Also cooked with Chicken. Ghee roast is a popular Tuluva Mangalorean recipe whose origins go back to a town, Kundapur, close to Udupi. Ghee roast has a fiery red, tangy and spicy with a flavor of ghee roasted spices. Ghee Roast is popularly cooked with Chicken as known as ‘Chicken Ghee Roast’ but over the years people started bringing out the vegetarian version of this recipe by replacing Chicken with Paneer or Mushrooms while keeping the Ghee Roast base same as the original.
As mentioned, I particularly wanted to try this recipe with Mushrooms as they are my favorite and I love having mushrooms over everything and anything. Moreover, the Internet needs more authentic and delicious mushroom recipes now than ever because we are tired of having only Paneer in the vegetarian category. So, this is my version of making “authentic Mushroom- Ghee Roast” at home.
Also, Ghee Roast is a dry gravy recipe where the gravy is just enough to coat the mushrooms well while giving you that tangy and spicy flavor from the spices that are initially dry toasted and grounded into thick paste.
A very easy & delicious recipe to cook with one thing that has to be remembered while making this recipe is that you can’t mess up with the quantity of spices that you put in this recipe. Black Mustard Seeds, Methi (Fenugreek) Seeds and Poppy Seeds along with Coriander Seeds induces heat and a very strong aromatic flavor when combined together, so make sure to use the right amount of quantity as mentioned below with sugar. Always remember less is more and you don’t want to ruin your dish by overdoing everything all at once. Go easy! Goodluck.
Ghee Roast Masala Ingredients:
| Items | Quantity |
| Coriander Seeds | 1 tsp |
| Cumin Seeds (Jeera) | 1/2 tsp |
| Black Peppercorns | 1/4 tsp |
| Methi Seeds | a pinch |
| White Poppy Seeds (Khas Khas) | 1/2 tsp |
| Black Mustard Seeds | 1/4 tsp |
| Soaked Cashew Nuts (broken pieces) | 1 tbsp |
| Garlic Cloves | 8-9 |
| Jaggery | 1 tsp |
| Byadgi Red Chilies (soaked) Substitute: Kashmiri Dry Red Chilies | 7-8 |
| Tamarind Pulp | 1/2 tsp |
| Salt | 1/2 tsp |
| Water | 8-9 tbsp |
Ingredients to Fry Mushrooms:
| Items | Quantity |
| Mushrooms (halved) | 200 g |
| Turmeric Powder | 1/4 tsp |
| Salt | 1/2 tsp To Taste |
| Ghee | 3 tbsp |
Other Ingredients:
| Items | Quantity |
| Curry Leaves | 5-6 |
| Coriander Powder | 1 large pinch |
| Sugar | 1/4 tsp |
| Lemon Juice | 1 tsp |
Preparation:
• Soak the Byadgi red chillies and cashew nuts in hot water for 15-20 minutes.
• Set a pan on medium low heat, add the whole spices and briefly dry roast 2-3 minute until aromatic, further remove it on a plate to cool down to room temperature.
• In a grinding jar, add the roasted whole spices, coarse grind them. Further add soaked chilies and cashews along with garlic, tamarind pulp, jaggery and salt to taste, add water as required and grind into a thick paste. The Ghee roast masala is ready.
• Set a pan on medium heat, add 3 tbsp ghee, mushroom, turmeric powder and salt, sauté for 5-6 minutes on medium high flame. Remove it and keep aside.
How To Cook:
Step 1: Set a pan on medium heat, add 3 tbsp ghee and the ghee roast masala paste and cook for 10-15 minutes until the ghee separates and turns really dark. *splash water only if the gravy dries off*
Step 2: Further add the sautéed mushroom, curry leaves, a pinch of coriander powder, sugar and lemon juice. mix and cook on medium flame for 5-6 minutes, add salt to taste and cook until the ghee separates.
Step 3: Briefly cook for 5 minutes, mushroom ghee roast is ready, serve hot.
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