1.5tablespoonmalt vinegar or regular vinegar or balsamic vinegar or coconut vinegar
½teaspoonsugar
5 to 6tablespoonswater for grinding or add as required
for mushroom vindaloo gravy
200gramsbutton mushrooms,rinsed and chopped
1medium sized potato,cubed
1medium sized onions,chopped
1 to 2green chilies,chopped
2 to 2.5tablespoonsoil
1 to 2tablespoonschopped coriander leaves(dhania patta)
1 to 1.5cupsof water(add more water if you want a thin curry)
salt as per requirement
Instructions
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.
Notes
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.