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.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Goan, Portuguese

Ingredients

  • 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)
  • 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)

Method

Making vindaloo masala paste

  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.

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.