Mushroom Galouti - SK Khazana

Ingredients list for Mushroom Galouti - SK Khazana

• 20-25 Button mushrooms sliced
• 1 tablespo to shallow fry Oil
• 2-3 Green chillies chopped
• 1 Large onion finely chopped
• 1/2 teaspoon Garlic paste
• 1/2 teaspoon Ginger paste
• 1 teaspoon Red chilli powder
• 1 1/2 teaspoons Cumin powder
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 2 tablespoons Fresh coriander leaves finely chopped
• 2 Medium potatoes boiled, peeled and grated
• 3 tablespoons Gram flour roasted
• 50 grams Cottage cheese (paneer) crumbled
• to serve Green chutney

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 in colour.
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 an each portion into a patty.
7. Place the patties in the pan and shallow-fry, turning sides, till golden on both the sides. Drain on absorbent paper.
8. Arrange these galouti kababs on a serving platter and serve hot with green chutney.