Скачать или смотреть ✨ High protein mushroom galouti ✨

High protein mushroom galouti - you haven’t tried a tastier and healthier version of mushroom galouti than this, I promise. I’m from UP and have tried best mushroom galouti in Lucknow, at many fine dining restaurants, even the famous Gulati’s at pandara road in Delhi. My husband & friends genuinely thought it’s mutton galouti and they loved it!

🌿Mushroom gives them a soft meaty texture. It’s made in minimal oil and ghee. Ghee also imparts its flavour to this so pan fry the kebabs in ghee only. Galouti means something that melts in your mouth and it truly melts in your mouth without the need of deep frying anything! Be prepared for your home to smell heavenly while you cook them💕

🌈Comment down to get a collection of my 20+ high protein recipes in a pdf

INGREDIENTS: makes 12 kebabs
🌿600gm mushrooms
🌿3 sliced onions
🌿4 garlic cloves
🌿200gm paneer
🌿1/3 cup airfried cashews
🌿salt
🌿1 tbsp garam masala
🌿1 tbsp Kashmiri red chilli
🌿1 tsp black pepper
🌿2-3 tbsp roasted besan
🌿2 tbsp ghee

☀️boil mushrooms for 4-5 mins and then strain. Once it cools down, add to blender with paneer and blend to paste. Now caramelise onion in little oil/ghee, add garlic. Keep stirring until dark brown and set aside. Airfry cashews @175C for 5mins. Now cook the mushroom paste until water disappears(slow cook & keep stirring) Add spices and salt. Meanwhile make paste of onion & cashews and add to the mushroom paste. Now add roasted besan for binding. You can keep this mixture in fridge to cool down. Keep it in fridge for 2-3 hours. I like to make it a night before I have a party or get together. The batter sets well in the fridge helping you shape perfect tikkis. Pan fry them using ghee until golden brown both sides. Slow cook both sides. Serve with yogurt chutney and laccha pyaaz and enjoyy🥰🥰
.
.
.
.
.
.
.
.
.
#mushroomgalouti #highproteinkebab #nutritionistapproved