Mushroom Galouti Kebab Recipe
Mushroom Galouti Kebab Recipe is a medium Indian recipe that serves 4. 180 calories per serving. Recipe by Atithi A Sarwade on YouTube.
Prep: 15 min | Cook: 28 min | Total: 53 min
Cost: $7.00 total, $1.75 per serving
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
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)
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)
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)
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
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)
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)
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)
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
Dietary info: Vegetarian, Gluten‑Free, Dairy‑Free
Allergens: Tree nuts (cashew), Mushrooms (fungi)
Ingredient Substitutions
- Instead of Mushrooms: Tofu, Paneer
- Instead of Onion: Shallot
- Instead of Cashew Nuts: Almonds, Pistachios
- Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
- Instead of Vegetable Oil: Canola oil, Mustard oil
- Instead of Red Chili Powder: Paprika, Kashmiri chili
- Instead of Garam Masala: Homemade garam masala
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Karahi (deep wok)
- Blender or Food Processor
- Mixing Bowl (optional)
- Shallow Frying Pan
- Spatula (optional)
Critical Steps — Do Not Skip
- Add cashew‑ginger‑garlic paste until golden brown
- Temper the whole spice blend before adding the paste
- Shallow fry kebabs until golden brown for texture
Chef Tips from the Video
- Roast the cashews until golden for deeper nutty flavor.
- Use a non‑stick shallow pan to get an even crust without sticking.
- For extra heat, finish with a drizzle of chili oil just before serving.
Troubleshooting
Kebabs fall apart while frying
Make sure the mixture is well‑blended and chilled; add a tablespoon of boiled, mashed potato or chickpea flour as a binder if needed.
Kebabs are too dry
Add a little more water or a teaspoon of yogurt to the mixture before shaping.
Kebabs are bland
Taste the spice mixture before adding the paste and adjust salt or chili powder accordingly.
Storage
Refrigerator: Store cooked kebabs in an airtight container for up to 2 days.
Freezer: Freeze uncooked kebab mixture in a sealed bag for up to 1 month; fry after thawing.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mushroom‑onion paste a few hours ahead and refrigerate; bring to room temperature before shaping.
- Kebab mixture can be frozen raw; thaw in the fridge overnight before frying.
Frequently Asked Questions
What is the cultural significance and history of Mushroom Galouti Kebab in Indian cuisine?
Galouti kebab originated in Lucknow, Uttar Pradesh, as a melt‑in‑the‑mouth meat kebab created for royal guests who had difficulty chewing. The vegetarian mushroom version adapts this heritage, offering the same delicate texture and aromatic spices while catering to modern dietary preferences.
What are the traditional regional variations of Galouti Kebab in North Indian cuisine?
In North India, especially Awadhi cuisine, the classic galouti uses finely minced lamb or beef with raw papaya as a tenderizer. Vegetarian variations replace meat with mushrooms, paneer, or mixed vegetables, but retain the signature spice blend and soft texture.
How is Mushroom Galouti Kebab traditionally served in Lucknow?
Traditionally, galouti kebabs are served hot on a banana leaf or a shallow plate, garnished with thinly sliced onions, fresh coriander, and a squeeze of lemon. They are accompanied by room‑temperature green chutney and soft room‑temperature naan or sheermal.
On what occasions is Mushroom Galouti Kebab typically prepared in Indian culture?
Galouti kebabs are popular during festive celebrations such as Eid, Diwali, and wedding feasts, as well as special gatherings like Iftar during Ramadan, where the soft texture is prized for breaking the fast.
What makes Mushroom Galouti Kebab special compared to other Indian kebabs?
The use of mushrooms provides a naturally umami, tender base that mimics the melt‑in‑the‑mouth quality of meat galouti. Combined with cashew richness and a balanced spice blend, it offers a unique vegetarian delicacy that is both hearty and refined.
What authentic ingredients are essential for traditional Mushroom Galouti Kebab, and what are acceptable substitutes?
Key ingredients include fresh mushrooms, roasted cashews, ginger‑garlic paste, and the classic Awadhi spice mix (red chili, garam masala, cumin, coriander, black pepper). Substitutes can be tofu or paneer for mushrooms, almonds for cashews, and store‑bought garam masala if a homemade blend isn’t available.
What other Indian dishes pair well with Mushroom Galouti Kebab?
Mushroom galouti kebabs pair beautifully with aromatic basmati rice, saffron‑infused pulao, soft naan or room‑temperature sheermal, and cooling raita or mint‑coriander chutney to balance the heat.
What are the most common mistakes to avoid when making Mushroom Galouti Kebab?
Common errors include over‑cooking the mushrooms (making them watery), not roasting the cashews enough (resulting in a bland paste), and frying at too high a temperature, which burns the exterior before the interior sets. Follow the critical steps for spice tempering and gentle shallow frying for best results.
Why does this Mushroom Galouti Kebab recipe use a shallow‑fry method instead of deep‑frying?
Shallow frying uses less oil, allowing the kebab to develop a crisp exterior while keeping the interior soft and moist. It also makes the dish lighter and easier to control the browning, which is crucial for preserving the delicate texture.
Can I make Mushroom Galouti Kebab ahead of time and how should I store it?
Yes, you can prepare the kebab mixture up to 24 hours in advance and refrigerate it in an airtight container. Shape and shallow‑fry the kebabs just before serving for optimal texture, or freeze the raw mixture and fry after thawing.
What does the YouTube channel Atithi A Sarwade specialize in?
The YouTube channel Atithi A Sarwade focuses on Indian home‑cooking tutorials, especially vegetarian dishes that blend traditional flavors with modern, easy‑to‑follow techniques for everyday cooks.
How does the YouTube channel Atithi A Sarwade's approach to Indian cooking differ from other Indian cooking channels?
Atithi A Sarwade emphasizes step‑by‑step visual guidance, uses readily available ingredients, and often adapts classic recipes into quicker, health‑conscious versions, whereas many other channels stick to more elaborate, time‑intensive preparations.
Last updated: August 18, 2026
