Mushroom Galouti Kebab
Yash dani
Mushroom Galouti Kebab is a luxurious vegetarian kebab made with tender mushrooms, boiled rajma, fried onions, cashews, and aromatic Indian spices. The mixture is blended into a smooth, creamy paste, bound with roasted chana powder, shaped into soft patties, and shallow-fried in ghee for a rich, melt-in-the-mouth texture. Fresh herbs, green chillies, and galouti masala add depth and authentic Awadhi flavour. Served hot with refreshing mint chutney and soft ulta tawa paratha, this dish is a perfect blend of royal taste and modern vegetarian cooking—ideal for festive meals, special occasions, or gourmet home dining.
Ingredients
1 cup Rajma (boiled)
2 cups Urban Platter Mushroom (roughly chopped)
1 cup Roasted Chana powder
4 Onions (deep fried)
1⁄2 cup Cashewnuts (fried)
1⁄2 cup Mint
1⁄2 cup Coriander
6 Green chilly
1 tsp Turmeric powder
1 tbsp Coriander Powder
1 tbsp Red chilli powder
2 tbsp Galouti masala
1 tbsp Salt
2 tbsp Oil
4 tbsp Ghee
1 tbsp Pomegranate
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2 cup Flour
40 ml Milk
Few Saffron strings
1 tbsp Salt
1⁄2 tbsp Sugar
Directions
Heat oil in a kadhai, add mushroom, garlic, ginger, green chilly and cook for 5-7 minutes.
Now add boiled rajma, fried onions, fried Cashewnuts and mix well.
Now add turmeric powder, red chilli powder, coriander powder, Galouti masala, salt and cook well
Add coriander stem and
Blend the prepared mixture into a smooth paste, now add roasted chana powder for binding.
Now shape the Galouti mixture into round and keep it aside.
Heat ghee in a tawa, Shallow fry the prepared Galouti Kababs in batches over medium-low heat. Gently flip the Kababs so as to cook both the sides.
Once they are done, you may plate them and serve hot with mint chutney and ulta tawa paratha.