mushroom vindaloo recipe | goan veg mushroom vindaloo recipe

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mushroom vindaloo recipe

mushroom vindaloo recipe - spicy and hot recipe of mushroom vindaloo from portuguese goan cuisine

5 from 4 votes
total time:
60minutes

mushroom vindaloo recipe with step by step photos – now for a spicy and hot recipe of mushroom vindaloo. vindaloo/vindalho is a portuguese goan recipe and is usually made with chicken or pork. i have seen the pork & chicken vindaloo featured in many of the restaurants’ menus in goa.

mushroom vindaloo recipe

the portuguese goan cuisine offers really good recipes like xacuti recipe, ambotik recipe, cafrael recipe, bafad recipe, sorpotel recipe, but they are all made with meat. so the only option for vegetarians is to make the same recipe with veggies or eggs if you are an eggetarian.

generally the vindaloo paste is made and the meat is marinated in the paste. however, for vegetables you don’t need to do this, as whilst cooking the veggies will absorb the flavors of the vindaloo paste.

what you need to make the vindaloo paste is some dry red chilies, our usual indian whole garam masala and vinegar, preferably malt vinegar. using kashmiri red chilies gives a nice red tinge to the vindaloo.

vindaloo is best had with plain boiled rice or the goan bread/pav. you can also have it with pav. the spiciness of the dish can be reduced by using less amount of red chilies.

adding fried potatoes is optional and you could skip this part if you do not want potatoes in the vindaloo. but let me tell you, potatoes taste good in the vindaloo.

this recipe of mushroom vindaloo is strongly flavored with the spices and is a fiery, hot and very spicy recipe. reduce the amount of red chilies, ginger, garlic and spices if you want a less spicy mushroom vindaloo.

if you are looking for more mushroom recipes then do check:

mushroom vindaloo

5 from 4 votes
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hr
mushroom vindaloo recipe - spicy and hot recipe of mushroom vindaloo from portuguese goan cuisine
mushroom vindaloo recipe
Course:side dish
Cuisine:goan,portuguese
Servings:4

INGREDIENTS FOR mushroom vindaloo

(1 CUP = 250 ML)

for the vindaloo masala paste

  • 7 to 8 kashmiri red chilies, deseeded
  • cup hot water, for soaking chilies
  • 1 tablespoon coriander seeds (sabut dhania)
  • ½ tablespoon cumin seeds (jeera)
  • 4 to 5 cloves (lavang)
  • 2 cinnamon, each of 1 inch
  • 8 to 10 black peppercorns/sabut kali mirch
  • ¾ inch piece of ginger (adrak)
  • 6 to 7 small to medium sized garlic cloves (lahsun)
  • ½ teaspoon turmeric powder (haldi)
  • 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 mushroom vindaloo gravy

  • 200 grams button mushrooms, rinsed and chopped
  • 1 medium sized potato, cubed
  • 1 medium sized onions, chopped
  • 1 to 2 green chilies, chopped
  • 2 to 2.5 tablespoons oil
  • 1 to 2 tablespoons chopped coriander leaves (dhania patta)
  • 1 to 1.5 cups of water (add more water if you want a thin curry)
  • salt as per requirement

HOW TO MAKE mushroom vindaloo

making vindaloo masala paste

  • soak dry red chilies in hot water for 20 to 30 minutes. 
  • then grind all the spices, herbs, including red chilies - mentioned above 'for the vindaloo masala paste' with vinegar and 5 to 6 tablespoons of water to a smooth paste.

making mushroom vindaloo

  • heat oil and fry the potato cubes till golden. drain and keep aside.
  • then in the same pan, add the chopped onions & sauté till they become translucent. 
  • add chopped mushrooms and 1 to 2 chopped green chilies.
  • saute the mushrooms on medium flame. keep stirring mushrooms till all the water dries up.
  • now add the vindaloo masala paste. start sautéing the vindaloo paste for some 7-8 mins on a low flame.
  • then add 1 to 1.5 cups of water or according to the desired consistency you want. also add salt as required.
  • cook the mushroom vindaloo gravy for some more 7 to 8 minutes. soon the vindaloo gravy will start to thicken.
  • then add the fried potatoes. simmer for a minute.
  • garnish mushroom vindaloo with coriander leaves.
  • serve mushroom vindaloo hot with steamed plain rice or rotis or bread or paratha.

