Step-by-Step Instructions

1. 1.Sauté Aromatics and Cashews

   Heat 2 teaspoons of oil and 1 teaspoon of ghee in a kadai. Add 2 medium-sized thinly sliced onions, 7 large cloves of garlic, a large piece of roughly chopped ginger, and about 12 cashew nuts. Sauté until the onions turn a lovely golden brown color.

2. 2.Add Mushrooms and Cook

   Add 400 grams of washed and halved mushrooms to the kadai. Cook for 5 minutes, stirring occasionally, until the mushrooms begin to release their moisture.

3. 3.Incorporate Spices

   Add 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chilli powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of garam masala powder. Mix everything well, ensuring the mushrooms are coated with the spices.

4. 4.Evaporate Moisture

   Cook the mixture on high flame until all the excess moisture has evaporated and the mixture looks fantastic. Turn off the stove and cool the ingredients completely.

5. 5.Grind to a Paste

   Transfer the cooled mushroom mixture into a mixer jar. Grind it to a smooth paste without adding any water. The mixture should have a lovely, smooth consistency.

6. 6.Cook the Mushroom Paste

   Add 2 teaspoons of ghee to the kadai. Keeping the flame on low, transfer the ground mushroom paste into the kadai. Cook this mixture for about 2-3 minutes, stirring constantly, until it absorbs the ghee and becomes smooth and creamy.

7. 7.Add Cardamom and More Salt

   To the cooking paste, add 1/2 teaspoon of cardamom powder and about 1/2 teaspoon of salt. Mix well to combine the new spices.

8. 8.Incorporate Gram Flour

   Add 1 cup (250 ml) of besan (gram flour) to the mixture in two batches. Mix thoroughly after each addition. Continue to cook, stirring constantly, until the mixture starts to come together and leaves the sides of the pan, forming a dough-like consistency.

9. 9.Final Cooking of the Mixture

   Add another 1 teaspoon of ghee to the mixture. Continue cooking and mixing until the mixture becomes dry and forms a cohesive, pliable dough. Transfer the galouti mixture to a plate and let it cool to room temperature.

10. 10.Shape the Kebabs

    Once the mixture has cooled, gently mix it together again with your hands. Dab a little ghee on your palms. Take a small portion of the mixture and shape it into small, round tikkis (patties).

11. 11.Fry the Kebabs

    To a pan, add 2 teaspoons of ghee and gently spread it across the pan. Maintain the flame on medium. Place the prepared tikkis in the pan and fry them until they turn a lovely golden brown color on one side.

12. 12.Flip and Finish Frying

    Once cooked on one side, gently flip the tikkis to the other side. Continue frying until they are golden brown and cooked through on both sides. Be careful while flipping them.

13. 13.Serve the Galouti Kebabs

    Once done, remove the kebabs from the pan. You can enjoy these delicious mushroom galouti kebabs as is, with some nice fresh coriander mint chutney and sliced onions. They are best served hot.

14. 14.Assemble and Enjoy

    Place a prepared roti on a plate. Place a galouti kebab on the roti, add a spoonful of fresh coriander mint chutney, and gently place sliced onions on top. Smash the kebab onto the roti, spread it across, fold the roti, and enjoy your delicious galouti kebab.