How to make Mushroom Galouti -
A vegetarian delight - pan fried galouti kababs.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button Mushroom, Potatoes (आलू)
Cuisine : Uttar Pradesh
Course : Snacks and Starters
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For more recipes related to Mushroom Galouti checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom With Garlic . You can also find more Snacks and Starters recipes like Moongdal Bade Pizza Bowl - SK Khazana Icecream Cone Potato Crisps With A Difference
Mushroom Galouti Recipe Card
The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mushroom Galouti Recipe
Button Mushroom 600 grams
Potatoes 1 teaspoon
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Ginger-garlic paste 2 tablespoons
Green chillies chopped 2-3
Potatoes Boiled, peeled And Grated 2-3
Salt to taste
Clove powder 1/4 teaspoon
Roasted chana dal powder 3 tablespoons
Method
Step 1
Remove stems and parboil the mushrooms with turmeric powder. Drain and squeeze out excess water. Process the mushrooms in a blender till they are finely chopped.
Step 2
Heat one tablespoon oil in a non-stick kadai, add cumin seeds and saute till they begin to change colour. Add ginger-garlic paste, green chillies and sauté on medium heat for thirty seconds.
Step 3
Add mushrooms and saute on high heat till all the moisture evaporates. Add potatoes and mix well. Cook till the mixture leaves the sides of the kadai.
Step 4
Remove the kadai from heat and add garam masala powder, salt, clove powder and roasted chana dal powder and mix well. Divide the mixture into equal portions and shape them into balls. Press each ball to form a patty.
Step 5
Heat oil in a non-stick pan and shallow-fry the patties till evenly golden from both sides. Drain on absorbent paper. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
