Mushroom Vindaloo is the vegetarian version of the very popular Goan cuisine which is prepared with pork. The vindaloo paste can be used in making chicken and mutton too. This yummy dish is generally relished with Goan pav bread but it goes very well as a side dish with any Indian bread or rice.
This is a very spicy and a tangy curry where the whole garam masala, peppercorns, vinegar and red chilies plays a dominant role. A little bit of sugar added to it balances the taste and flavour with some hint of sweetness. It also gives this dish a slight brownish tinge. So check out the step by step pictorial recipe to prepare this mouth watering Goan delicacy.
- 250 gms. 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 stick, broken
- 1/4 cup vinegar
- 1/2 tsp. turmeric powder
- 1 tsp. sugar
- salt to taste
- 2-3 tbsp. oil
- 1 tbsp. coriander leaves, chopped
Soak all the whole spices in the vinegar for 30 minutes. Then blend along with ginger, garlic, turmeric powder, sugar and salt into a smooth paste. Keep aside.
Heat oil in a pan and sauté the onion till light brown. Now add the spice paste and stir fry till the oil separates.
Add the mushrooms and mix everything well. Sauté on a high flame for 2-3 minutes.
Add 1 cup water and simmer on a medium flame till the gravy thickens and you get the desired consistency. (Adjust the water accordingly).
Switch off the flame and garnish with coriander leaves. Serve with hot steamed rice, jeera rice, pulao, plain biryani, paratha, naan, tandoori roti or just plain chapati.
Heat oil in a pan & sauté onion till light brown.
Add spice paste & stir fry till the oil separates.
Add mushrooms & mix well. Sauté on a high flame for 2-3 minutes.
Add 1 cup water & simmer on a med. flame till gravy thickens & you get
the desired consistency. (Adjust the water accordingly).
When done, switch off the flame & garnish with coriander leaves.
Serve with hot steamed rice, jeera rice, pulao, plain biryani, paratha,
naan, tandoori roti or just plain chapatti.
