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):
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
- Start the recipe by dry roasting these ingredients in a pan – dry red chillies, cumin seeds, whole black pepper, cinnamon stick and cloves
- Put all the whole roasted spices into a blender with a little bit of water. Blend them into a coarse paste
- Heat oil in a pan till it’s hot. Add the ginger garlic paste, pureed onion and turmeric. Saute them for 2 mins
- Then add the mushrooms along with the roasted spice paste.
- Add sugar and add ½ cup of water to give it some gravy.
- Season with salt and cook it for 20 mins over medium heat until the mushroom has cooked
- Before turning off the gas add the vinegar and mix well
- Garnish with freshly chopped coriander and serve it with warm rice
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