Here’s a step-by-step recipe to make delicious Mushroom Ghee Roast from scratch:

Ingredients:

For the Masala Paste:

6-8 Dry Red Chilies (adjust to spice level)

1 tsp Cumin Seeds

1 tsp Coriander Seeds

1 tsp Fennel Seeds

1/4 tsp Fenugreek Seeds

6-8 Garlic Cloves

A small piece of Tamarind

1/2 tsp Turmeric Powder

1 tsp Black Peppercorns

2 tbsp Water (to grind the paste)


For the Mushroom Roast:

200-250 gms Button Mushrooms (cleaned and halved)

3 tbsp Ghee (clarified butter)

1 medium-sized Onion (finely chopped)

1 Tomato (finely chopped)

Curry Leaves (a handful)

Salt to taste

Fresh Coriander for garnish

Lemon wedges for serving (optional)


Instructions:

Step 1: Prepare the Masala Paste

1. Dry roast spices: Heat a pan over medium flame. Add cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, and black peppercorns. Dry roast until fragrant (2-3 minutes). Set aside.


2. Soak chilies and tamarind: While the spices cool, soak dry red chilies and tamarind in hot water for 10 minutes to soften.


3. Grind the masala: Add the roasted spices, soaked chilies, tamarind, garlic, turmeric powder, and a bit of water to a blender. Grind into a smooth paste. Keep this aside.


Step 2: Cooking the Mushrooms

1. Heat ghee: In a large pan, heat 3 tbsp ghee on medium heat.


2. Sauté onions: Add chopped onions and sauté until golden brown.


3. Add tomatoes: Stir in chopped tomatoes and cook until they soften and turn mushy.


4. Cook the masala: Add the ground masala paste and fry until the raw smell disappears and the oil starts separating from the sides of the paste (about 5-7 minutes). Stir frequently to avoid burning.


5. Add mushrooms: Add the halved mushrooms, salt to taste, and mix well so the mushrooms are coated with the masala.


6. Cook until done: Let the mushrooms cook on medium-low heat for about 8-10 minutes until they are tender and absorb the flavors. Stir occasionally.


7. Finish with curry leaves: Add a handful of curry leaves and give it a final stir.


Step 3: Garnish and Serve

1. Garnish: Garnish the Mushroom Ghee Roast with freshly chopped coriander leaves.


2. Serve: Serve hot with lemon wedges on the side. You can enjoy this dish with dosa, chapati, rice, or naan.


Tips:

You can also add a bit of jaggery or sugar.

Adjust the spice level by increasing or decreasing the number of red chilies.

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