Mushroom Vindaloo is the vegetarian version of the very popular Goan cuisine which it is prepared with pork. The vindaloo paste can be used in preparing chicken and mutton too. It is generally had with Goan pav (bread), but it goes very well as a side dish with chapatis, rice or veg. biryani.
It is a very spicy and a tangy curry where the vinegar, red chilies, whole garam masala and peppercorns plays a dominant role. A little bit of sugar added to it balances the taste and flavour. It also gives this dish a slight brownish tinge.
- 250 g mushrooms, sliced
- 2 onions, chopped
- 4-5 garlic cloves, chopped
- 1" ginger, chopped
- 6-7 Kashmiri red chillies
- 10 peppercorns
- 1 tsp. cumin seeds
- 1 tbsp. coriander seeds
- 2 cardamoms, 4-5 cloves, 1" cinnamon, broken
- 1/4 cup vinegar
- 1/2 tsp. turmeric powder
- 1 tsp. sugar
- salt to taste
- 2-3 tbsp. oil
- coriander leaves, red chilies & ginger to garnish
Grind the chilies, peppercorns, cardamoms, cloves, cinnamon, garlic, ginger, coriander seeds and cumin seeds with the vinegar into a fine paste. Keep aside.
Heat oil and saute the onions till light brown. Now add the masala paste along with turmeric and sugar. Saute on low flame till the moisture dries up.
Add the mushrooms and salt and continue to saute on medium flame till the moisture evaporates.
Add 3/4 cup water and cook, covered till dry. Serve, garnished with coriander leaves, ginger and red chilies.
Slice the mushrooms.