Saucepans and Spices

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KUNDAPURA MUSHROOM GHEE ROAST

INGREDIENTS

  • 7-8 tbsp ghee 

  • 10-12 dry Kashmiri red chillies

  • 30 gms cashew nut 

  • 5-6 Cloves of garlic

  • Small piece of jaggery 

  • ½ tbsp fennel seeds

  • ½ tbsp methi seeds

  • 1tbsp cumin seeds 

  • 2tbsp coriander seeds 

  • 2 green cardamom 

  • 3-4 cloves 

  • 1inch cinnamon 

  • 10-12 black peppercorns 

  • ½ tbsp mustard seeds

  • 2packets mushrooms ( if nonveg then ½ kg chicken)

  • 2tbsp  Tamarind juice 

  • 50 ml yogurt 

  • ½ tbsp turmeric powder 

  • Salt to taste 

  • 1tbsp red chilli powder 

INSTRUCTIONS 

  • marinate the mushrooms with yogurt, tamarind juice, red chilli powder, turmeric powder and salt.

Mix well and keep aside for 20-30 mins 

  • Heat 1tbsp ghee in a thick bottomed pan 

  • Add Kashmiri chillies and fry them until crispy. remove aside

Add another tbsp of ghee to the same pan and fry/roast the remaining other whole masalas until fragrant. remove and cool

  • Add 2tbsp ghee to the same pan and add garlic, cashews and fry them until golden. Remove and cool mix

Now grind everything( Kashmiri chillies, masalas and cashews)  together to a fine paste

Add 2-4 tbsp  ghee to the pan 

  • Add the ground masala and fry for a few minutes

Keep low flame and stir continuously ( patience is needed) 

  • Stir fry at least 15 mins until ghee separates on surface

Remove masala aside 

  • In the same pan with the remaining ghee add the mushrooms and fry them on low flame 

  • Add little jaggery 

  • Now add the roasted masala

Now continue to stir fry the mix continuously 

  • It’s ready when ghee separates on sides

  • Add 1tbsp ghee in the end and that’s it, your delicious KUNDAPURA Style mushroom Ghee Roast is ready 

  • Enjoy with rotis, puris, rice or Neer dosas

SPICE LEVEL:🌶🌶🌶