated and the mushrooms are well done

Step 13: Now add salt, the freshly ground ghee roast masala, jaggery and toss it into the mushrooms

Step 14: Continue to cook the Mushroom Ghee Roast Masala for about a minute or two longer and turn off the flame

Step 15: Check the salt and spices and adjust to taste

Step 16: Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot

Step 17: Serve Mushroom Ghee Roast Recipe along with Mangalorean Neer Dosa Recipe for a simple weekday lunch