Mushroom Ghee Roast

A fiery, aromatic Ghee Roast that comes together in just 20 minutes !

Step 1

Wash mushroom thoroughly and cut into small pieces.

Step 2

Soak the dry red chillies, cashews and garlic in ¼ cup hot water for 10–15 minutes.

Step 3

Dry roast cumin, coriander, fennel, fenugreek, cardamom, clove and peppercorns until aromatic. Let them cool slightly.

Step 4

Add the soaked ingredients along with the roasted spices, tamarind and rock salt to a mixer jar. Grind into a smooth, fine paste.

Step 5

Heat a wok and add 1 tbsp ghee. Add asafoetida and sauté the chopped onion until translucent.

Step 6

Add the mushrooms and cook until they release their moisture and the excess water evaporates.

Step 7

Add the prepared masala paste and cook until the ghee/oil separates from the masala.

Step 8

Add curry leaves, 1 tsp ghee, adjust salt and add a tiny pinch of sugar to balance the flavours.

Step 9

Cook for another 2 minutes.

Step 10

Garnish with fresh coriander and serve hot.

Don't skip roasting the whole spices, their aroma is what gives this ghee roast its characteristic depth and flavour.

Cook till ghee separates, that gives authentic flavour to the mushroom ghee roast.

Can I use other types of mushrooms?

Yes, you can use any variety of mushrooms you prefer.

Is there a substitute for ghee?

You can use clarified butter or regular butter as a substitute for ghee.

How can I make it less spicy?

Reduce the number of dry red chillies to make it less spicy.

Can I prepare the masala paste in advance?

Yes, you can prepare the masala paste in advance and store it in the refrigerator for up to a week.

What can I serve with Mushroom Ghee Roast?

It pairs well with roti, neer dosa, chapati, or rice.