Mushroom Keema Grilled Cheese
Immensely flavorful mushroom keema grilled cheese, loaded with perfectly textured keema, onions, peppers, minty yogurt sauce and buttery ooey gooey cheesiness!
Who does not like grilled cheese?!?! I mean I do but it has to be more than just bread, cheese and butter. I know I know, many of you are probably ready to give me the look. But trust me on this one, the flavors, the texture and the comfort this Mushroom Keema Grilled Cheese has is way beyond your basic grilled cheese!!
Honestly I am not a big fan of mushrooms so I made sure the flavors in this keema does not give me an excuse to not eat it. And guess what, the keema itself is so freakin good that I literally can eat it by itself with a spoon. It has all fresh homemade spices. This keema can be made ahead of time as part of your meal prep. And then it is just a matter of assembling!
The keema is so rich in texture, so pairing it with crunchy fresh onions and peppers give it a fun twist! And the flavors of keema goes so well with minty garlicky yogurt sauce. This sauce is extremely versatile! Use it as a spread, dip, sauce, salad dressing. I mean the options are endless. Make it ahead of time as part of your meal prep just like keema and save yourself some time on busy days! And last but not least, just right amount of butter and Munster cheese add that perfect ooey gooey deliciousness!! I highly recommend using either sourdough or fresh french bread for the perfect crunchiness. Trust me, you do not want your grilled cheese to be soggy! The best way to eat it is by just dunking this crispy hot goodie in extra minty yogurt sauce!!
This is one of those recipes that I swear by even in my sleep. I urge you to try it, and I am so confident that you are going to love it. Tag me on Instagram @myvegetarianroots if you end up making it and liking it!
Happy and Healthy Eating!
Mushroom Keema Grilled Cheese
Ingredients
Dry Spice Mix
- 1 tsp Whole Dry Coriander
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- ¼ tsp Fenugreek Seeds
- 4 Whole Dry Red Chilis
- 1 Black Cardamom
- 2 Green Cardamom
- 4 Cloves
- 4 Whole Peppercorn
- 1 Cinnamon Stick
Mushroom Keema
- 1 Bay Leaf
- 24 oz Baby Bella Mushrooms cleaned, washed, bottom removed and very finely minced, preferred organic
- 2 tbsp Unsalted Butter
- 2 tbsp Oil
- 1½ cup Chopped Yellow Onions
- 1 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 1 Chopped Serrano
- 2 tsp Salt
- 2 tbsp Tomato Paste
- 2 tsp Garam Masala
- 1 tbsp Homemade Dry Spice Mix
- 2 tsp Kashmiri Red Chili Powder
- ½ tsp Turmeric Powder
- 2 tsp Cumin Coriander Powder dhana jiru
- ¼ cup Whole Milk
Minty Yogurt Sauce
- ½ cup Plain Greek Yogurt
- ½ cup Sour Cream
- 1 Serrano Pepper
- 2 clove Garlic
- ½ cup Cilantro
- ¼ cup Mint
- 1 tsp Salt
- 1 tsp Cumin Powder
Other Ingredients
- 16 Sliced French Bread or sliced sourdough
- 16 slices Munster Cheese
- ½ cup Spread Butter
- 1 cup Very Finely Chopped Onions
- 1 cup Very Finely Chopped Green Peppers
Instructions
Make Dry Spice Mix
- Dry roast all the ingredients listed under "Dry Spice Mix" on a medium heat until it starts to fragrant and start to change color to deeper brown.
- Let it cool down once roasted, blend it to a coarse powder and keep it aside.
Make Minty Yogurt Sauce
- Blend everything listed under "minty yogurt sauce" ingredients in a blender to make a little smooth and a little chunky sauce. Keep it refrigerated if making ahead of time.
Make the Mushroom Keema
- Heat up 2 tbsp oil and 1 tbsp unsalted butter in a pan, add 1 bay leaf to it.
- Saute chopped onions, minced garlic, grated ginger and chopped chili along with 1 tsp of salt in butter until the onions are completely translucent.
- Add minced mushroom to the pan and start to saute. It will eventually loose lots of liquid. Keep sautéing until almost all the moisture is gone from mushrooms.
- Add tomato paste to mushroom mix. Mix it well and keep cooking until all the moisture from the mushroom is completely gone.
- Add all the spices listed above along with 1 tsp of salt. Mix well. Cook it for 3-4 more minutes.
- Add ¼ cup of whole milk, mix well and cook for another couple of minutes.
- Garnish it with chopped cilantro, mix well and keep it aside.
Assemble Grilled Cheese
- Spread butter on all the slices, on both sides (front and back).
- Spread some minty yogurt sauce on all buttered slices.
- Place sliced munster cheese on all top of sauce layer on all sliced bread.
- Spread decent amount of keema on 8 sliced bread on top of cheese layer.
- Sprinkle some chopped onions and peppers on top of keema layer.
- Stack the other prepared sliced bread that has butter, sauce and cheese.
- Grill it using a panini maker or a tawa with putting gentle pressure on the sandwich.
- Keep grilling until the cheese is all melted and the bread turns very crispy and golden brown.
- Serve it with extra minty yogurt sauce and potato chips!