Mushroom Caldine Recipe | Vegetarian Goan Mushroom Curry
Indulge in the vibrant flavors of Goa with this delightful Mushroom Caldine, a vegetarian curry that features tender button mushrooms in a rich coconut milk sauce. This easy-to-make dish, infused with a medley of spices and fresh ingredients, is perfect for lunch or dinner. Whether you serve it with toasted buttered pav buns or whole wheat laccha paratha, it promises to be a hit at your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 400 grams |
| Coconut milk | 1 cup |
| Onion (finely chopped) | 1 |
| Green chillies (slit) | 2 |
| Garlic (finely chopped) | 5 cloves |
| Ginger (finely chopped) | 1 inch |
| Salt | 1 teaspoon or to taste |
| Sunflower oil (for cooking) | 1 teaspoon |
| Fresh coconut (grated) | 1/2 cup |
| Tamarind | 20 grams |
| Cumin (jeera) seeds | 1 teaspoon |
| Coriander (dhania) seeds | 1/2 teaspoon |
| Dry red chillies | 4 |
| Turmeric powder (haldi) | 1/2 teaspoon |
| Water | 1/4 cup |
Nutritional Information
| Nutritional Element | Value per Serving (Approx.) |
|---|---|
| Calories | 150 |
| Protein | 3 g |
| Carbohydrates | 15 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sodium | 300 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 15 minutes |
| Total | 25 minutes |
Servings
| Servings |
|---|
| 4 |
Instructions
To embark on your culinary journey with this delectable Mushroom Caldine, start by gathering and prepping all your ingredients to ensure a seamless cooking experience. In a small jar of your mixer grinder, combine the grated coconut, dry red chillies, tamarind, coriander seeds, cumin seeds, and turmeric powder. Pour in 1/4 cup of warm water and blend everything together until you achieve a smooth paste, which will serve as the aromatic caldine masala.
Next, prepare the mushrooms according to your preference: you can slice them into thin pieces, halve them, or leave them whole—it’s entirely up to your taste. I personally enjoy slicing them lengthwise for an appealing presentation and texture.
Now, heat the sunflower oil in a pan over medium heat. Once the oil is shimmering, add the finely chopped onion, garlic, ginger, and slit green chillies. Sauté the mixture until the onions become tender and lightly browned, filling your kitchen with a fragrant aroma.
Once the onions reach the desired color, introduce the chopped tomatoes to the pan and sauté for about a minute until they soften and become mushy. To expedite the cooking of the tomatoes, cover the pan momentarily.
After the tomatoes have softened beautifully, add the prepared mushrooms to the pan and sauté until they are nearly cooked. You will notice that they shrink in size and release their juices, contributing to the dish’s overall flavor.
At this point, stir in the caldine masala paste along with the creamy coconut milk and season with salt to taste. Bring the mixture to a brisk boil for about 3 minutes, allowing all the flavors to meld together beautifully. Once the time is up, turn off the heat and taste your creation; adjust the salt if necessary.
To finish, gently fold in freshly chopped coriander leaves for a burst of freshness. Transfer the aromatic Mushroom Caldine to a serving bowl and serve it hot.
This scrumptious Mushroom Caldine pairs exquisitely with toasted buttered pav buns or whole wheat laccha paratha, making for a quick, simple, and utterly delicious meal that everyone will love. Enjoy your culinary delight!
Indulging in this Vegetarian Goan Mushroom Curry not only brings the essence of Goa to your dining table but also showcases the harmony of coconut and spices that define the region’s rich culinary heritage. Enjoy this delightful dish that is as satisfying to prepare as it is to savor!
