Vindaloo Recipe With Mushrooms
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4
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Calories
155 kcal
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Course
Main Course
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Cuisine
Indian, Portuguese
Vindaloo Recipe With Mushrooms
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This Mushroom Vindaloo recipe is a spicy, hot, robust curry and a plant based variant of the traditionally made Vindaloo or Vindalho from the Portuguese Goan recipe. This fiery curry is made with button mushrooms, potatoes and a vindaloo paste made from red chillies, spices and herbs.
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Ingredients
For the vindaloo masala
- 7 to 8 kashmiri red chilies - deseeded
- ⅓ cup hot water - for soaking red chilies
- 1 tablespoon coriander seeds
- ½ tablespoon cumin seeds
- 4 to 5 cloves
- 2 cinnamon sticks - each of 1 inch
- 8 to 10 black peppercorns
- 1 inch ginger - peeled & roughly chopped
- 6 to 7 garlic cloves - small to medium sized, peeled & roughly chopped
- ½ teaspoon turmeric powder
- 1.5 tablespoon malt vinegar or regular vinegar or balsamic vinegar or coconut vinegar
- ½ teaspoon sugar
- 5 to 6 tablespoons water - for grinding or add as required
For vindaloo curry
- 200 grams button mushrooms - rinsed and chopped
- 1 potato - peeled & cubed, medium-sized
- 1 onions - chopped, medium-sized
- 1 to 2 green chilies - chopped
- 2 to 2.5 tablespoons oil
- 1 to 2 tablespoons Coriander leaves - chopped
- 1 to 1.5 cups water - add less or more water if you want a thick or a slightly thin curry
- salt - according to taste
Instructions
Making vindaloo masala paste
- Soak the kashmiri dry red chilies in hot water for 20 to 30 minutes.
- Drain the water and set aside the soaked kashmiri red chilies.
- In a grinder or blender, add the soaked kashmiri red chilies.
- Additionally add the coriander seeds, cumin seeds, cloves, cinnamon sticks, black peppercorns, ginger, garlic, turmeric powder and sugar.
- Add the malt vinegar or white vinegar and 5 to 6 tablespoons of water.
- Grind or blend to a smooth and fine consistency.
- Set the vindaloo masala paste aside.
Making vindaloo with mushrooms
- Heat oil in a pan and fry the potato cubes till golden. Place then on paper towels and set aside.
- Then in the same pan, add the chopped onions & sauté till they become translucent and are softened.
- Add chopped mushrooms and 1 to 2 chopped green chilies.
- Sauté the mushrooms on medium heat. Keep stirring the mushrooms until all the water or liquids in the pan dries up. The entire mixture must look dry and without any water or liquids.
- When this is achieved, add the vindaloo masala paste. Start sautéing the vindaloo paste for some 7 to 8 mins on a low heat.
- Next add 1 to 1.5 cups of water or according to the desired consistency you want. Also add salt as required.
- Cook the vindaloo curry for some more 7 to 8 minutes. Soon the consistency will start to thicken.
- Next add the fried potatoes. Simmer for a minute.
- Garnish Mushroom Vindaloo with coriander leaves.
- Serve Vindaloo hot or warm with steamed rice or roti or bread or paratha.
Notes
- I have cooked the mushrooms while making the vindaloo, but if you have the time and patience, you could also sauté or fry the mushrooms and set aside. Once you have fried the masala paste well, add water and let it simmer. Then you add the fried mushrooms and potatoes and simmer for a few minutes so that the mushrooms absorbs the flavors of the vindaloo paste.
- I have used Kashmiri red chilies, but you could use any kind of red chilies or even a combination of red chilies.
- The vindaloo can also be made with veggies like aubergines, cauliflower, mix veggies and also tofu and paneer. If using tofu or paneer, then marinate the tofu/paneer with the vindaloo paste for 45 minutes to 1 hour.
- You could also use unripe jackfruit that has been steamed or boiled or sautéed to make this vindaloo recipe.
- Reduce the number of chilies if you want the vindaloo to be less spicy.
- You could add less water for a slightly thicker consistency in the curry.
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
6g
Sodium
344mg
(14%)
Potassium
514mg
(15%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
257IU
(5%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.2mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
0.3mg
Vitamin B12
0.02µg
Vitamin C
17mg
(19%)
Vitamin D
0.1µg
Vitamin E
3mg
Vitamin K
4µg
Calcium
63mg
(6%)
Vitamin B9 (Folate)
23µg
Iron
2mg
(11%)
Magnesium
32mg
Phosphorus
102mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 344mg | 14% |
| Potassium | 514mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 257IU | 5% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin B12 | 0.02µg | 1% |
| Vitamin C | 17mg | 19% |
| Vitamin D | 0.1µg | 1% |
| Vitamin E | 3mg | |
| Vitamin K | 4µg | |
| Calcium | 63mg | 6% |
| Vitamin B9 (Folate) | 23µg | |
| Iron | 2mg | 11% |
| Magnesium | 32mg | 8% |
| Phosphorus | 102mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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