Mushroom Galouti Kebab

Name: Mushroom Galouti Kebab
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 500 g mushroom (finely chopped or pulsed); 2 pcs onion (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 3 tbsp gram flour (lightly roasted); 2 tbsp ghee; 2 tbsp coriander leaves (finely chopped); 1 tbsp mint leaves (finely chopped); 0.5 tsp garam masala; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch black pepper (freshly ground); 2 pcs green cardamom (seeds crushed); 2 pcs cloves (crushed); 1 inch cinnamon (small piece, crushed); 1 tbsp lemon juice; 0.5 tsp salt

RATING

4.4/5(32)

TASTE SCORE

9/10

These soft, aromatic mushroom kebabs are inspired by the melt-in-the-mouth Lucknow style galouti. Finely cooked mushrooms, browned onion, warming spices, and gram flour come together in tender patties that sear beautifully on a hot pan.

PREP

20m

COOK

25m

SERVES

1 PIECE

79 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the mushrooms and aromatics.
1.Wipe the mushrooms clean and finely chop them or pulse briefly in a processor.
2.Finely chop the onion and green chili.
3.Grate the ginger and mince the garlic.
4.Chop the coriander leaves and mint leaves.
roast · ~3 min
Roast the gram flour.
Heat a small dry pan over low heat and roast the gram flour for 2 to 3 minutes until it smells nutty. Transfer to a plate and let it cool.
saute · ~9 min
Cook the onion mixture.
1.Heat 1 tbsp ghee in a wide pan over medium heat.
2.Add the onion and cook until light golden, 6 to 7 minutes.
3.Add ginger, garlic, and green chili and cook for 1 minute.
4.Add crushed cardamom seeds, cloves, and cinnamon and stir for 30 seconds.
TIPCook the onion until lightly browned, not deeply dark, so the kebabs stay soft and balanced.
saute · ~12 min
Cook the mushrooms until dry.
1.Add the chopped mushrooms to the pan and mix well.
2.Cook on medium-high heat until they release water.
3.Keep cooking and stirring until the moisture evaporates and the mixture looks dry, 8 to 10 minutes.
4.Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, black pepper, and salt.
TIPDrying the mushroom mixture well is the key to kebabs that hold their shape on the pan.
mix · ~5 min
Make the kebab mixture.
Transfer the mushroom mixture to a bowl and let it cool for a few minutes. Mix in the roasted gram flour, coriander leaves, mint leaves, and lemon juice until the mixture holds together.
rest · ~10 min
Rest the mixture.
Cover and rest the mixture for 10 minutes so the gram flour can absorb extra moisture and firm it up.
assemble · ~4 min
Shape the kebabs.
Divide the mixture into 8 equal portions and shape them into small, flat patties with lightly greased hands.
fry · ~6 min
Shallow-fry the kebabs.
1.Heat the remaining 1 tbsp ghee in a flat pan over medium heat.
2.Place the kebabs in the pan without crowding.
3.Cook for 2 to 3 minutes on the first side until browned.
4.Flip gently and cook the second side for 2 to 3 minutes more.
TIPFlip the kebabs only after the first side sets, or they may break.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pulse the mushrooms briefly rather than pureeing them; a paste holds too much water and makes the kebabs gummy.
2
Cook the mushroom mixture until the pan looks almost dry, or the patties will soften and crack while flipping.
3
Let the filling cool before adding roasted gram flour, herbs, and lemon so the mixture tightens properly.
4
If the mixture still feels loose after resting, add 1 more spoon of roasted gram flour before shaping.
5
Shape the patties slightly thinner at the edges so they brown evenly and stay tender in the center.
6
Chill the shaped kebabs for 15 to 20 minutes if you want cleaner flipping and a firmer crust.
7
Use a flat spatula and flip only once the first side is well browned; these galouti-style kebabs are delicate.