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Step 2: Prepare the spice paste

Dry roast the Kashmiri chillis, byadgi chillis, black peppercorns, cloves, methi seeds, coriander seeds and cumin seeds in a pan on medium heat for 4-5 minutes until they turn fragrant. Let cool. Next, grind the roasted spices along with the garlic paste and tamarind paste into a smooth paste using a little water if needed. Set aside.

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Step 3: Sauté onions and curry leaves

• Heat 2 tbsp ghee in a heavy kadai or pan. Add the finely chopped onions and 1 sprig of curry leaves. Sauté on medium heat until the onions turn light golden brown and soft.

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Step 4: Cook the spice paste

• Add the ground spice paste to the sautéed onions. Cook on low heat, stirring frequently. Drizzle in 1-2 tbsp more ghee or other butter alternatives like olive oil or coconut oil. Continue cooking until the ghee starts to separate from the masala paste.

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Step 5: Add mushrooms and simmer

• Add the marinated mushrooms to the kadai, along with any leftover marinade. Mix well. Cover and let the mushrooms cook on low heat for 10-12 minutes until tender. Stir occasionally. If the mixture looks dry, add a splash of water. Adjust salt to taste.

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Step 6: Finish and serve

• Finish the Mushroom Ghee Roast with a final tempering of the remaining curry leaves fried in 1/2 tbsp ghee. Optionally, add 1 tsp jaggery to balance the spice and tang and mix well. Serve hot with neer dosa, rice roti, or steamed rice.