mushroom caldin | goan veg mushroom caldin recipe

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Mushroom caldin recipe with step by step photos – this is a vegetarian as well as vegan version of the popular Goan bright yellow curry generally made with fish.

mushroom caldin

Fish caldin as well as veg caldin is often served in the shacks and restaurants in goa. I once had a veg caldin at a beach shack and it was bad. No flavors, no balance and no taste…. Wondered who made it.

Mom makes fish as well as prawns caldin often at home. Being Goans, they are fish eaters, so fish is often served on the menu. I use my mom’s caldin recipe to make veg or mushroom caldin at home. my North Indian family loves this mushroom curry to the core. So much so that I often get requests to make this.

This curry is not spicy and can even be made for kids. Few more Mushroom recipes on blog which are not spicy are:

Here I have used coconut milk, both thin and thick milk. you can also use grated coconut and make the curry. To give a hint of sourness to the curry, we always add tamarind. In the absence of tamarind you can add vinegar or lime juice.

As this is a curry, it goes best with some steamed rice. Mushroom caldin curry also taste great with some soft bread or rolls. The bread soaks up the curry and its yummm when you eat a slice of bread and in no time you will end up finishing the curry as well as the bread. The curry can also be had with chapatis or Paratha.

I served mushroom caldin with garlic bread and steamed rice. Accompanying the curry you can also serve a side vegetable dish or a salad.

Even with veggies like cauliflower, peas, carrots, french beans etc the caldin curry tastes very good. So you can make this coconut based curry with veggies of your choice as well as mushrooms or mixed varieties of mushrooms.

If you are looking for more Mushroom recipes then do check:

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mushroom caldin recipe

mushroom caldin

4.84 from 6 votes
Veg mushroom caldin is a coconut milk based Goan mushroom curry. Flavorful and non spicy.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Cuisine Goan, Indian
Course: Main Course

Servings 4


main ingredients for mushroom caldin

  • 200 to 250 grams button mushrooms - rinsed and quartered
  • ¼ cup chopped onion
  • 1 medium sized tomato - quartered
  • 2 cups thin coconut milk and 1 cup thick coconut milk (you can also substitute coconut milk with ¾ or 1 cup fresh grated coconut)
  • 2 tablespoon oil
  • salt as required

for the masala curry paste

  • ¼ cup roughly chopped onion
  • 2 to 3 dry red chilies
  • 2 teaspoon coriander seeds
  • ½ inch ginger - chopped
  • 2 to 3 garlic cloves
  • 1 teaspoon seedless tamarind
  • 1 teaspoon cumin seeds
  • ¼ or ½ teaspoon turmeric powder
  • 3 to 4 tablespoon water



  • First grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
  • If using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
  • Keep the ground curry paste aside.

making mushroom caldin

  • Heat oil in a pot. Fry onions till transparent.
  • Add tomatoes and fry for 2-3 minutes.
  • Now add the mushrooms. Stir and saute the mushrooms.
  • First the mushroom will release water and the whole mixture will become slightly watery.
  • Continue to saute till the water dries up and oil starts to leaves the sides of the mushroom mixture.
  • Now add the ground masala paste and saute for 3-4 minutes, stirring often.
  • First add the thin coconut milk and simmer the curry for 5-6 minutes. season with salt.
  • Addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
  • Lastly add the thick coconut milk and let the curry come to one boil. Switch off the fire.
  • Serve the mushroom caldin hot with some steamed rice or bread/rolls or goan bread.


  1. If grated coconut is added to make the masala curry paste, then add 2 to 2.5 cups water to give a curry like consistency.
  2. You can adjust the consistency of the mushroom caldin curry as per your needs.

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How to make veg mushroom caldin

1. Firstly rinse 250 grams button mushrooms in water for a couple of times and then drain the water.

mushroom caldin recipe

2. Wipe the mushrooms with a kitchen napkin or cloth.

mushroom caldin recipe

3. Measure all the ingredients and keep ready for the masala paste.

mushroom caldin recipe

4. In a blender jar, add ¼ cup chopped onion, 2 to 3 dry red chilies (sookhi lal mirch) and 2 teaspoon coriander seeds (sabut dhania).

