About

Mushroom Ghee Roast

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Ghee roast is a fiery red, tangy and spicy dish with flavor of spices roasted in ghee. The dish is originated in Kundapur, a small town in Coastal Karnataka near Mangalore. Chicken ghee roast is a famous dish in Kundapur and Mangalore. Most of the time its known as Mangalorean Chicken Ghee Roast. The slow roasting of the ground masala in ghee is what makes this dish very yummy and tasty. Be very generous in using ghee while preparing this recipe. 😀

I have tasted many Ghee roasts in many restaurants in Mangalore. Personally my favourite ones are from Maharaja and Shetty's Lunch home. So I did many trial and errors in my kitchen to match the taste of Ghee roast served in the restaurant. In this blog you will find one of my tried ghee roast recipe which matches to the taste of Shetty's lunch home style Ghee roast. 

I have prepared the Ghee roast with Mushrooms especially for my vegetarian friends. Instant version recipe of Ghee roast recipe HERE. Now let’s get started. 😊





2020-7-10
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Mushroom Ghee Roast

Yield: 4 Servings
Author: Namitha Shenoy
Prep time: 30 MCook time: 1 hourTotal time: 1 H & 30 M
A fiery red, tangy and spicy dish with flavor of spices roasted in ghee with mushrooms

Ingredients:

Main Ingredients
  • Mushroom - 200 gms
  • Ghee - 5 tbsp + 1 tbsp
  • Salt to taste
  • Coriander powder - a pinch
  • Garam masala - a pinch
For Masala
  • Byadgi Chillies - 8 to 10
  • Ghee - 1 tbsp
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tsp
  • Methi seeds - ¼ tsp
  • Peppercorns - 10 to 15
  • Cashewnuts - 1 tbsp
  • Garlic - 8 to 10

Instructions:

  1. Soak Byadgi chillies in hot water for 30 minutes.
  2. Take a pan, add 1 tbsp of ghee and roast Coriander seeds, cumin seeds, methi seeds and peppercorns. Roast until it's golden brown and aromatic. Once done, cool down properly.
  3. Meanwhile, wash and pat dry the mushrooms and cut into half. In a pan, add 1 tbsp of ghee and saute the mushrooms until all the moisture comes out. Once done keep it aside.
  4. Now in a mixer jar add soaked byadgi chillies, the roasted spices, garlic and cashewnuts and grind to a smooth paste.
  5. In the same kadai add 5 tbsp of ghee, add ground paste and saute on medium flame until the ghee oozes out. It takes almost 30 minutes.
  6. Now add the mushrooms and saute until the masala is coated properly and all the ghee is soaked by the mushrooms. This takes around 15-20 minutes.
  7. Add a tbsp or so of ghee and pinch of Coriander powder and Garam masala. Mix well.
  8. Ghee Roast is ready.
  9. Serve hot with neer dosa.

Notes:

1. Spices should be roasted on low flame. 2. For smooth and creamy paste, de-seed chillies before soaking. I didn't have time to de-seed. 3. Patience is what you need to cook this recipe. Fry masala paste on low to medium flame. 4. Don't hurry to finish this recipe, you will end up with burnt ghee roast n raw masala. 5. Use ghee generously.

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