50min 2 ppl
Mushroom and Potato Vindaloo
55 minutes
2 people
Medium
55 min · 10 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 7g
Carbs 36g
Fats 12g
About this dish
Golden mushrooms and waxy potatoes braised in a fiery, sour Goan vindaloo paste — the earthy mushrooms and starchy potatoes both absorb the tangy, chilli-spiked sauce in their own satisfying way.
Allergy Info
None
Diet Info
Vegan, Vegetarian
Ingredients
Fresh Produce
- Chestnut Mushroomshalved or quartered if large200 g
- Waxy Potatoespeeled and cut into 3cm chunks200 g
- Garlic Cloves2.5
- Fresh Ginger10 g
- Onionlarge, finely diced0.5
- Fresh Corianderroughly chopped0.5 small handful
Tins & Jars
- Tomato Purée0.5 tbsp
- Chopped Tomatoestinned200 g
- Vegetable Stock75 ml
Dried Goods
- Sugar0.25 tsp
Spices & Seasonings
- Dried Kashmiri Chilliesdeseeded and soaked in malt vinegar3
- Cumin Seeds0.5 tsp
- Black Peppercorns0.25 tsp
- Ground Turmeric0.25 tsp
- Ground Cinnamon0.25 tsp
- Cloves1.5
- Saltto taste
Oils & Condiments
- Malt Vinegarfor soaking chillies1.5 tbsp
- Malt Vinegarfor paste0.5 tbsp
- Vegetable Oil1.5 tbsp
Utensils
- Blender
- Large heavy pan with lid
- Chef's knife
- Chopping board
- Wooden spoon
- Small bowl
- Measuring spoons
Method
1
Deseed the dried Kashmiri chillies and soak them in 1.5 tbsp malt vinegar for 30 minutes to soften.
Approx. 30 minutes
2
Peel the garlic cloves and ginger. Halve or quarter the mushrooms if large. Peel and cut the potatoes into 3cm chunks. Finely dice the onion. Roughly chop the fresh coriander.
Approx. 10 minutes
3
In a blender, combine the soaked chillies with their vinegar, garlic, ginger, cumin seeds, peppercorns, turmeric, cinnamon, cloves, and the additional 0.5 tbsp malt vinegar. Blend to a smooth paste and set aside.
Approx. 3 minutes
4
Heat 1 tbsp vegetable oil in a large heavy pan over high heat. Add the mushrooms in a single layer and cook for 6–8 minutes without stirring until deeply golden. Season with salt and transfer to a plate.
Approx. 8 minutes
5
Reduce the heat to medium and add the remaining 0.5 tbsp oil. Add the diced onion and cook, stirring occasionally, for 10 minutes until deep golden.
Approx. 10 minutes
6
Stir in the vindaloo paste and tomato purée. Cook for 3 minutes, stirring constantly, until the paste smells fragrant and the oil starts to separate.
Approx. 3 minutes
7
Add the tinned chopped tomatoes, vegetable stock, and sugar. Stir well to combine.
Approx. 1 minutes
8
Add the potato chunks and stir to coat. Cover the pan and cook over medium-low heat for 20 minutes until the potatoes are almost tender.
Approx. 20 minutes
9
Return the golden mushrooms to the pan. Cook uncovered for 8 minutes until the potatoes are completely tender and the sauce has thickened.
Approx. 8 minutes
10
Taste and season with salt as needed. Serve hot, garnished with the chopped fresh coriander.
Approx. 1 minutes
