INGREDIENTS
- 7–8 tbsp ghee
- 10–12 dry Kashmiri red chillies
- 30 g cashew nuts
- 5–6 garlic cloves
- Small piece of jaggery
- ½ tbsp fennel seeds
- ½ tbsp fenugreek (methi) seeds
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
- 2 green cardamoms
- 3–4 cloves
- 1-inch cinnamon stick
- 10–12 black peppercorns
- ½ tbsp mustard seeds
- 2 packets mushrooms (or ½ kg chicken for non-veg version)
- 2 tbsp tamarind juice
- 50 ml yogurt
- ½ tbsp turmeric powder
- Salt to taste
- 1 tbsp 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 minutes.
- Heat 1 tbsp ghee in a thick-bottomed pan.
- Fry the Kashmiri red chillies until crispy. Remove and keep aside.
- Add another 1 tbsp ghee to the same pan and roast the remaining whole spices until fragrant. Remove and cool.
- Add 2 tbsp ghee to the same pan and fry the garlic and cashews until golden. Remove and cool.
- Grind the fried Kashmiri chillies, roasted whole spices, garlic, and cashews into a smooth paste.
- Add 2–4 tbsp ghee to the pan.
- Add the prepared masala paste and fry for a few minutes.
- Keep the flame low and stir continuously.
- Roast the masala for about 15 minutes until the ghee separates.
- Remove the roasted masala and keep aside.
- In the same pan with the remaining ghee, fry the mushrooms over low heat.
- Add a small piece of jaggery.
- Mix in the roasted masala.
- Continue stir-frying until the ghee separates around the edges.
- Add 1 tbsp ghee at the end.
- Your delicious Kundapura Style Mushroom Ghee Roast is ready.
- Serve hot with rotis, puris, rice, or neer dosa.
SPICE LEVEL
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