Mushroom Vindaloo | Sanjeev Kapoor Khazana

Mushrooms and potatoes cooked in freshly ground tangy masala.

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
½ 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.

Preparation time: 5-8 minutes
Cooking time: 8-10 minutes

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