Mangalorean Mushroom Ghee Roast: Rich, Aromatic Indian Mushroom Curry
40 minutes
719 reads
About Mangalorean Mushroom Ghee Roast: Rich, Aromatic Indian Mushroom Curry
Experience the rich flavors of Mangalore with this authentic Mushroom Ghee Roast recipe. Earthy button mushrooms are slow-cooked in fragrant desi ghee with a vibrant blend of spices, creating a deeply satisfying and comforting curry. The creamy cashew and coconut gravy, balanced by tangy tamarind, makes this dish a true culinary delight.This homestyle Indian recipe is perfect for lunch or dinner and pairs beautifully with steamed rice or fluffy rotis. The unique blend of textures and bold, nutty flavors will leave you wanting more. It's a vegetarian masterpiece that showcases the best of Mangalorean cuisine.Easy to follow instructions and readily available ingredients make this recipe accessible for home cooks of all levels. Prepare to be amazed by the depth of flavor in every bite!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Mushrooms & Aromatics
- 200 gm Button Mushrooms cleaned and sliced
- 1 cup Onion finely chopped
Spice Paste
- 1/2 cup Coconut freshly grated
- 50 gm Cashews
- 5 Kashmiri Chilies red, whole or adjust to your spice preference
Gravy & Seasoning
- 1 tbsp Ghee
- 1 tbsp Vegetable Oil
- 1/2 tbsp Tamarind Paste
- 1.5 tsp Salt or to taste
- 1 tsp Turmeric Powder for color and flavor (optional)
- 1/2 tsp Garam Masala adds depth of flavor, optional
Instructions
Prepare the Mushrooms
- Wash and pat dry the mushrooms. Slice into bite-sized pieces.
Make the Coconut-Cashew Paste
- Grind together the grated coconut, cashews, and Kashmiri red chilies into a smooth paste using very little water.
Sauté the Onions
- Heat the desi ghee and vegetable oil in a non-stick pan. Add the finely chopped onions and sauté for about a minute until softened. Add half a teaspoon of salt and continue sautéing until the onions are soft but not browned.
Cook the Spice Paste
- Add the ground coconut-cashew paste to the pan. Mix well and cook for approximately 10 minutes, stirring frequently, until the oil starts to separate from the gravy.
Incorporate Tamarind Paste
- Stir in the tamarind paste and cook until it blends seamlessly into the gravy.
Add Mushrooms and Simmer
- Add the sliced mushrooms to the gravy. Cook until the mushrooms are tender and the gravy has thickened further. If the gravy is too thick, add a splash of water at a time. Season with salt and add the remaining ghee. Stir well and continue to cook for about a minute until the mushrooms are slightly softened.
Finish and Serve
- Adjust the seasoning as needed and add turmeric powder and garam masala (if using). Serve hot with steamed rice or roti.
Recipe Notes
Expert Tips for the Best Mushroom Ghee Roast:
- For a richer flavor, use freshly grated coconut. Frozen coconut can also be used, but it might affect the texture slightly.
- Adjust the number of red chilies according to your spice preference. Kashmiri chilies add color without excessive heat.
- Don't overcook the mushrooms; they should be tender but still retain some bite.
- If you want a creamier gravy, you can add a tablespoon of coconut milk at the end.
Related Posts You May Like
Recipe Nutrition
Calories: 211kcalCarbohydrates: 12gProtein: 6gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 1140mgFiber: 2gSugar: 5g
Sahana Pai
Articles: 13
9 Comments
Leave a Reply
You must be logged in to post a comment.
What a delicious idea! Thanks for sharing.
I’m excited to make this at home!
Such an enticing dish! Thanks for the recipe.
Looks so delectable! Thanks for posting.
I love mushrooms. Surely try this. Looks delicious and recipe is easy to prepare. Thanks Sahana Pai for the wonderful recipe.
Wow!
yummy
This is so much yummyy!! 🙂
Yummy….finger licking good