RECIPE TIPS

  • i have cooked the mushrooms while making the vindaloo, but if you have the time and patience, you could also fry the mushrooms and keep 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.
  • reduce the number of chilies if you want the vindaloo to be less spicy.
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preparation to make mushroom vindaloo

1. soak 7 to 8 dry kashmiri red chilies in ⅓ cup hot water for 15 to 20 minutes.

mushroom vindaloo recipe

2. in the pic below you see all the ingredients for making the vindaloo paste. lets begin with the masala ingredients – in the center are soaked kashmiri chilies. clockwise from left are 1 tablespoons of coriander seeds, ½ tablespoon cumin seeds, 2 cinnamon of 1 inch each, 4 to 5 cloves, 8 to 10 black peppercorns, ¾ inch ginger (chopped)and 6 to 7 small sized garlic (chopped).

mushroom vindaloo recipe

3. take all of the above from the plate to the grinder jar. also add ½ teaspoon turmeric powder.

mushroom vindaloo recipe

4. next add 1.5 tablespoon of vinegar or malt vinegar. you can also use coconut vinegar. i have used malt vinegar. also add 5 to 6 tablespoons of water.

mushroom vindaloo recipe

5. grind to a smooth paste.

mushroom vindaloo recipe

making mushroom vindaloo

6. in a pan, heat 2 to 2.5 tablespoons oil. add the potatoes and pan fry them.

mushroom vindaloo recipe

7. fry the potatoes till light brown in color.

mushroom vindaloo recipe

8. keep them aside.

mushroom vindaloo recipe

9. in the same pan, add ⅓ cup chopped onions. you can add some more oil if required.

mushroom vindaloo recipe

10. saute till they become translucent.

mushroom vindaloo recipe

11. then add 200 grams of chopped mushrooms and 1 to 2 chopped green chilies.

mushroom vindaloo recipe

12. saute the mushrooms for 2 to 3 minutes on medium heat. the mushrooms will first begin to release water.

mushroom vindaloo recipe

13. keep stirring and sautéing mushrooms till the water dries up.

mushroom vindaloo recipe

14. now add the vindaloo masala paste.

mushroom vindaloo recipe

15. start sautéing the vindaloo paste.

mushroom vindaloo recipe

16. saute for some 7 to 8 minutes on a low flame.

mushroom vindaloo recipe

17. then add 1 to 1.5 cups of water according to the desired consistency you want. also add salt as required.

mushroom vindaloo recipe

18. stir well.

mushroom vindaloo recipe

19. simmer for 7 to 8 minutes on a low to medium flame. the vindaloo gravy will start to thicken.

mushroom vindaloo recipe

20. then add the fried potatoes.

mushroom vindaloo recipe

21. simmer for a minute.

mushroom vindaloo recipe

22. finally garnish mushroom vindaloo with 1 tablespoon chopped coriander leaves. serve mushroom vindaloo hot with steamed basmati rice.

mushroom vindaloo recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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21 comments/reviews

  1. Hello Dassan,

    In the ingredients for vindaloo you have mentioned black peppercorn n cloves again but while cooking it was added in paste as shown in picture.
    Please guide.
    Thanks

    • megha, a few days back i updated the post with better pics and some formatting changes in the recipe card. i forgot to remove the peppercorn and cloves from the vindaloo gravy list. thanks for letting me know. i will correct it.

  2. I’ve recently made this with Jerusalem artichoke (aka sunchoke or topinambour) . I don’t know if you have this vegetable in India, but as we had a few kilo’s too many, I just tried to make sunchoke vindaloo and it’s a perfect match.

  3. I made it yesterday with one packet of oyster mushrooms and one packet of chestnut mushrooms. Loved it. I’ll be travelling to India within a few months and I wonder if this is the normal level of spicy for Indian food …

    • thanks philippe. some regional recipes that are made in india are very spicy. but there is vast range of indian food, that falls between being less spicy to moderately spicy.

  4. Hi, I have doubt. In the ingredients for Vindaloo paste, you have mentioned cloves for grinding. But in the picture there are no cloves. So is there a need for cloves in the paste? please reply. Thanks for all your recipes

    • nimmi, 4 cloves are added. in the pic i have forgotten to keep the cloves on the plate. changed the error in the recipe card too. thanks for letting me know. i will be updating this post with better pics soon.

  5. I forgot to ask in last post. For the Mushroom Vindaloo, Can I use dried shiitake mushrooms, or other dried Japanese mushrooms? Also, what is meant by a packet of mushrooms? Please give the weight or some other universal way of understanding this.
    Thanks again, Barbara

  6. I have never made vindaloo but I already have the masala from Penzey’s Spices. The mixture contains coriander, garlic, cumin, ginger, cinnamon, mustard, cayenne, jalapeño, cardamom, turmeric, black pepper and cloves.

    I would like to make a pork or mushroom vindaloo, but without potatoes. Can you advise me what to substitute? I thought cauliflower might be a good choice. Also, I would like to know what kind of vinegar should be used???

    I look forward to tasting the results! And thank you for your patience with us non-Indian cooks! Barbara

    • hi barbara you can use this masala that you have mentioned. you can add cauliflower and even aubergines. in fact aubergines taste more better. you can use white vinegar which is the regular vinegar or brown vinegar. thanks a lot barbara.

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