Earthy Mushroom Galouti Kebabs
In a large pan, heat 2 tablespoons of ghee. Add the chopped onions and saute until golden brown. Add the ginger, garlic, and green chilies. ...
Ingredients
- 500g mixed mushrooms, finely chopped
- 1 large onion, finely chopped
- 2 green chilies, finely chopped
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 1/2 cup roasted chana dal flour (besan)
- 2 tablespoons cashew paste
- 1 tablespoon poppy seed paste
- 1 teaspoon garam masala
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon saffron strands, soaked in 1 tablespoon milk
- 2 tablespoons ghee, plus more for shallow frying
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish
Instructions
In a large pan, heat 2 tablespoons of ghee. Add the chopped onions and saute until golden brown. Add the ginger, garlic, and green chilies. Saute for another minute until fragrant. Add the finely chopped mushrooms and cook until they release their moisture and it evaporates. Continue cooking until the mushrooms are nicely browned. Remove from heat and let the mixture cool slightly. In a mixing bowl, combine the mushroom mixture, roasted chana dal flour, cashew paste, poppy seed paste, garam masala, cardamom powder, saffron-milk mixture, and salt. Mix well until everything is combined and forms a dough-like consistency. If the mixture is too wet, add a little more roasted chana dal flour. Divide the mixture into small, equal-sized portions and shape them into small, round kebabs. Heat ghee in a shallow pan over medium heat. Gently place the kebabs in the hot ghee and shallow fry until golden brown on both sides. Remove the kebabs from the pan and place them on a paper towel-lined plate to drain excess ghee. Garnish with fresh cilantro leaves and serve hot with mint chutney or your favorite dipping sauce.
