Goan Mushroom Vindaloo with Baby Corn Fritters

Presenting Mushroom Vindaloo in Goan style! I have adapted this recipe from Dassana’s blog vegrecipesofindia.com…. Being a half goan I am very familiar with the word vindaloo. Although I have tweaked my Mushroom Vindaloo recipe. I have added corn fritters and tomatoes. Honestly I loved this Mushroom Vindaloo with Baby Corn Fritters so much that I have eaten it thrice with rice up till now. My mom, dad and my pet loved it. Mushroom Vindaloo has a bright fiery red-orangish color, smoky, tangy and the aroma will make you crazy. It’s too tempting.

Mushroom Vindaloo

In the original recipe Dassana has used potatoes. I didn’t use because I didn’t have them. Mostly vindaloo paste is used for chicken vindaloo, fish vindaloo and so on. You could use the same vindaloo paste for veggies like paneer, tofu, potatoes, eggs, aubergines, prawns, soya bean and the list is endless.

Mushroom Vindaloo

My dad has asked me to make Vindaloo with eggs. I will surely experiment more on vindaloos now! Yum Yum is this Vindaloo… Sorry folks I am not exaggerating but it’s really spicy, tangy and will leave  full of flavors on your palette.

Mushroom Vindaloo

Anyways do try this recipe for yourself to experience what I am saying ;) .. adapted from vegrecipesofindia.com

Total Time:  5 mins preparation+ 25 mins cooking=30 mins

Serves: 5 to 6 people

Ingredients:

For Vindaloo Paste:

  1.  10-12 kashmiri red chilies
  2. 2 tbsp coriander seeds
  3. 1 tbsp cumin seeds
  4. 2  cinnamon sticks about one inch each
  5. 4 to 5 cloves
  6. 2 inches ginger
  7. 12 to 13 garlic cloves
  8. 1 t/s turmeric powder
  9. 3 tbsp vinegar
  10. 5 tbsp water

For Baby Corn Fritters:

  1. 6 to 7 baby corn slit from center and divide into halves
  2. 2 cups oil
  3. 3 to 4 tbsp heaped corn flour
  4. 3 to 4 tbsp heaped whole wheat flour
  5. 2 t/s baking powder Or baking soda
  6. 3 to 3 tbsp milk Or water
  7. salt as per taste

For Vindaloo Curry:

  1. 2 packets of button mushrooms rinsed and chopped
  2. 1 tbsp cumin seeds
  3. 2 medium sized onions chopped
  4. 2 medium sized tomatoes chopped
  5. 2 green chilies chopped
  6. 4 green cardamoms
  7. 4 to 5 cloves
  8. 10 to 11 black peppercorns
  9. 1 bay leaf
  10. 1 tbsp sugar
  11. 4 tbsp coconut oil Or vegetable oil
  12. 1/2 up chopped coriander leaves
  13. 2 to 3 cups of water Or as consistency required
  14. rock salt Or salt as per taste

Method:

For the vindaloo paste grind all the ingredients for the paste into the processor.

The paste should be smooth. Add little water if required.

For the Baby Corn Fritters mix all the ingredients for fritters. Combine the paste with your fingers Or with a spoon. Form a smooth paste it should be of medium consistency not too thick Or thin. The batter should be as you make while making fritters.

Heat oil on medium fire in a Wok Or deep frying pan. Once oil is hot dip the baby corn in the batter. Coat the baby corn on all sides. Gently leave them in the oil.

Fry both sides until golden brown. Repeat the same with rest of baby corn.

Place the ready baby corn fritters on tissue napkins to absorb excess oil. Keep this aside.

For vindaloo curry take a big wok Or vessel. Add oil and keep on low fire. Once oil is hot add all whole spices (cardamom, cumin seeds, peppercorns, cloves, bay leaf).

When it starts crackling add chopped onion and chilies. Saute for 2 to 3 mins.

Combine vindaloo masala paste along with sugar. Fry this paste for 4 to 5 mins on low heat. Add little water and keep stirring else it might get burnt Or stick at the bottom.

It’s time to add finely chopped tomatoes and few coriander leaves. Stir all nicely and saute for 3 to 4 mins.

Now add chopped mushrooms. Mix all nicely. Let this cook for 5 to 6 mins.

Add water, salt for seasoning. Lastly add baby corn fritters Or add fritters while serving vindaloo.

Garnish with coriander leaves.Serve hot with steamed rice Or buns!

