Mushroom Matar Vindaloo

Mushroom matar vindaloo is a bold and flavorful vegan curry that combines tender mushrooms and green peas in a spicy and tangy vindaloo sauce. This pairs perfectly with steamed rice or roti for a flavorful meal.

Mushroom and Green Peas/Matar Vindaloo is very similar to Mushroom Vindaloo. Normally, potatoes go 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. It's easy to prepare and has a distinctive taste, more of spicy and hot, of roasted whole spices. Authentically, it's cooked with pork. However, chicken, meat, and beef are also cooked in vindaloo spice.

Okay, but since we are vegetarians, let's focus on the vegetarian version of this dish. This dish is fiery and spicy. But you can adjust the amount of chili. You can use paneer for this recipe, Paneer Vindaloo (in my to-do list, so expect 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, mixed vegetable vindaloo, and soya chunks vindaloo. 

Mushroom Matar Vindaloo

Ingredients Required:

Mushrooms, green peas, and onions

Variations

The process and spice used will be the same. But different vegetables add their own flavor to the dish. You can prepare the vindaloo spice mix and refrigerate it for future use. I will be posting that recipe too soon. Do come back and check for it.

Read the mushroom vindaloo recipe here.

Mushroom Green Peas Vindaloo

Ipsa Faujdar

This is a fiery hot Goan curry with a combination of mushrooms and matar (green peas). Easy to make yet delicious to the taste buds.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 2 Servings

Equipment

• 1 pan or kadhai
• 1 Spatula
• 1 Mixing Bowl

Ingredients

  

1x2x3x

• 250 gms bottom mushrooms Sliced
• 100 gms green peas
• 8 - 10 Kashmiri red chili (Whole, Dried)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 cloves
• ½ inch cinnamon stick
• 8 black pepper
• 6-8 garlic cloves
• 1 inch ginger
• 2 tbsp malt vinegar/ white vinegar
• ½ tsp turmeric powder
• 1 small onion
• 1 green chilli (Optional)
• 2 tbsp mustard oil
• 1 tsp salt (as per taste)
• ½ tsp sugar

Instructions

 

• Soak kashmiri red chillies in hot water for 20 minutes.
• After that, grind all spices (soaked red chilies, coriander seeds, cumin seeds, cloves, black pepper, ginger, garlic, turmeric powder, and vinegar). Add a 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 chilies and green peas. Saute for another 3 - 4 minutes.
• 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 ½ cup water and let it simmer for 3 minutes more. Add chopped coriander leaves.
• Turn off the heat once cooked. Serve hot with chapati, roti, or rice.

Notes

Here I'm using frozen ones, which will cook easily. If you are using seasonal peas, then blanch them first to speed up the cooking.

Keyword Indian Curry, Vegan Vindaloo, Vindaloo Curry

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