Mushroom Galouti Kebab
Delicate, melt-in-your-mouth mushroom galouti kebabs that capture the royal flavors of Awadhi cuisine with aromatic spices and herbs.
Equipment
Ingredients
Main Ingredients
mushrooms (finely chopped)
500 g
onion (finely chopped)
2 pcs
garlic (minced)
4 cloves
ginger (grated)
1 tbsp
green chili (finely chopped)
2 pcs
coriander leaves (chopped)
3 tbsp
mint leaves (chopped)
2 tbsp
black pepper (ground)
1 tsp
salt
1 tsp
ghee
3 tbsp
gram flour (roasted)
3 tbsp
Instructions
Prepare mushrooms
Finely chop the mushrooms and set aside.
Sauté aromatics
Heat ghee in a pan and sauté onions, garlic, ginger, and green chilies until fragrant.
Cook mushrooms
Add chopped mushrooms to the pan and cook until all moisture evaporates.
Add spices and herbs
Add salt, black pepper, chopped coriander, and mint leaves. Mix well.
Bind mixture
Add roasted gram flour and mix to bind the mixture.
Shape kebabs
Let mixture cool slightly, then shape into small round patties.
Cook kebabs
Heat ghee in a pan and shallow fry the kebabs until golden brown on both sides.
Serve hot
Serve the mushroom galouti kebabs hot with mint chutney.
Original recipe
Storage
Store in an airtight container. Reheat in a pan for best texture.
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