Mushroom Vindaloo Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook for a minute.
• STEP 3.Add tomatoes, spices, and vinegar. Cook until the tomatoes are soft and the mixture thickens.
• STEP 4.Add mushrooms and cook until they are tender.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a richer flavor, marinate the mushrooms in the spice mixture for 30 minutes before cooking.
• If you prefer a thicker gravy, you can add a tablespoon of cashew paste or coconut milk.

Storage and Serving

• Leftover Mushroom Vindaloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve Mushroom Vindaloo with steamed rice, naan bread, or roti for a complete meal.