Vindaloo Recipe With Mushrooms

5 from 2 votes

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.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Goan, Portuguese

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 155kcal

Author: Dassana Amit

Ingredients

For the vindaloo masala

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

For vindaloo curry

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

US Customary - Metric

Instructions

Making vindaloo masala paste

Soak the kashmiri dry red chilies in hot water for 20 to 30 minutes.
Drain the water and set aside the soaked kashmiri red chilies.
In a grinder or blender, add the soaked kashmiri red chilies.
Additionally add the coriander seeds, cumin seeds, cloves, cinnamon sticks, black peppercorns, ginger, garlic, turmeric powder and sugar.
Add the malt vinegar or white vinegar and 5 to 6 tablespoons of water.
Grind or blend to a smooth and fine consistency.
Set the vindaloo masala paste aside.

Making vindaloo with mushrooms

Heat oil in a pan and fry the potato cubes till golden. Place then on paper towels and set aside.
Then in the same pan, add the chopped onions & sauté till they become translucent and are softened.
Add chopped mushrooms and 1 to 2 chopped green chilies.
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.
When this is achieved, add the vindaloo masala paste. Start sautéing the vindaloo paste for some 7 to 8 mins on a low heat.
Next add 1 to 1.5 cups of water or according to the desired consistency you want. Also add salt as required.
Cook the vindaloo curry for some more 7 to 8 minutes. Soon the consistency will start to thicken.
Next add the fried potatoes. Simmer for a minute.
Garnish Mushroom Vindaloo with coriander leaves.
Serve Vindaloo hot or warm with steamed rice or roti 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 sauté or fry the mushrooms and set 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.
You could also use unripe jackfruit that has been steamed or boiled or sautéed to make this vindaloo recipe.
Reduce the number of chilies if you want the vindaloo to be less spicy.
You could add less water for a slightly thicker consistency in the curry.

Nutrition