Mushroom Galouti Kebabs
A melt-in-the-mouth vegetarian take on the Lucknowi galouti, made with mushroom, paneer and cashew.
- Prep
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- Cook
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- Total
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- Ingredients
- 15
Method
- 1
Wash the mushrooms thoroughly.
- 2
Heat butter, add cumin, chopped onion and green chilli. Sauté until golden.
- 3
Add sliced mushrooms and chopped cashews and cook for another minute.
- 4
Add salt, black pepper and coriander. Keep aside for a few minutes to cool.
- 5
Add the paneer and grind in a grinder.
- 6
Add the boiled potato and the remaining spices. Make a dough and shape into round balls.
- 7
Keep in the freezer for 10 minutes.
- 8
Heat oil and shallow-fry. Serve hot with mint chutney.
Cooking for someone with celiac disease? Use flours ground in a dedicated gluten-free mill, check every packaged ingredient (especially heeng, sauces and masalas) and use clean utensils to avoid cross-contamination. See hidden sources of gluten →
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