Mushroom Matar Vindaloo Recipe

Mushroom and Green Peas Vindaloo/ Mushroom Matar Vindaloo

Mushroom Matar Vindaloo

Mushroom and Green Peas/ Matar Vindaloo is very much similar to mushroom vindaloo. Normally potatoes goes really well with vindaloo curry. However I have added green peas to it. I have tried these vindaloo recipes and they taste so flavourful I just loved them. Its easy to prepare and have distinctive taste more of spicy and hotness of roasted whole spices.

If you will search for its history, you will get it from wikipedia. Just to brief, its originally a Portuguese dish where they use to marinate the meat in this spice and stored in wine for sailors. When modified to Indian version, wine got replaced with palm vinegar. Now this is a cuisine from Konkan (Goan curry). It has many more evolution in Indian version.

Well this is the beauty of cooking. One dish gets cooked authentically with fixed ingredients but you can make variations and make newer dish which are even better than the original dish. In Goa it’s authentically cooked with pork. However chicken, meat, beef are also cooked in vindaloo spice.


Okay But since we are vegetarians, lets focus on vegetarian version of this dish. This dish is more fiery and hot spicy dish. But you can adjust the amount of chilli. You can use paneer for this recipe, Paneer Vindaloo (in my to-do list, so expect for the recipe soon). In that case you have to marinate the paneer cubes in that spice mix for some time. Some more recipes in my to-do list are potato vindaloo, mix vegetable vindaloo, soya chunks vindaloo. Comment below if you have tried other vindaloo version so that I can get some inspiration to cook.

The process and spice used will be same. but different vegetables adds their own flavor to the dish.

Read mushroom vindaloo recipe here.

Here I would request you to read other similar posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.

You can prepare the vindaloo spice mix and refrigerate for future use. I will be posting that recipe too soon. Do come back and check for it.

Lets make this delicious dish.

Mushroom Matar Vindaloo

Mushroom and Green Peas Vindaloo/ Mushroom Matar Vindaloo

This is a fiery hot goan curry with a combination of mushroom and matar (green peas)
Course Sabzi & Curry
Cuisine Goan/Konkan, Indian, West Indian
Keyword Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 Servings
Author daintykitchen

Ingredients

  • 250 gms Bottom Mushroom Sliced
  • 100 gms Green Peas
  • 8 - 10 Kashmiri Red Chilli (Whole, Dried)
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 2 Cloves
  • 1/2 inch Cinnamon Stick
  • 8 Black Pepper
  • 6-8 Garlic cloves
  • 1 inch Ginger Piece
  • 2 tbsp Malt Vinegar/ White Vinegar
  • 1/2 tsp Turmeric Powder
  • 1 small • Onion – 1 Diced
  • 1 Green Chilli (Optional)
  • 2 tbsp Refined Oil/ Mustard Oil
  • 1 tsp Salt (as per taste)
  • 1/2 tsp Sugar

Instructions

  • Soak kashmiri red chillies in hot water for 20 minutes.
  • After that grind all spices (soaked red chillies, coriander seeds, cumin seeds, cloves, black pepper, ginger, garlic, turmeric powder and vinegar). Add little water as required for grinding.
  • Heat oil in a pan. Add in sliced mushrooms and shallow fry them. Once they are done remove from oil and keep on a separate plate.
  • Add chopped onions to the pan and saute till translucent. Add chopped green chillies and green peas. Saute for 3 - 4 minutes. Here I'm using frozen ones which will get cooked easily. If you are using seasonal peas then blanch them first to fasten the cooking.
  • Then add in the fine paste prepared from all spices. Mix well and cook till the spices are well cooked and leaves oil from surrounding.
  • Add the fried mushroom slices. Saute for another 2 minutes. Add 1/2 cup water and let it simmer for 3 minutes more. Add chopped coriander leaves.
  • Turn off heat once cooked. Serve hot with any flat bread or rice.
    Mushroom Matar Vindaloo

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