Instructions

1. Toast the walnuts first over medium heat in a pan. Once done, transfer to a plate or bowl to cool.
2. Add the olive oil to the pan and saute the onion and garlic over medium heat for 2-3 mins or until the onions soften and golden brown in colour. Reduce the flame and continue to cook until the onions are caramelized and start to stick to the bottom of the pan.
3. Now increase the heat to a medium-high. Add the mushrooms to the pan, toss and cook for another 4-5 mins. By now, the water released from the mushrooms should have almost disappeared and the mushrooms should have turned brown in colour.
4. Next, add the flavouring and incorporate all the other ingredients, including the toasted walnuts. Mix well and remove from the flame.
5. Let the mix cool down. Once cool, transfer to a grinder jar and blend to a fine paste. I like to pulse grind my one to a slightly coarse paste.
6. Fold in the ricotta or cream cheese. Check for seasoning. Finish your pate with a generous drizzle of Truffle Oil. Mix well to combine.

Instructions

1) In a hot pan add 2 tbsp oil, chopped onions, salt, and sauté.

2) Now add chopped mushrooms, green chillies, chopped ginger garlic paste and sauté till the raw smell and flavour disappears. Cook for 3- 4 mins on a medium-high flame.

3) Next add the garam masala powder, amchur powder, cumin powder, chopped paneer (or grated boiled potatoes) and stir for a minute to mix well.

4) Take off from flame and completely cool down the mixture. Blend this into a smooth paste and transfer the mix into a bowl/plate.

5) Adjust the consistency by adding roasted Bengal gram flour.

6) Oil your hands and make small round balls out of the mushroom mixture. Flatten them a little with your palms into kebab like shapes.

7) Heat oil in a flat bottom. Shallow fry the prepared Galouti Kababs in batches over medium-low heat. Gently flip the Kababs so as to cook both the sides. Fry till light brown and crisp from outside.

8) Once they are done, you may plate them and serve hot with mint chutney or any other chutney of your liking. Goes well with Parathas and naan.