mushroom caldin recipe

5. Next add ½ inch chopped ginger, 2 to 3 garlic cloves and 1 teaspoon seedless tamarind (imli).

mushroom caldin recipe

6. Also add 1 teaspoon cumin seeds and ¼ or ½ teaspoon turmeric powder (haldi).

mushroom caldin recipe

7. Pour 3 to 4 tablespoons water.

mushroom caldin recipe

8. Grind everything to a smooth paste. if using grated coconut instead of coconut milk, then grind ¾ to 1 cup of grated coconut also with the rest of the masala curry paste ingredients. I have added coconut milk hence didn’t grind coconut along the paste. keep the ground curry paste aside.

mushroom caldin recipe

9. now measure and keep all the ingredients ready for the caldin.

mushroom caldin recipe

Making mushroom caldin

10. Heat 2 tablespoon oil in a pot or pan.

mushroom caldin recipe

11. Add ¼ cup chopped onion.

mushroom caldin recipe

12. Fry onions till transparent.

mushroom caldin recipe

13. Then add 1 tomato which has been quartered.

mushroom caldin recipe

14. Stir well.

mushroom caldin recipe

15. Fry for 2-3 minutes.

mushroom caldin recipe

16. Now add the chopped mushrooms.

mushroom caldin recipe

17. Stir and saute the mushrooms.

mushroom caldin recipe

18. First the mushroom will release water and the whole mixture will become slightly watery.

mushroom caldin recipe

19. Continue to saute till the water dries up and oil starts to leaves the sides of the mushroom mixture.

mushroom caldin recipe

20. Now add the ground masala paste.

mushroom caldin recipe

21. Saute the paste for 3-4 minutes, stirring often.

mushroom caldin recipe

22. First add 2 cups thin Coconut milk.

mushroom caldin recipe

23. Mix well.

mushroom caldin recipe

24. Simmer the curry for 5-6 minutes.

mushroom caldin recipe

25. Season with salt.

mushroom caldin recipe

26. Stir mushroom caldin curry well.

mushroom caldin recipe

27. Addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later. lastly add 1 cup thick coconut milk.

mushroom caldin recipe

28. Let the mushroom caldin curry come to one boil. Then switch off the fire.

mushroom caldin recipe

29. Serve the Mushroom caldin hot with some steamed rice or bread/rolls or Goan bread or Lachha paratha or Malabar paratha.

mushroom caldin recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Amazing recipe! this is the best Indian style recipe i have found with mushrooms. such different and fresh take on vegetarian caldin.. must must try for goan flavours and mushroom lovers. Thanks a lot!

    1. Thank you for the lovely feedback. Glad to know. Welcome and Happy Cooking.

  2. I’m a Goan based in the Uk and wanted to try making Caldine. Instead of mushrooms I added cauliflower florets and carrot batons like how my mum used to make it (excluding the prawns). Your masala paste was great and so similar to my mum’s. This recipe is legit the best and most detailed Goan caldine recipe on the internet!5 stars

    1. thank you gigi. nice to read your comment. i agree that in some regional cuisines there is not much detailing in the recipe found online. i am glad that the recipe post helped you.

  3. I made this recipe today !! But my coconut milk curdled why ??????
    I used fresh made coconut milk4 stars

    1. chandana, when coconut milk is added to any curry or gravy dish, just let it come to gentle boil and not vigorous boil. otherwise the coconut milk will curdle. so the one boil has to be on a low heat. also you can even just let the curry become warm or hot without getting it to a boil. i also make thai curries with coconut milk and i have never faced issues with coconut milk getting curdled. coconut milk should not be boiled too much or heated at high heat. then it will get curdled. hope these tips help.

  4. Hi Dassana,

    an Indian friend showed is some basics of Indian cuisine and the whole family (ah, we’re German by the way!) completely fell in Love 🙂 As a vegan, I love your blog so, so much!!! So many possibilities and flavours… Just wanted to give you a warm cyber-hug for sharing all those wonderful recipes and tricks with us. By the way, this Mushroom dish turned out so delicious! Even my sceptical, meat-eating hubby loves it 🙂

    Greetings from Southern Germany

    1. we are quite pleased to know this laura and glad your hubby loved mushroom caldin 🙂 god bless you and all our love to you take care.

  5. Do you have a recipe for mushroom with goan xiacuti sauce? I had it a few years ago at Mom’s restaurant in Panjim and have longed for it ever since. It was a veg recipe.

    Thanks for this one, love goan food, but rarely find veg recipes

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