Name: Mushroom Galouti Kebab
Prep time: 20 min
Cook time: 25 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Button Mushrooms, finely minced; 3 tbsp Roasted Bengal Gram, ground to a fine powder (sattu can be used); ¼ cup Brown Onion, fried onions (birista), crushed; 1 tbsp Ginger-Garlic Paste, freshly ground; 2 tbsp Cashews, soaked and ground to a smooth paste; 1½ tsp Galouti Kabab Masala, awadhi spice mix; 2 tbsp Ghee, for pan-frying; 1 tsp Rose Water, adds the nawabi fragrance; ½ tsp Salt, to taste

1 hrtotal

45 min hands-on15 min hands-off

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Hard
Spice: Medium

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Ingredients

250 gButton Mushroomsfinely minced
3 tbspRoasted Bengal Gramground to a fine powder (sattu can be used)
¼ cupBrown Onionfried onions (birista), crushed
1 tbspGinger-Garlic Pastefreshly ground
2 tbspCashewssoaked and ground to a smooth paste
1½ tspGalouti Kabab Masalaawadhi spice mix
2 tbspGheefor pan-frying
1 tspRose Wateradds the nawabi fragrance
½ tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

Heat a heavy-bottomed pan without any oil. Add the finely minced mushrooms and dry roast them on medium heat until all the natural moisture evaporates completely and they shrink in volume.
Transfer the dry roasted mushrooms to a mixing bowl and let them cool.
To the cooled mushrooms, add the ginger garlic paste, crushed brown onions, cashew paste, galouti kabab masala, salt, and rose water. Mix well.
Gradually add the roasted chana dal powder (sattu) to the mixture. Knead it gently until the mixture comes together like a soft dough. Do not overmix.
Grease your palms lightly with ghee. Take small portions of the mixture and gently shape them into delicate, flat medallions (kebabs). They will be soft, so handle with extreme care.
Heat ghee in a wide, non-stick pan over low-medium heat.
Carefully place the shaped kebabs on the hot pan. Pan-fry them undisturbed for 3-4 minutes on one side until a crisp, dark crust forms.
3–4 min
Gently flip the kebabs using a thin spatula and fry the other side until browned. Serve immediately directly from the pan.

How to tell it's done

A finely seared, mildly crusted exterior that immediately collapses into an ultra-smooth, melt-in-the-mouth, deeply spiced paste.

Getting it right

Tip

For an authentic Awadhi experience, perform the 'Dhungar' method: Place a small piece of burning charcoal in a steel bowl inside the kebab dough, pour a few drops of ghee on it, and cover tightly for 10 minutes to trap the smoke before shaping.

What to serve it with

These kebabs are incredibly delicate. Serve them resting on small, coin-sized ulte tawa ka parathas or varqi parathas with a dot of mint chutney on top.

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