Mushroom Galouti Kebab

I came across this in one of the Instagram posts of a Kebab place in Chennai. When I saw their video post, I was surprised there was no mushroom visible in the kebab! This led me to read about the kebab and I found that it had an amazing history.

I am actually not a kebab person. Yes, kebabs with meat and chicken were different. But vegetarian? I was not keen. But now, I had to try this. Because the video post showed me how creamy it was, it got me drooling.

Galouti Kebab finds it home in Awadhi Cuisine and is from Lucknow, from where most kebabs originated. Nawabs in Lucknow and their love for kebabs is of historical significance in the evolution of food. There was this Nawab who had lost all his dentures and was upset he could not relish his kebabs like he used to before. He demanded his cook to rectify the situation and make him a kebab that he could enjoy. This master cook found this Galouti Kebab. This is usually made with Lamb Meat, where it is minced and it is said that - the cook added around 150 spices to make this kebab so flavourful. But we are not going to make it with that many spices and time has evolved and people are making simpler versions of it! ;)

This Mushroom Galouti Kebab is a vegetarian version where the mushroom is blended with cottage cheese or paneer and potatoes to make a creamy, soft and melt in the mouth kebab. And no the mushrooms did not release much water to by complete surprise when I cooked them.

Mushroom Galouti Kebab

What You Need:

1 Tsp Oil
1 Onion Chopped Finely
3 Cloves Garlic Crushed
A Small Piece Ginger Crushed
2 Green Chillies Chopped
1 Packet Button Mushroom Washed, Pat Dried and Sliced Thinly
1 Tbsp Chilli Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric Powder
1 Tsp Cumin Powder
2 Tbsp Chopped Coriander Leaves
2 Medium Size Potatoes Boiled And Mashed
100 Grams Paneer Crumbled
Salt To Taste

What You Do:

• Heat oil in a pan and saute the onions, garlic, ginger and green chilli.
• Add the mushroom and saute on high for a few minutes.
• Add the chilly powder, coriander powder, turmeric powder and cumin powder.
• Saute continuously on high heat making sure the chilli powder does not get burnt fir a couple of minutes. 
• When mixed fully switch off and cool (On high heat and constant stirring will not let the mushroom release much water soon)
• Blend the mushrooms.
• Add the mashed potatoes, crumbled cottage cheese, salt and coriander leaves to the blended mushrooms and make a smooth dough.
• Make small patties and shallow fry them.

These are good as it is or can be served with sauce or chutney. You can also use it as a patty for your burgers.