Mushroom Ghee Roast

Name: Mushroom Ghee Roast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Button Mushrooms 200 gms; Ghee 1 tbsp + 1 tsp; Oil 1 tbsp; Onions (finely chopped 1 cup); Cashew nuts 50 gms; Coconut Grated Ã‚Â½ cup or 100 gms; Kashmir Red Chilies 5-6 whole; Tamarind Paste Ã‚Â½ tbsp; Salt to taste

Sahana Pai

3 August, 2015

4.6 from 8 votes

Served As Dinner, Lunch

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Mushroom Ghee Roast is a Mangalorean dish made from grated coconut, tamarind, and cashew nut gravy simmered in ghee taking the gravy to a whole new level.

Ingredients

Instructions

Wash mushrooms and pat dry using paper towel. Chop into bite sized pieces.
Grind together coconut, cashew nuts, red chilies into a smooth paste, adding very little water.
Heat 1 tbsp ghee and oil in a non-stick pan. Once hot, add onions and fry for a minute. Add half a teaspoon of salt and fry till onions are soft but not brown.
Now add the ground coconut masala. Mix and fry till oil separates from the gravy (appoximately 10 minutes).
Now add the tamarind paste. Cook till tamarind paste blends into the gravy.
Add chopped mushrooms to this gravy,Cook the gravy till mushrooms are cooked completely and keep frying till oil separates from the gravy. Adjust salt. Add a teaspoon of ghee and fry for just one minute. mix and keep frying till mushrooms are slightly soft. Add water little at a time.
Cook the gravy till mushrooms are cooked completely and keep frying till oil separates from the gravy. Adjust salt. Add a teaspoon of ghee and fry for just one minute.

Notes

_x000D_ Serve hot with Neer Dosa, Appam, Rice or even Roti.
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Try and use fresh mushrooms for better texture.

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Recipe Tags curry ghee roast gravy indian mushroom mushroom curry

Responses

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Roopa Kamath July 31, 2015

Yummy….finger licking good

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Namrata Pai July 31, 2015

This is so much yummyy!! 🙂

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Manjusha Pai July 31, 2015

yummy

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Simran Khan August 1, 2015

Wow!

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Vibha Bhagath August 3, 2015

I love mushrooms. Surely try this. Looks delicious and recipe is easy to prepare. Thanks Sahana Pai for the wonderful recipe.

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