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Mushroom Vindaloo by Shreya Gazmer

Mushroom Vindaloo by Shreya Gazmer

Vindaloo has to be one of the best gifts given by the Portugese to Goa’s Catholic community. A traditional Indian dish from the west coast of India gets a veganised version in this recipe. This flavourful spicy vinegar-based curry infused with spices is jam packed with umami and deliciously aromatic. Best served with steamed rice or paratha.

Ingredients (2 people):
  • 190 gm chopped oyster mushroom
  • 1 medium pureed onion
  • 1/2 tsp turmeric
  • ½ tsp ginger garlic paste
  • ½ tsp whole black pepper
  • ½ tsp cloves
  • 4 dry red kashmiri chilli
  • 1 ½ tsp cumin seeds
  • 1 medium cinnamon stick
  • ½ cup water
  • 2 tbsp white vinegar
  • Chopped coriander for garnish
  • 1 tsp sugar
  • 3 tbsp oil
  • Salt to taste
Method:
  1. Start the recipe by dry roasting these ingredients in a pan – dry red chillies, cumin seeds, whole black pepper, cinnamon stick and cloves
  2. Put all the whole roasted spices into a blender with a little bit of water. Blend them into a coarse paste
  3. Heat oil in a pan till it’s hot. Add the ginger garlic paste, pureed onion and turmeric. Saute them for 2 mins
  4. Then add the mushrooms along with the roasted spice paste.
  5. Add sugar and add ½ cup of water to give it some gravy.
  6. Season with salt and cook it for 20 mins over medium heat until the mushroom has cooked
  7. Before turning off the gas add the vinegar and mix well
  8. Garnish with freshly chopped coriander and serve it with warm rice

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