The mushroom vindaloo recipe is the vegetarian version of the very popular Goan pork vindaloo recipe. It is red, it is spicy and it is yum!
I hated the sight of mushrooms in my growing years. Weird looking organisms, with gills to breathe, I always wondered how people found them delicious!
Post my marriage though, when I became a lot more health conscious, I came across the benefits of eating mushrooms. They are an excellent source of the B vitamins, and rank the highest among vegetables for their protein content. They also contain a powerful antioxidant called selenium which helps support the immune system and prevents damage to cells and tissues.
What more? The button mushrooms (which I use for this recipe) are one of the few non-animal sources of Vitamin D. Amazing right? And so useful in these times when we’re hardly stepping out!
And so I ventured into cooking mushrooms, but their sight and touch still disturbed me. It took me about 3 times to really get okay with their texture and now I think I’m a pro! This has become the next vegetable after broccoli that I love experimenting with.
So here you are- the only mushroom vindaloo recipe on the internet that really tastes like the Goan vindaloo. Try this and tell me if you don’t agree!
PS: Don’t go by the picture. It is not as spicy as it looks. The colour comes from using kashmiri chillies which are red in colour but are not very hot.
Mushroom vindaloo recipe or vegetable vindaloo recipe
Mushroom Vindaloo recipe
Ingredients
For vindaloo paste
- 8 pieces Dry Kashmiri chillies
- 2 tbsp ginger-garlic paste
- 2" piece cinnamon stick
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 2 tbsp vinegar
For mushroom vindaloo
- 400 g button mushrooms
- 1 tbsp vinegar
- 1 large onion thinly sliced
- 1 medium tomato chopped
- 4 tbsps coconut oil
- 3/4 cup water
- salt as required
Instructions
- First soak all the ingredients under the "Vindaloo paste" category above and keep it aside, covered, for atleast 20 mins
- Next, wipe the mushrooms nicely with a lightly damp tissue paper or thin dry cloth. You will see that while wiping the top-most layer starts peeling off.
- Cut the mushrooms into medium size pieces and marinate with a pinch of salt and 1 tbsp vinegar for about 10 minutes. Keep it aside, uncovered.
- Add just enough water to to this mix and grind into a smooth paste
- Heat coconut oil in a pan and add onions. Add little salt and cook till they turn golden brown in medium flame.
- Now add the ground paste and fry for 10 minutes in low flame or till the raw smell goes. You may add a little water in between if it starts to stick to the pan.
- Add the mushrooms along with 3/4 cup water and mix well. Cover and cook in low flame for about 15 minutes. Check if the mushrooms have cooked.
- Now add the chopped tomatoes, cover the pan and cook in low flame till it's almost mushy.
- Add 1/2 tsp pepper and salt if required. You can stop when you reach the required consistency.
Notes
- You can use many methods of cleaning the mushroom. After a lot of experiments I have reconciled with this one. 🙂
- I personally don’t take out the gills because they are edible and also it makes the process less gross.
- You can increase or decrease the amount of dry kashmiri chillis as per your capacity for spice.
- Best served with Kerala appam, Kerala parotta, chapathi and ghee rice.
Hope you enjoy this dish as much as I do!
If you try this recipe do tag me on Facebook @beingrubitah or Instagram @healthy_indian_meals or on Twitter @BeingRubitah to connect and celebrate the joy of eating home made healthy food!
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Hi! My name is Rubitah. I’m a Content Writer certified Life Coach, Counselor, Social Work professional and the Founder of Being Rubitah. Over the years through my professional and personal life, I have realized that prayers and love can do wonders to family life once you come to terms with yourself and surrender to God. Do you relate to me? Then you may like what I post here! Read more about me
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