Mushroom Vindaloo Recipe is a spicy and flavorful vegetarian twist to the classic Goan vindaloo curry. Serve this mushroom dish with naan, roti, chapati, or steamed rice for lunch or dinner.
Don't miss out on our most loved mushroom masala and veg mushroom biryani recipe.
Simple Goan Vindaloo
If you are craving for bold and spicy curry, then I highly recommend you try this Goan vindaloo. Today's dish is a vegetarian version of a traditional recipe, which substitutes meat (chicken or pork) with mushrooms.
If you are looking for a vegetarian side dish for your next meal that is also plant-based, then try this mushroom dish. This mushroom gravy pairs very well with steamed rice, jeera rice, naan, roti, chapati, or any Indian flatbread.
Also, check out some of the best vegetarian Indian dinner recipes, and some of the side dishes or curry to serve with naan and roti.
Ingredients
Spices: Peppercorns, cinnamon stick, cloves, methi, coriander, cumin, mustard, and cardamom are used.
Onions: Caramelized, adds sweetness to the curry.
Vinegar: White vinegar or malt vinegar is used as a substitute for wine from the original Portuguese recipe.
Mushroom: Best vegetarian and vegan option.
Garlic and ginger: Enhance the flavor of the curry.
Check out the recipe card for the full list of ingredients.
Making of vindaloo sauce
- In a pan, dry roast peppercorns, cinnamon stick, cloves, fenugreek seeds, mustard seeds, coriander seeds, cumin seeds, and saute until aromatic on a low flame.
- Add this to the grinder along with cardamom, ginger, garlic cloves, and tomatoes, and grind it to a thick, smooth paste.
Making of vindaloo curry
- Heat oil in a pan. Add onions and saute until golden.
- Add vindaloo sauce, vinegar, turmeric powder, chile powder, sugar, salt, and mix well.
- Cover and simmer for 15 to 20 minutes. Sauté every 5 minutes.
- Add mushrooms, ¼ cup water, mix well, and cook until mushroom is cooked and flavors are combined.
Tips
- Adjust vinegar and all other spices to adjust to your taste buds.
- Let the curry rest for 15 minutes before serving so that you enjoy a deeper flavor.
- Instead of mushrooms, tofu or paneer, potatoes or chickpeas can also be used.
- Any leftovers can be stored in the refrigerator for 3-5 days.
- To make vegetable vindaloo, add a mixture of veggies like eggplants, cauliflower, potatoes, etc.
More mushroom recipes
Recipe card
Mushroom Vindaloo - Easy Mushroom Curry Recipe
Ingredients
For the vindaloo masala
- ½ teaspoon Peppercorns
- ½ inch Cinnamon stick
- 3 Cloves
- ⅛ teaspoon Fenugreek seeds Methi
- ½ teaspoon Mustard seeds
- 2 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 Cardamom
- 1 inch Ginger
- 8 to 10 Garlic cloves
- 2 to 3 Tomatoes
For the curry
- 1 tablespoon Oil
- 1 Onion large chopped
- 2 teaspoon Vinegar
- ½ teaspoon Turmeric
- 2 teaspoon Chile powder
- 2 teaspoon Sugar adjust to taste
- 1 teaspoon Salt
- 12 -15 Mushrooms chopped
Instructions
Making of vindaloo sauce
- In a pan, dry roast peppercorns, cinnamon stick, cloves, fenugreek seeds, mustard seeds, coriander seeds, cumin seeds, and saute until aromatic on a low flame.½ teaspoon Peppercorns, ½ inch Cinnamon stick, 3 Cloves, ⅛ teaspoon Fenugreek seeds, ½ teaspoon Mustard seeds, 2 teaspoon Coriander seeds, 1 teaspoon Cumin seeds
- Add this to the grinder along with cardamom, ginger, garlic cloves, and tomatoes, and grind it to a thick, smooth paste.2 Cardamom, 1 inch Ginger, 8 to 10 Garlic cloves, 2 to 3 Tomatoes
Making of vindaloo curry
- Heat oil in a pan. Add onions and saute until golden.1 tablespoon Oil, 1 Onion
- Add vindaloo sauce, vinegar, turmeric powder, chile powder, sugar, salt, and mix well.2 teaspoon Vinegar, ½ teaspoon Turmeric, 2 teaspoon Chile powder, 2 teaspoon Sugar, 1 teaspoon Salt
- Cover and simmer for 15 to 20 minutes. Sauté every 5 minutes.
- Add mushrooms, ¼ cup water, mix well, and cook until mushroom is cooked and flavors are combined.12 -15 Mushrooms
- Serve and enjoy.
Video
Notes
- Adjust vinegar and all other spices to adjust to your taste buds.
- Let the curry rest for 15 minutes before serving so that you enjoy a deeper flavor.
- Instead of mushrooms, tofu or paneer, potatoes or chickpeas can also be used.
- Any leftovers can be stored in the refrigerator for 3-5 days.
- To make vegetable vindaloo, add a mixture of veggies like eggplants, cauliflower, potatoes, etc.
Nutrition
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Rachana
Quick, flavorful, and perfect for spice lovers! The mushrooms soak up the tangy, spicy vindaloo sauce really well. Great weeknight curry with rice or roti. Easy to make and hits the spot EVERY SINGLE TIME! 🙂