This Mushroom Patiala is a vegan version of the chicken Patiala. Serve with vegan omelet or Naan or rice! Use vegan chicken or seitan or soy curls for variation. Glutenfree Indian Recipe

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

For the mushrooms:

  • 2 teaspoons oil
  • 1 cup sliced red onion
  • 1 bell pepper (thinly sliced (you can use green or red or half of both))
  • 12 oz sliced mushrooms ((white button or cremini or small portobello mushroom))

For the sauce:

  • 1 tablespoon ginger-garlic paste (or 1/2 an inch of ginger and 4-5 cloves of garlic, minced)
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon black pepper
  • 1 whole clove, (optional)
  • 1 cup chopped tomato
  • 1 green chili (julienned (serrano or Indian long chilies))
  • 1/2 inch of ginger (julienned)
  • 1/2 teaspoon or more salt (divided)
  • 1/4 cup non-dairy yogurt (or cashew cream or vegan cream cheese)
  • 1/2 teaspoon Kashmiri chili powder or use paprika
  • 1/2 cup water
  • Cilantro and lemon juice for garnish

For the omelet:

  • 3/4 cup of “Just Egg” (vegan egg replacement or use my moong egg batter)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Pinch of salt

Method

  1. Make the patiala: Heat a large skillet over medium heat. Add the oil. Once the oil is hot add the onion, bell pepper, and a good pinch of salt and cook until the onion starts to turn translucent. 3-5 mins
  2. Then add the mushroom and another good pinch of salt and stir. Cook until the mushrooms are golden on some of the edges. 6-8 mins. Remove the mixture from the skillet into a bowl and set aside.
  3. In that same skillet add 1 teaspoon of oil, the ginger-garlic paste, ground coriander, garam masala, black pepper, and the whole clove, and mix really well for a few seconds. Add the chopped tomato and a splash of water, mix and continue to cook for 5-8 minutes until the tomatoes are jammy, press and mash some of the larger tomato pieces.
  4. Then add the yogurt and the Kashmiri chili powder and bring them to a boil. Mix really well. Add the water, ginger, green chili, and the reserved mushroom mixture,salt and mix in. Bring to a good boil, Taste and adjust salt and flavor. Check if the mushrooms are cooked to your preference otherwise let them simmer for a few more minutes. Take off the heat. If you want it saucy you can add some non-dairy milk.
  5. Once cooked, add some cilantro and a squeeze of lemon juice and serve with vegan omelet. (The chicken Patiala is usually served with an omelet.)
  6. To make the omelet heat a skillet over medium-high heat and add the oil. Once the oil is hot add a thick layer of the “Just Egg” or my moong egg batter and spread it around. Top it with paprika and black pepper. (The amount is for 2 large omelets. Divide the batter and spices into 2 to use).
  7. Once the “Just Egg” starts to set a little bit, use a spatula to pick up the edges and make sure they are not sticking to the pan. Continue to cook until the bottom of the omelet is starting to turn a little bit golden, then fold the omelet over and transfer it to your serving dish. Repeat for the next omelet.
  8. Top it with mushroom patiala, cilantro or green onion and black pepper and serve. Or Serve with Naan or rice. Store in the fridge for upto 3 days

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.