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The Ultimate Mushroom Galouti
This mushroom galouti is so good, even hardcore non-vegetarians can't tell it's not mutton.
Vegan
Total Time
1.5 hours
Servings
4 pax

Ingredients

  • 2 tbsp besan (chickpea flour)
  • 1 black cardamom
  • 1.5 tsp coriander seeds
  • 1 tsp cumin
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 tsp fennel seeds
  • 2 packets mushrooms
  • 2 tbsp ghee ((use oil if vegan)
  • 2–3 onions, roughly chopped
  • handful of cashews
  • 8–10 black peppercorns
  • 2 green chillies
  • 8–10 garlic cloves
  • 1 tbsp ginger, grated
  • salt to taste
  • kewra water (a few drops)
  • green cardamom powder (a pinch)
  • lemon juice (to taste)
  • fresh mint

Procedure

Dry roast the besan, black cardamom, coriander seeds, cumin, cloves, cinnamon, and fennel seeds together until fragrant. Grind into a fine powder and set aside.
Blanch the mushrooms in salted water for 5 minutes. Drain, squeeze out excess water, and set aside.
Heat 2 tbsp ghee in a pan and sauté the onions until translucent. Add cashews, peppercorns, green chillies, garlic, and ginger. Cook until fragrant.
Blend the onion mixture together with the blanched mushrooms until completely smooth.
Return the mixture to the pan on low heat. Add salt and the roasted spice powder. Cook for 5–8 minutes until it thickens.
Finish with kewra water, green cardamom powder, lemon juice, and fresh mint. Let cool for 10 minutes.
With wet hands, shape the mixture into small patties and toast lightly on both sides on a tawa with ghee.

Recipe Notes

• serve with ghee parantha, lachha pyaaz, and green chutney.

• you can store the mixture in the fridge for upto 2 days before grilling.