Hi, I’m Kate. Today, we’re going to prepare mushroom ghee roast recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Mushroom ghee roast Recipe

Mushroom ghee roast is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Mushroom ghee roast is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mushroom ghee roast using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mushroom ghee roast:

1. Make ready For the masala
2. Take 7 kashmiri chillies
3. Take 1 onion
4. Make ready 1 tbsp coriander
5. Make ready 1 tsp Cumin
6. Make ready 10 Black pepper corns
7. Get 7-8 Methi/fenugreek seeds
8. Make ready 1 inch stick cinnamon
9. Make ready 4-5 cashew nuts
10. Prepare 1 small piece of tamarind
11. Take 5 cloves garlic
12. Prepare 3 tbsp thick curd
13. Take 1 tbsp ghee
14. Make ready For the main dish
15. Make ready 400 gms button mushrooms

Instructions to make Mushroom ghee roast:

1. Heat ghee, add chopped onion, let it change the colour. Now add kashmiri chillies, coriander, 1tsp jeera, pepper, methi seeds, Cinnamon and lastly add cashew nuts and switch off the flame
2. Let it cool a bit then add little tamarind, garlic and curd which is not too sour. Grind to fine paste.
3. Now add the masala in the same pan add little ghee or oil and add the masala, 1tsp sugar and curry leaves and keep frying the masala till it gets nice red colour.
4. Now take one more pan and add tbsp ghee and add mushroom cut into half and add 2tsp ginger garlic paste and 1tsp kashmiri red chilli powder if you have (optional) and also some turmeric and fry on high flame for 3mins.now add the gheeroast masala and keep frying it till its dry and ghee floats on top but don’t over cook the mushrooms. Serve hot with neerdose

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