Mushroom Vindaloo Recipes

MUSHROOM VINDALOO

Steps:

• 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
• Add 2 tbsp oil to the pan. 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.

VEGETABLE VINDALOO

Steps:

• Make the masala paste by blending all the ingredients together in a blender into a paste.
• Place the vegetables--cauliflower, mushrooms and potatoes--in a bowl and toss in the masala paste. Set aside for at least 15 minutes or up to an hour, if you have the time.
• Heat the vegetable oil in a large pot. Add the onions along with salt and ground black pepper and cook, stirring, until the onions are golden-brown, about 10 minutes. Do not hurry through this- you want the onions to develop a lot of flavor
• Add the marinated vegetables and cook, stirring about 5 minutes or until they have expressed some of their juices.
• Add the tomatoes, paprika, if using, and cinnamon stick. Add a cup of water or vegetable stock and bring to a boil. Cover the pot and allow the vindaloo to cook over medium-low heat for 20-30 minutes, stirring once in a while to ensure the veggies get cooked evenly. The potatoes should get tender but the cauliflower will still have a bit of a bite.
• Add the garam masala, if using, and stir it in.
• Add more salt if needed. Stir in the cilantro. Serve.

VINDALOO

Steps:

• Salt beef: Toss beef in salt.
• Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
• Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
• Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
• Preheat oven to 190°C/375°F (170°C fan).
• Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
• Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
• Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
• Add beef: Add beef and curry leaves, stir then bring to boil.
• Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
• Serve: Garnish with coriander, then serve over basmati rice with a side of naan!