Mushroom Galouti Kebab

Instructions

1. 1

   Prepare Galouti Masala and Binder

   • In a small, heavy-bottomed pan, dry roast the whole spices (cloves, green cardamom, black cardamom, cinnamon, mace, black peppercorns) on low heat for 2-3 minutes until they become fragrant.
   • Remove from heat, let them cool completely, then transfer to a spice grinder. Add the nutmeg powder and grind to a very fine powder. This is your fresh Galouti masala.
   • In the same pan, dry roast the besan (gram flour) on low heat for 3-4 minutes, stirring constantly, until it's aromatic and has a nutty smell. Set aside.
2. 2

   Cook the Mushroom Base

   • Heat 1 tbsp of ghee in a wide pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until translucent.
   • Add the ginger and garlic pastes and cook for another minute until the raw aroma disappears.
   • Add the chopped mushrooms and salt. Cook for 10-12 minutes, stirring occasionally. The mushrooms will first release a lot of water. Continue cooking until all the water has evaporated and the mixture is completely dry. This step is crucial for the kebab's texture.
   • Let the mixture cool down completely.
3. 3

   Create the Kebab Paste

   • In a food processor or a powerful grinder, combine the cooled mushroom mixture, birista (fried onions), drained soaked cashews, roasted besan, the prepared Galouti masala, Kashmiri red chili powder, and chopped green chilies.
   • Grind everything to a very smooth, fine paste. Scrape down the sides as needed. Do not add any water.
4. 4

   Smoke the Mixture (Dhungar Method)

   • Transfer the kebab paste to a large bowl. Make a small depression in the center and place a small steel bowl or a piece of onion peel in it.
   • Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
   • Carefully place the hot charcoal into the small bowl. Pour 1 tsp of ghee over the charcoal.
   • As it begins to smoke profusely, immediately cover the large bowl with a tight-fitting lid. Let it rest for 10-15 minutes to allow the paste to absorb the smoky flavor.
5. 5

   Shape and Pan-Fry the Kebabs

   • Remove the charcoal bowl. Add the chopped coriander leaves and lemon juice to the paste and mix gently. For best results, cover and refrigerate the mixture for 30 minutes to firm it up slightly.
   • Grease your palms with a little ghee. Take a small portion of the mixture (about 2 tablespoons) and gently shape it into a flat, round patty (about 2 inches in diameter). The mixture will be very soft and delicate.
   • Heat the remaining 3 tbsp of ghee in a non-stick skillet or tawa over medium-low heat.
   • Very carefully, place the shaped kebabs onto the hot skillet, ensuring not to crowd the pan. Fry for 3-4 minutes on each side until they are golden brown and have a delicate crust. Use a thin, wide spatula to flip them gently.
6. 6

   Serve Hot

   • Once cooked, carefully transfer the kebabs to a serving plate. Garnish with fresh coriander.
   • Serve immediately with mint-coriander chutney, laccha onions, and lemon wedges. They pair wonderfully with ulte tawe ka paratha.