Mushroom Galouti Kebab (Veg Galouti Kabab Recipe)

This Mushroom Galouti Kebab is made with sautéed mushrooms, caramelized onions, fresh herbs, and aromatic spices, blended into a smooth mixture and pan-fried until golden. A flavorful veg galouti kabab that's soft, rich, and easy to make at home.

Mushroom Galouti Kebab is a soft, melt-in-the-mouth vegetarian kebab inspired by the classic Awadhi galouti. Packed with umami-rich mushrooms, this veg galouti kabab is soft inside, lightly crisp outside, and full of deep, savory Awadhi flavor.

If you love soft, melt-in-the-mouth kebabs but want a vegetarian option, this Mushroom Galouti Kebab, also known as Veg Galouti Kabab, is going to win you over. This vegetarian version delivers the same soft texture and rich taste as traditional galouti kebabs-no meat needed.

If you enjoy making vegetarian kebabs and tikkis at home, be sure to try my other flavorful recipes as well. The Kala Chana Kebab is a protein-packed, hearty option, while the Broccoli Tikki brings a fresh, green twist to classic tikkis. For a crispy, festive snack, my Sabudana Vada is a must-try, perfect for evenings or special occasions.

Jump to:

• What Is a Veg Galouti Kabab?
• Why You'll Love This Recipe
• Ingredients
• How to Make Mushroom Galouti Kebab Step by Step
• Mint Yogurt Sauce for Mushroom Galouti Kebab
• Pro Tips
• Pro Tip for Maximum Flavor
• Variations & Substitutions
• Serving Suggestions
• Frequently Asked Questions
• Storage & Make-Ahead Tips
• Mushroom Galouti Kebab (Veg Galouti Kabab Recipe)

What Is a Veg Galouti Kabab?

Traditionally, galouti kebabs are made with minced meat and slow-cooked spices, designed to be so tender they melt in your mouth. This veg galouti kabab swaps meat for mushrooms, which naturally provide umami, moisture, and softness-key elements of an authentic galouti-style kebab.

Inspired by the famous Awadhi galouti kebabs, this meatless version recreates the signature texture and deep flavors using mushrooms, caramelized onions, fresh herbs, and aromatic spices.

These vegetarian galouti kebabs are incredibly soft, lightly crisp on the outside, and rich on the inside, making them perfect as an appetizer, party snack, or festive dish for Ramadan iftar and special occasions.

Why You'll Love This Recipe

• Completely vegetarian yet rich and indulgent
• Soft, melt-in-the-mouth texture just like classic galouti kebabs
• Perfect for make-ahead entertaining
• Works great for pan-frying or shallow frying
• Mushrooms provide natural umami flavor for richness
• Gluten-free and vegan-friendly

Ingredients

• 16 oz white button mushrooms (or brown), cleaned and sliced
• 1 medium onion, thinly sliced
• ½-1/3 cup roasted chana dal, ground to a fine powder (or roasted besan)
• 2-3 green chilies, to taste
• 3-4 garlic cloves
• ½ inch ginger
• Handful of fresh cilantro
• Handful of fresh mint leaves
• Pinch of turmeric
• 1 teaspoon amchur powder
• 1 teaspoon garam masala
• ½ teaspoon pink salt
• ¼ teaspoon black pepper powder
• salt to taste
• Ghee or oil for pan-frying

How to Make Mushroom Galouti Kebab Step by Step

Step 1: Prepare the Mushrooms

Clean the mushrooms using a damp cloth and slice them evenly.

Heat a cast-iron skillet over medium heat. Add 1 teaspoon ghee or oil, then add the sliced mushrooms.

Sauté until all the moisture evaporates and the mushrooms are fully cooked and lightly caramelized.

Remove from the skillet and set aside to cool.

Step 2: Caramelize the Onions

In the same skillet, add another 1 teaspoon ghee or oil.

Add the sliced onions and sauté until golden brown and caramelized.

