Mushroom Galouti

Ingredients 

• 20-25 button mushrooms sliced
• 1 tablespoon oil + to shallow fry
• 2-3 green chillies chopped
• 1 large onion, finely chopped
• ½ teaspoon garlic paste
• ½ teaspoon ginger paste
• 1 teaspoon red chilli powder
• 1½ teaspoons cumin powder
• ½ teaspoon garam masala powder
• ¼ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons fresh coriander leaves, finely chopped
• 2 medium potatoes boiled, peeled and grated
• 3 tablespoons of gram flour roasted
• 50 grams cottage cheese (paneer) crumbled
• Green chutney to serve

Method

1. Heat oil in a non-stick pan, add green chillies and onion and sauté till onion is translucent.
2. Add ginger paste and garlic paste and saute for 1-2 minutes. Add mushrooms and sauté till golden brown.
3. Add red chilli powder, cumin powder, garam masala and turmeric powder and mix. Add salt and mix well. Cook for 2 minutes. Add 1 tbsp coriander leaves and mix. Take the pan off the heat and set aside to cool.
4. Put the mushroom mixture into a blender jar, add potatoes, gram flour, remaining coriander leaves and crumbled cottage cheese. Blend to a smooth paste.
5. Heat sufficient oil in a shallow non-stick pan.
6. Grease your palms, divide the mixture into equal portions and shape each portion into a patty.
7. Place the patties in the pan and shallow-fry, turning sides, till golden on both sides. Drain on absorbent paper.
8. Arrange these galouti kababs on a serving platter and serve hot with green chutney.