Tip:

  • While making vindaloo paste add little water if it dries up.
  • You could skip baby corn fritters if you wish to. But baby corn fritters are highlight of this vindaloo.
  • Add your choice of veggies like peas, fried potatoes, french beans, aubergines etc.
  • I have added tomatoes as it reduces the spice and smoky impact of vindaloo. If you wish you can skip adding tomatoes and enjoy your spicy vindaloo.

Enjoy Mushroom Vindaloo!

Mushroom Vindaloo

Thankyou for stopping by and lemme know your honest views :)………….The printable version below:

Goan Mushroom Vindaloo with Baby Corn Fritters
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • For Vindaloo Paste:
  • 10-12 kashmiri red chilies
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 cinnamon sticks about one inch each
  • 4 to 5 cloves
  • 2 inches ginger
  • 12 to 13 garlic cloves
  • 1 t/s turmeric powder
  • 3 tbsp vinegar
  • 5 tbsp water
  • For Baby Corn Fritters:
  • 6 to 7 baby corn slit from center and divide into halves
  • 2 cups oil
  • 3 to 4 tbsp heaped corn flour
  • 3 to 4 tbsp heaped whole wheat flour
  • 2 t/s baking powder Or baking soda
  • 3 to 3 tbsp milk Or water
  • salt as per taste
  • For Vindaloo Curry:
  • 2 packets of button mushrooms rinsed and chopped
  • 1 tbsp cumin seeds
  • 2 medium sized onions chopped
  • 2 medium sized tomatoes chopped
  • 2 green chilies chopped
  • 4 green cardamoms
  • 4 to 5 cloves
  • 10 to 11 black peppercorns
  • 1 bay leaf
  • 1 tbsp sugar
  • 4 tbsp coconut oil Or vegetable oil
  • ½ up chopped coriander leaves
  • 2 to 3 cups of water Or as consistency required
  • rock salt Or salt as per taste
Instructions
  1. For the vindaloo paste grind all the ingredients for the paste into the processor.
  2. The paste should be smooth. Add little water if required.
  3. For the Baby Corn Fritters mix all the ingredients for fritters. Combine the paste with your fingers Or with a spoon. Form a smooth paste it should be of medium consistency not too thick Or thin. The batter should be as you make while making fritters.
  4. Heat oil on medium fire in a Wok Or deep frying pan. Once oil is hot dip the baby corn in the batter. Coat the baby corn on all sides. Gently leave them in the oil.
  5. Fry both sides until golden brown. Repeat the same with rest of baby corn.
  6. Place the ready baby corn fritters on tissue napkins to absorb excess oil. Keep this aside.
  7. For vindaloo curry take a big wok Or vessel. Add oil and keep on low fire. Once oil is hot add all whole spices (cardamom, cumin seeds, peppercorns, cloves, bay leaf).
  8. When it starts crackling add chopped onion and chilies. Saute for 2 to 3 mins.
  9. Combine vindaloo masala paste along with sugar. Fry this paste for 4 to 5 mins on low heat. Add little water and keep stirring else it might get burnt Or stick at the bottom.
  10. It's time to add finely chopped tomatoes and few coriander leaves. Stir all nicely and saute for 3 to 4 mins.
  11. Now add chopped mushrooms. Mix all nicely. Let this cook for 5 to 6 mins.
  12. Add water, salt for seasoning. Lastly add baby corn fritters Or add fritters while serving vindaloo.
  13. Garnish with coriander leaves.Serve hot with steamed rice Or buns!
Nutrition Information
Serving size: 5 to 6 people

 



Comments

  1. sue says

    this in no way came out to my taste and i followed every single detail…the pictures looked soo rich and my dish in no way resembled the final product….did u add colouring?

    • maria says

      I haven’t added any coloring agent as I dislike coloring food so avoid coloring. This color is because of red kashmiri chilies and I have used the same ingredients and instructions for the vindaloo.

  2. says

    All those spices and veggies in there-yum! I love the thick texture of this-great for a cold winter evening. The corn fritters are a perfect touch. I’ll bet your house smelled wonderful when you made this, your neighbors must be envious with that aroma coming from your house. I am so ready for winter and this type of hearty food. Great post!

  3. says

    mushroom vindaloo with corn fritters…. what a novel idea! i am liking it… and thanks for making the recipe. i am glad you tried atleast one recipe from my website :-)

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