Mushroom Vindaloo is a vegetarian version of the vindaloo dish. An authentic vindaloo recipe is made with pork and mutton or chicken. You can make different vindaloo recipes such as paneer vindaloo, potato vindaloo, mix vegetable vindaloo.
Goan Mushroom Vindaloo [How to make Mushroom Vindaloo]
Originally Vindaloo is 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.
Okay let me tell you the basic difference of this particular dish. In this recipe, malt vinegar or coconut vinegar is used for marination. However if you are making paneer vindaloo, you will have to marinate the paneer in the vindaloo spice mix. But other vegetables, you can directly add to the curry. No need to marinate separately. This is an easy recipe and you may prepare the dish with in 30 minutes.
Potatoes go very well with these vindaloo recipes. Here I have shallow fried potatoes and then added them to the curry. This curry is vegan. In fact, the majority of Indian curries that are vegetarian are also vegan other than cottage cheese and cream. Also, this is gluten-free and low in carb.
Also read: mushroom matar vindaloo recipe
Tips to make best vegan vindaloo curry
Mushroom is a watery vegetable. It contains lots of water in it. so while cooking, it releases it. Hence we need to saute the mushroom before adding to the gravy. Similarly stir-fry potatoes for till it looks a little brownish.
The most important for vindaloo curry is the vindaloo curry paste and marination. For non-veg items, they marinate the meat with this spice mix. Even for paneer and tofu, you can marinate with vindaloo curry paste. However, we are not marinating the mushrooms since we are sauteing the mushrooms to release water.
Which spices are used for mushroom vindaloo curry paste?
This is a fiery spicy Indian curry. Red chillies are the main spices for this curry paste. Also, vinegar balances out the spiciness of the curry. Other than red chillies other Indian spices like cloves, black pepper, cumin, coriander, cinnamon are also in ingredients list for this curry paste. The quantity of chillies depends on your taste. If you love spicy food, take in more quantity. Otherwise, take in moderate quantity.
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.
Recipe Card for Goan Mushroom Vindaloo
- 250 gms mushroom
- 1 medium onion
- 1 – 2 green chilli
- 8 dry red chilles
- 4 cloves
- 6 black pepper
- 2 tsp corinader seeds
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 1 potato chopped
- 2 tbsp malt vinegar/ white vinegar/ coconut vinegar
- 3 tbsp oil
- 1/2 inch cinnamon stick
- 2 potatoes chopped
- 1 tsp Ginger garlic paste
- In hot water soak the red chillies for some time. After that remove from water and blend with all dry spices mentioned in list along with vinegar, water as required.
- Heat oil in a pan. Shallow fry the sliced mushrooms and potatoes separately. Remove once they are light brown and well fried and keep on paper tower to soak excess oil
- Remove excess oil. Keep 1 tbsp oil. Add chopped onion, green chilli and saute till translucent.
- Add the spice paste and saute well. add salt and cook till the paste is cooked and leaves oil.
- Add shallow fried mushrooms & potatoes to the paste. Add 1/4 cup water and stir well. Let it simmer for some time.
- Add chopped coriander leaves and turn off heat. Serve with flatbread.
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