Mushroom Vindaloo - Easy Mushroom Curry Recipe

Mushroom Vindaloo - Goan Style | Easy Mushroom Recipe for Lunch and Dinner.

5 from 1 vote

Mushroom Vindaloo - Easy Mushroom Curry Recipe

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.

Prep Time5

Cook Time25

Course: Dinner, Lunch

Cuisine: goan, Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 59kcal

Author: Kushi

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