Mushroom Galouti Kebab
A vegetarian take on the classic Awadhi melt-in-the-mouth kebab. Earthy mushrooms and aromatic spices are ground into a fine paste and pan-fried to create a smoky, delicate appetizer perfect for any occasion.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Galouti Masala and Binder
- b.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.
- c.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.
- d.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
Step 2
- a.Cook the Mushroom Base
- b.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.
- c.Add the ginger and garlic pastes and cook for another minute until the raw aroma disappears.
- d.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.
- e.Let the mixture cool down completely.
- 3
Step 3
- a.Create the Kebab Paste
- b.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.
- c.Grind everything to a very smooth, fine paste. Scrape down the sides as needed. Do not add any water.
- 4
Step 4
- a.Smoke the Mixture (Dhungar Method)
- b.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.
- c.Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
- d.Carefully place the hot charcoal into the small bowl. Pour 1 tsp of ghee over the charcoal.
- e.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
Step 5
- a.Shape and Pan-Fry the Kebabs
- b.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.
- c.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.
- d.Heat the remaining 3 tbsp of ghee in a non-stick skillet or tawa over medium-low heat.
- e.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
Step 6
- a.Serve Hot
- b.Once cooked, carefully transfer the kebabs to a serving plate. Garnish with fresh coriander.
- c.Serve immediately with mint-coriander chutney, laccha onions, and lemon wedges. They pair wonderfully with ulte tawe ka paratha.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to perfect Galouti kebabs is a very smooth paste. Grind the mixture until it is completely fine and velvety.
- 2Ensure the mushroom mixture is absolutely dry before grinding. Any moisture will make the kebabs difficult to shape and they may fall apart while frying.
- 3The kebab mixture is meant to be extremely soft. Resist the temptation to add more besan, as it will make the kebabs dense and ruin the melt-in-the-mouth texture.
- 4Refrigerating the mixture for 30 minutes before shaping makes it much easier to handle.
- 5Fry the kebabs on medium-low heat to ensure they cook through evenly without burning the exterior.
- 6Use a non-stick pan and a wide, thin spatula for frying, as these kebabs are very fragile.
- 7The Dhungar (smoking) method is highly recommended for an authentic, smoky flavor reminiscent of traditional kebabs.
Adapt it for your goals.
Vegan Version
To make this recipe vegan, replace the ghee with a neutral-flavored vegetable oil or coconut oil. The rest of the ingredients are plant-based.
Add ProteinAdd Protein
For a protein boost, you can add 100g of crumbled firm tofu or paneer to the mushroom mixture before grinding.
Different MushroomsDifferent Mushrooms
Experiment with a mix of mushrooms like cremini, shiitake, or portobello for a deeper, more complex flavor profile.
Baked VersionBaked Version
For a lower-fat option, you can bake the kebabs. Place them on a parchment-lined baking sheet, brush with a little ghee or oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for energy production, brain health, and maintaining a healthy nervous system.
Supports Immune Function
Mushrooms contain selenium, a powerful antioxidant that helps support the immune system and prevent damage to cells and tissues.
Good for Gut Health
The fiber in mushrooms acts as a prebiotic, nourishing beneficial gut bacteria and promoting a healthy digestive system.
Low in Calories
As a low-calorie, low-fat food, mushrooms are an excellent choice for weight management, providing flavor and nutrients without excess calories.
Frequently asked questions
This usually happens for two reasons: 1) The mushroom mixture was not cooked down enough and still contained moisture. 2) The paste was not ground smoothly enough. Ensure the mushroom base is completely dry and the paste is velvety smooth. Chilling the mixture before shaping also helps them hold their form.