Mushroom Vindaloo

Ingredients 

• 8-10 mushrooms, cut into quarters
• 4-5 dried red chillies + for garnishing 
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 4-5 black peppercorns
• 1 green cardamom
• 4-5 cloves
• 2 tablespoons vinegar
• 1 tablespoon oil
• 1 medium onion, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 medium potato, peeled, cut into cubes and deep-fried

Method

1. Grind together dried red chillies, coriander seeds, cumin seeds, peppercorns, cardamom, cloves and vinegar with some water to a fine paste.
2. Heat oil in a non-stick pan. Add onion, mix and sauté till golden. Add ginger-garlic paste, mix and cook for a minute.
3. Add turmeric powder and mix well. Add the prepared paste, mix and cook for a minute.
4. Add mushrooms and mix well. Add ½ cup water, mix, cover and cook on low heat for 5 minutes.Add salt, mix and cook on high heat for 30 seconds.
5. Add fried potato, mix and sauté for 2 minutes.
6. Serve hot garnished with dried red chilli and a coriander sprig.

Nutrition Info