Mushroom Vindaloo
Mushroom Vindaloo
(originally taken from here)
Ingredients:
1-2 pack of button mushrooms (about 3 cups, sliced if big and whole if small)
1 small onion, chopped
1″ ginger chopped
3 cloves garlic
1 15 oz can crushed tomatoes
1 Tbsp cumin powder
1 small onion, chopped
1″ ginger chopped
3 cloves garlic
1 15 oz can crushed tomatoes
1 Tbsp cumin powder
1 Tbsp ground coriander
1 tsp turmeric
1 tsp garam masala
2 dried red chilies, with seeds (crumbled)
1 tsp garam masala
2 dried red chilies, with seeds (crumbled)
2 chopped serrano chilies (seeds or not, depending on how brave you are)
1 tbsp white vinegar
1/2 cup yogurt
2 tbsps chopped cilantro leaves
2 tbsps olive oil
Salt to taste
1 tbsp white vinegar
1/2 cup yogurt
2 tbsps chopped cilantro leaves
2 tbsps olive oil
Salt to taste
Directions:
1. Grind onions, garlic, serrano chilies, and ginger into a fine paste (I use a mini food-processor, but a mortar and pestle should work too).
3. Heat oil in a pan; add the onion, garlic, ginger and chili paste and saute on medium heat until the raw smell of the onion is gone and the mixture has turned slightly golden (about 5 min.).
4. Now add the crushed tomatoes, turmeric, red chilies, garam masala powder, cumin powder,ground coriander and saute well for about 3-4 minutes until well blended and the spices are fragrant.
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.
6. Add white vinegar and simmer for few more minutes.
7. Garnish with coriander leaves and serve.