Mushroom Galouti Kebab Recipe

Ingredients

• 400 g Mushrooms (cleaned and roughly chopped)
• 1 large Onion (sliced thin)
• 1/4 cup Cashew Nuts (roasted lightly)
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 5 tbsp Vegetable Oil (for cooking and shallow frying)
• 1 tsp Salt (adjust to taste)
• 1 tsp Red Chili Powder (adjust for heat level)
• 1 tsp Garam Masala (store‑bought)
• 1 tsp Cumin Powder (roasted if possible)
• 1 tsp Coriander Powder (ground)
• 1/2 tsp Black Pepper Powder (freshly ground)
• 1/4 cup Water (for blending)
• 1 tsp Lemon Juice (optional, adds brightness)

Instructions

1. Sauté Onion

   Heat 2 tbsp oil in the karahi over medium heat. Add the sliced onion and sauté until golden brown, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat (≈180°C)

2. Add Cashew‑Ginger‑Garlic Paste

   Add the roasted cashew nuts and ginger‑garlic paste to the onions. Cook, stirring constantly, until the mixture turns a deep golden color, about 3 minutes. Remove from heat and let it cool slightly.

   Time: PT3M

   Temperature: Medium heat (≈180°C)

3. Boil Mushrooms

   In a separate pot, bring salted water to a boil. Add the chopped mushrooms and cook for 4‑5 minutes until just tender. Drain and set aside.

   Time: PT5M

   Temperature: Medium‑high heat (≈200°C)

4. Blend Onion‑Mushroom Paste

   Transfer the cooled onion‑cashew‑garlic mixture and the boiled mushrooms to a blender. Add ¼ cup water and blend to a smooth, slightly coarse paste.

   Time: PT2M

5. Temper Spices

   In the same karahi, add 1 tbsp oil and heat over medium. Add salt, red chili powder, garam masala, cumin, coriander, and black pepper. Fry the spices for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat (≈180°C)

6. Combine Paste with Spices

   Add the blended mushroom‑onion paste to the spiced oil. Sauté for 2‑3 minutes, allowing the flavors to meld. If the mixture feels too dry, sprinkle a little water.

   Time: PT3M

   Temperature: Medium heat (≈180°C)

7. Cook the Kebab Mixture

   Reduce heat to low, add the optional lemon juice, and cook the mixture for another 5 minutes, stirring occasionally, until it thickens and pulls away from the sides of the karahi.

   Time: PT5M

   Temperature: Low heat (≈150°C)

8. Shape and Shallow Fry

   Transfer the mixture to a plate, let it cool enough to handle, then shape into flat kebabs (about 8‑10). Heat 2 tbsp oil in a shallow frying pan over medium‑high heat. Fry each kebab for 2‑3 minutes per side until golden brown and crisp.

   Time: PT5M

   Temperature: Medium‑high heat (≈190°C)

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

12 g

Fat

12 g

Fiber

4 g