Here is a Restaurant type classic ghee roast masala which can be easily made at home and enjoyed…..
Gheeroast as i said earlier is a famous manglorian cuisine , they say that the origin of gheeroast masala is from a small town near Udupi/Manglore named Kundapur…
Here the masala is made with ground red chilles and tossed in generous amount of ghee to balance the spiceness and taste….the colour of dish looks firey red,its served as dry for starters or as semi dry gravy and served as a side dish ☺… The classic combo for any gheeroast is manglorian popular neer dosa(recipe in my blog , do check it)..
Various types of ghee roast can be made like fish, prawns, crab,squid,potato,paneer,babycorn,chicken,eggs and so on…. you can see few other gheeroast recipes in my blog ☺ ..
Now lets see this easy and quick Recipe
•1 pkt Mushrooms (250 gms or can use Tinned ones)
•2 tblsp yogurt/curds
•3/4 tsp turmeric
•1 tsp ginger garlic paste
•20 dry Red chilles(i used byadgi)
•3 tsp coriander /dhania seeds
•1 tsp cumin/jeera seeds
•1/4 tsp Fennel seeds /Saunf
•1 small onion
•6 garlic cloves peeled
•a very small piece of cinnamon
•1 tsp kasuri methi
•a small gooseberry sized tamrind
•1/4 cup ghee/clarified butter
•few fresh curry leaves
• salt to taste
▪clean and wash mushrooms ,cut them into 4 pieces or as desired
▪Marinate mushroom with yogurt,salt turmeric and gingergarlic paste for 15 minutes or more
▪Heat a pan add few drops of oil , add Saunf, jeera ,coriander seeds,Black pepper toss awhile then add onion,ginger ,garlic,redchilles fry till chilles get crisp (dont burn chilles,just toss in a low flame to avoid burning)
▪cool above fried ingredients, and grind along tamrind using water to very fine paste (make fine paste is very necessary)
▪Heat the pan ,add ghee, add ground masala and cook in medium flame till oil starts separating,add marinated mushrooms , water if u want semi gravy or else no need of adding water if you want to make it dry
▪cook till mushrooms are cooked (*mushroom get cooked fast)
▪Add curry leaves, kasurimethi , salt if required as we have already added for marination give everything a good mix and just boil for a minute or so..
▪Now mushroom gheeroast is ready to relish as a starter or as a side dish..
*I have used 2 tblsp ghee here
*at the time of adding kasurimethi you can add 1/2 tsp garam masala powder
*the same recipe implies for paneer