Add the crushed garlic and sauté for another 1-2 minutes until aromatic.

Transfer the mixture to a plate and allow it to cool completely.

Step 3: Make the Kebab Mixture

In a food processor, combine sauteed mushrooms, onion-garlic mixture, ginger, herbs, roasted chana dal powder, spices, and salt.

Grind to a smooth paste.

Consistency Check:

The mixture should be soft yet hold its shape. If it feels too soft, add 1-2 teaspoon roasted chana dal powder and mix well.

Step 4: Chill the Mixture

Transfer the mixture to a bowl and place it in the freezer for 10 minutes.

This step helps the flavors meld and prevents the kebabs from turning mushy while cooking.

Step 5: Shape & Cook the Kebabs

Heat a cast-iron skillet and add 1-2 teaspoon ghee or oil.

Shape the mixture into small, round patties.

Place them gently on the skillet and cook for 2-3 minutes until the bottom is nicely browned.

Flip carefully and cook the other side until golden and crisp, adding ghee as needed.

Step 6: Serve

Remove the kebabs onto a serving platter and serve hot with mint yogurt sauce, ketchup, or pickled onions.

Mint Yogurt Sauce for Mushroom Galouti Kebab

Ingredients:

• ½ cup thick homemade or Greek yogurt
• 1 garlic clove
• Handful of fresh cilantro leaves
• Handful of fresh mint leaves
• ¼ teaspoon roasted bhuna jeera (cumin)
• Pinch of pink salt
• 1 ice cube

Method:

1. In a blender, combine the cilantro, mint, garlic, roasted cumin, pink salt, and 1 ice cube. Blend until smooth and bright green.
2. Transfer the blended greens into a bowl and mix with Greek yogurt until well combined.
3. Taste and adjust salt if needed. Chill for 10-15 minutes before serving.

Pro Tips

• Use a cast-iron skillet for maximum flavor and a beautiful crust
• Ensure mushrooms are cooked properly for maximum flavor
• Chill the mixture before shaping to help kebabs hold their shape
• Add roasted chana dal powder gradually to adjust consistency

Pro Tip for Maximum Flavor

For the best texture and authentic galouti flavor, use a cast iron skillet. Cast iron retains heat evenly, helps create a beautiful golden crust, and enhances the deep, smoky notes of the mushrooms-making the kebabs taste richer and more flavorful than when cooked on a non-stick pan.

Variations & Substitutions

• Add Walnuts for Richness:
  Add 2-3 tablespoons walnuts and grind them along with the kebab mixture for added richness, and a nutty depth of flavor.
• Paneer for Extra Protein:
  Add ¼-1/2 paneer to the mixture for a protein boost and a creamier texture.
• Tofu (Vegan Option):
  Use firm or extra-firm tofu, well-pressed, as a plant-based protein alternative. Tofu keeps the kebabs soft while making them completely vegan-just replace ghee with oil.
• Gluten-Free Binding Swap:
  For a nutty twist or gluten-free option, you can replace besan or roasted chana dal flour (sattu) with almond flour or finely ground walnut flour. This adds subtle richness and a slightly crunchy texture to your veg galouti kababs.
• Oil instead of ghee: Makes it completely vegan

Serving Suggestions

Serve mushroom galouti kebabs with:

• Mint yogurt sauce, green chutney or ketchup
• Onion salad and lemon wedges
• Rumali roti, naan, or paratha

Frequently Asked Questions

Storage & Make-Ahead Tips

• Refrigerate cooked kebabs for up to 3 days
• Freeze uncooked patties for up to 1 month
• Reheat on a skillet with a little ghee or oil for best texture

This Mushroom Galouti Kebab (Veg Galouti Kabab) recipe proves that vegetarian kebabs can be just as indulgent and flavorful as traditional ones. Soft, aromatic, and deeply satisfying, these kebabs are perfect for entertaining or treating yourself to a restaurant-style appetizer at home.

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