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Vindaloo Recipe With Mushrooms
5 from 4 votes

Vindaloo Recipe With Mushrooms

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.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4
Calories: 155 kcal
Course: Main Course
Cuisine: Indian, Portuguese

Ingredients

For the vindaloo masala
  • 7 to 8 Kashmiri red chili - deseeded
  • ⅓ cup water for soaking red chilies, hot
  • 1 tablespoon coriander seeds
  • ½ tablespoon cumin seeds
  • 4 to 5 cloves
  • 2 cinnamon stick each of 1 inch
  • 8 to 10 black peppercorns
  • 1 inch ginger - peeled & roughly chopped
  • 6 to 7 garlic small to medium sized, peeled & roughly chopped, cloves
  • 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 onion chopped, medium-sized
  • 1 to 2 green chilies - chopped
  • 2 to 2.5 tablespoons neutral cooking oil generic cooking 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
    Cup of Yum
  1. Soak the kashmiri dry red chilies in hot water for 20 to 30 minutes. 
  2. Drain the water and set aside the soaked kashmiri red chilies.
  3. In a grinder or blender, add the soaked kashmiri red chilies.
  4. Additionally add the coriander seeds, cumin seeds, cloves, cinnamon sticks, black peppercorns, ginger, garlic, turmeric powder and sugar.
  5. Add the malt vinegar or white vinegar and 5 to 6 tablespoons of water.
  6. Grind or blend to a smooth and fine consistency.
  7. Set the vindaloo masala paste aside.
Making vindaloo with mushrooms
  1. Heat oil in a pan and fry the potato cubes till golden. Place then on paper towels and set aside.
  2. Then in the same pan, add the chopped onions & sauté till they become translucent and are softened.
  3. Add chopped mushrooms and 1 to 2 chopped green chilies.
  4. 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.
  5. When this is achieved, add the vindaloo masala paste. Start sautéing the vindaloo paste for some 7 to 8 mins on a low heat.
  6. Next add 1 to 1.5 cups of water or according to the desired consistency you want. Also add salt as required.
  7. Cook the vindaloo curry for some more 7 to 8 minutes. Soon the consistency will start to thicken.
  8. Next add the fried potatoes. Simmer for a minute.
  9. Garnish Mushroom Vindaloo with coriander leaves.
  10. 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

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

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 155

% 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.