मशरूम गलौटी | Mushroom Galouti | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Galouti kebabs get a mushroom-y makeover. These succulent and juicy kebabs are made with mushrooms especially for vegetarians to enjoy so that they don't miss out on the comfort of kebabs!

MUSHROOM GALOUTI

Ingredients

40-45 button mushrooms, quartered
3-4 tsps ghee + for drizzling + for shallow frying
Salt to taste
2 tsps ginger-garlic paste
1 tsp red chilli (degi) powder
½ tsp yellow chilli powder
2 tbsps browned onion paste
2 tsps galouti masala
A large pinch of saffron strands
A drop of screwpine (kewra) essence
¼ cup roasted gram flour
To serve
Mini paranthas as required
Lachcha pyaz as required
Lemon wedges as required
Fresh mint sprigs as required
Green chutney

Method

1. Heat ghee in a non-stick pan. Add mushrooms and salt and mix well. Sauté on high heat for 5-6 minutes.
2. Add ginger-garlic paste, dried red chilli paste, and yellow chilli powder and mix well. Cook for 1 minute or till the mixture is dry. Switch the heat off and allow to cool slightly.
3. Put the mushrooms into a food processor jar and process to a fine paste.
4. Transfer the paste into a large plate, add browned onion paste, salt, galouti masala, saffron, kewra essence and roasted gram flour and mix till well combined.
5. Make a well in the centre of the mixture. Take a few pieces of hot charcoal in a small stainless steel bowl and place it in the centre. Drizzle ghee and immediately cover the mixture with a bowl. Let the flavour infuse for 2 minutes.
6. Heat sufficient ghee in a wide non-stick pan.
7. Dip your fingers in water, take small portion of the mixture and place it on the pan and press it lightly. Cook on high heat for 1-2 minutes. Drizzle ghee and carefully flip and cook the other side for 1-2 minutes as well.
8. Arrange the mini paranthas on a serving plate. Place a mushroom galouti over each. Serve hot with lachcha pyaz, lemon wedges and mint sprigs.

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