Mushroom galouti kebabs are a delicious vegetarian alternative to the traditional meat-based Lucknowi galouti kebabs. Known for their velvety texture and aromatic spices, these kebabs melt in the mouth and carry the elegance of royal Awadhi cuisine. Mushrooms make a great base because of their meaty texture and ability to soak up flavors. They pair beautifully with spices, lentils, and a hint of ghee, resulting in a dish that’s rich yet easy to prepare. These kebabs are perfect for special evenings, festive snacks, or as an impressive starter when you’re entertaining guests. Here’s how you can recreate this luxurious dish right at home in just five simple steps.
Step 1: Prepare the mushroom base
Start by cleaning 200 grams of button mushrooms. Wipe them with a damp cloth or rinse lightly and pat dry. Chop them finely or pulse briefly in a food processor without turning them into a paste. In a pan, dry roast 2 tablespoons of chana dal until it turns golden and aromatic. Set it aside to cool, then grind it into a coarse powder. This dal powder will help bind the kebabs while adding texture and a nutty flavor.
Step 2: Cook the mushroom mixture with spices
Heat 1 tablespoon of ghee or oil in a pan. Add 1 finely chopped onion and sauté until golden brown. Add 1 teaspoon of ginger-garlic paste and cook for another minute. Now add the chopped mushrooms and cook on medium heat until all moisture evaporates and the mixture looks dry. Stir in 1 teaspoon garam masala, ½ teaspoon roasted cumin powder, ½ teaspoon red chili powder, a pinch of nutmeg, and salt to taste. Mix well and let it cool slightly. Add the chana dal powder to this mixture and stir to combine. The result should be a dough-like consistency, soft but not watery.
Step 3: Mash and shape the kebabs
Once the mushroom mixture has cooled, mash it with your hands or a masher to make it smoother. Add 1 tablespoon of grated paneer or hung curd if needed to improve texture and binding. Mix everything thoroughly until the mixture is uniform. Take small portions and shape them into flat, round patties. You should get around 6 to 8 kebabs depending on the size. If the mixture feels too soft, chill it in the fridge for 10 to 15 minutes to help firm it up before cooking.
Step 4: Cook the kebabs on a tawa
Heat a non-stick pan or tawa and drizzle a little ghee or oil. Place the kebabs gently on the hot surface and cook them on medium-low heat. Flip carefully once the underside turns golden brown. Cook the other side similarly until both sides are evenly browned and crispy on the outside. Since the mixture is soft and delicate, avoid turning them too often to prevent breakage. You can also lightly press them with a spatula to ensure even browning.
Step 5: Serve with chutney and garnish
Once the kebabs are perfectly crisp and cooked, transfer them to a serving plate. Garnish with sliced onions, a sprinkle of chaat masala, and fresh coriander leaves. Serve hot with mint-coriander chutney or a yogurt-based dip. These mushroom galouti kebabs taste best when enjoyed fresh and warm. They also go well with soft rumali roti or can be used as a filling in sliders for a modern twist.
Homemade mushroom galouti kebabs are a flavorful and satisfying treat that combines rich Indian spices with the earthy taste of mushrooms. They’re a great option for vegetarians who crave a taste of royal kebab culture without the meat. With just a handful of ingredients and five straightforward steps, you can create a melt-in-mouth delicacy that’s perfect for dinner parties or weekend indulgence. Try this easy recipe and enjoy a bite of luxury at home.