Vindaloo Recipe With Mushrooms

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

Steps

Making vindaloo masala paste

1. Soak the deseeded Kashmiri red chilies in hot water for 20 to 30 minutes.
2. Drain the water and keep the soaked chilies aside.
3. Put the soaked chilies in a grinder or blender.
4. Follow with coriander seeds, cumin seeds, cloves, cinnamon sticks, black peppercorns, ginger, garlic, turmeric powder and sugar.
5. Add malt or white vinegar and 5 to 6 tablespoons water.
6. Grind or blend to a smooth, fine paste.
7. Keep the prepared vindaloo paste to one side.

Making vindaloo with mushrooms

1. Heat oil in a pan and fry potato cubes until golden, then put them on paper towels and set aside.
2. Saute the chopped onion in the same pan until translucent and softened.
3. Add the chopped mushrooms and 1 to 2 chopped green chilies.
4. Saute over medium heat, stirring until every bit of water or liquid has dried up. The mixture must look entirely dry, without water or liquid.
5. At that point, add the vindaloo paste and saute over low heat for some 7 to 8 mins.
6. Pour in 1 to 1.5 cups water, or enough for your preferred consistency, and add salt as required.
7. Cook for some more 7 to 8 minutes, as the curry starts thickening.
8. Add the fried potatoes and simmer for a minute.
9. Finish the mushroom vindaloo with coriander leaves as garnish.
10. Serve hot or warm with steamed rice, roti, bread or paratha.