Vindaloo is a hot and spicy dish from the Goa region of India. Authentic Goan Vindaloo is not a curry but more of a sauce-based dish, which tastes better as it ages. Its heavy use of vinegar and the traditional meat of pork are due to the Portuguese influence on the area. Vindaloo is a popular Indian restaurant meal,where it is often made with chicken but here we are making it with mushrooms.
1 pack of button mushrooms (about 3 cups diced if big and whole if small)
1/4 cup chopped onions
1 tsp ginger
3 cloves garlic
1 cup chopped tomatoes
1 tsp cumin powder
1 tsp garam masala
1 tsp chili powder
1 pinch turmeric powder
1 tbsp white vinegar
1 cup yogurt
2 tbsps chopped coriander leaves
2 tbsps vegetable oil
Salt to taste
1. Grind onions, garlic and ginger into a fine paste. Keep aside.
2. Grind tomatoes to a fine puree.
3. Heat oil in a pan; addthe onion, garlic and ginger paste and saute in medium heat until the raw smell of the onion is gone and the mixture has turned slightly golden.
4. Now add the tomato puree, turmeric, chili powder, garam masala powder, cumin powder and saute well for about 3-4 minutes until the water from the tomatoes are almost evaporated.
5. Add the yogurt, salt and mushrooms and simmer for about 20-30 minutes or until the mushrooms are cooked to the desired consistency.
6. Add white vinegar and simmer for few more minutes.
7. Garnish with coriander leaves and serve.
Note: Adding the whole button mushrooms without slicing them, allows it to absorb the spices better making it more juicy and tasty.
Vindaloo is often served with rice, chappatis, naan or a combination of these. Given the spicy nature of the dish, it goes particulary well with raita.