Cafe Style Mushroom Ghee Roast Gravy

In a pan on low heat, dry roast the Byadagi chillies, coriander seeds, cumin seeds, and fennel seeds until highly aromatic. Allow to cool.

Transfer the roasted spices into a blender along with the garlic cloves, tamarind paste, and a splash of water. Blend into a completely smooth, bright red paste.

Heat half the ghee in a heavy-bottomed pan. Toss in the halved mushrooms and sauté until they release their water and begin to brown. Remove mushrooms and set aside.

In the same pan, add the remaining ghee. Toss in the fresh curry leaves, allowing them to crackle.

Add the freshly ground red masala paste. Cook on medium-low heat, stirring continuously, until the raw smell fades and the ghee completely separates from the masala.

Lower the heat and quickly stir in the whisked curd and salt. Continue to cook until the gravy thickens and turns a deep, dark red.

Add the sautéed mushrooms back into the pan, tossing them thoroughly to coat them in the rich ghee roast gravy. Cook for 2-3 minutes before serving.

2–3 min