Goan Style Mushroom Vindaloo Recipe
Goan Mushroom Vindaloo is a vibrant, flavorful dish inspired by the traditional Goan Pork Vindaloo, which has its origins from the Portuguese settlers in Goa. Over time, this recipe has evolved to become a favorite, particularly for those seeking a vegetarian version of the original. The unique combination of tangy vinegar, aromatic spices, and fresh mushrooms creates an unforgettable meal that pairs wonderfully with flatbreads like Lachha Paratha. This Goan dish is perfect for those looking to explore the rich flavors of Goan cuisine with a touch of spice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 250 grams |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ginger (grated) | 2-inch piece |
| Turmeric Powder | 1 teaspoon |
| Oil | As needed |
| Salt | To taste |
| Dry Red Chilies | 3 pieces |
| Coriander Seeds | 1 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Green Cardamom | 2 pods |
| Cloves | 3 pieces |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 3-4
Instructions
-
Prepare the Vindaloo Spice Paste:
- Begin by gathering all the ingredients for the vindaloo spice paste.
- Heat a pan on medium flame. Add the dry red chilies, coriander seeds, cumin seeds, whole black peppercorns, green cardamom, and cloves. Dry roast them for 2-3 minutes until they release a fragrant aroma.
- Allow the roasted spices to cool for a few minutes, and then grind them into a smooth powder using a grinder. Set this spice powder aside for later use.
-
Cook the Vindaloo:
- Heat some oil in a pan on medium heat. Add the grated ginger and minced garlic. Sauté them for a few seconds until they release a wonderful aroma.
- Add the chopped onion to the pan and sauté until it turns soft and golden brown.
- Once the onions are cooked, add the turmeric powder and the freshly ground spice paste to the pan. Stir well to combine and cook for 2-3 minutes.
- Now, add the button mushrooms to the pan along with salt to taste. Stir everything well to coat the mushrooms with the spices.
-
Simmer the Dish:
- Cover the pan and let the dish simmer for about 10 minutes, allowing the mushrooms to absorb the flavors of the spices.
- After 10 minutes, uncover the pan and continue cooking for an additional 5-7 minutes, allowing the spices to cook through and intensify in flavor.
-
Serve:
- Once the mushrooms are tender and the flavors have melded together, remove the pan from the heat. Your Goan Mushroom Vindaloo is ready to serve!
- Serve hot with Lachha Paratha or steamed rice for a complete meal.
This dish is a delightful combination of spicy, tangy, and aromatic flavors that is sure to impress at any dinner table. The tangy vinegar and earthy spices balance beautifully with the natural taste of the mushrooms, making this a perfect vegetarian alternative to traditional Vindaloo. Enjoy!
