Mushroom Vindaloo
Mushroom Vindaloo: A Fiery Vegetarian Delight
Disclaimer: While I’ve done my best to provide a detailed and accurate recipe, tastes vary. Feel free to adjust spices and ingredients to match your preferences. Ingredients:
Mushrooms (button or cremini), sliced
Onion, choppedGarlic, mincedGinger, gratedGreen chilies, finely chopped (adjust to taste)Vinegar (white or apple cider)Mustard seedsCumin seedsCoriander powderTurmeric powderRed chili powderGaram masalaSaltOil Equipment:
Large skillet or wok Instructions:
Get ready to spice things up!1. Let’s get cooking! Heat oil in a large skillet over medium heat. Add mustard seeds and cumin seeds, letting them splutter.
2. Add the aromatics. Toss in chopped onion, minced garlic, and grated ginger. Sauté until the onions turn golden brown.
3. Bring on the heat! Stir in green chilies, and sauté for a few seconds until fragrant. Be careful not to burn the chilies.
4. Spice it up. Add coriander powder, turmeric powder, red chili powder, and garam masala. Cook for about 30 seconds, stirring constantly to prevent burning.
5. Tangy twist. Pour in vinegar, letting it simmer for a minute to release its flavor.
6. Mushroom magic. Add sliced mushrooms and salt. Cook, stirring occasionally, until mushrooms are tender and the liquid has evaporated.
7. Taste and adjust. Check for seasoning. Add more salt, chili powder, or vinegar if needed.
8. Serve it up! Your fiery Mushroom Vindaloo is ready. Serve hot with rice or naan.
Tips: For a milder version, reduce the amount of green chilies or omit them altogether.
If you prefer a thicker gravy, add a little water or coconut milk while cooking the mushrooms.Experiment with different types of mushrooms for added flavor.Enjoy this flavorful vegetarian twist on a classic Indian dish!
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