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Mushroom vindaloo

dassana
  • 60 minutes
  • Serves 4

INGREDIENTS

200 g

Button mushrooms

1 tbsp

Coriander

3

4 inch piece Ginger

1

Green chilies

7

Kashmiri red chilies

1

Onions, medium sized

1

Potato, medium sized

6

Sized garlic cloves, small to medium

2

Cinnamon

1 tbsp

Coriander seeds

8

Peppercorns/sabut kali mirch, black

1

Salt

1/2 tsp

Sugar

1/2 tsp

Turmeric

1 1/2 tbsp

Malt vinegar or regular vinegar or balsamic vinegar or coconut vinegar

2 tbsp

Oil

1/2 tbsp

Cumin seeds

1/3 cup

Water, hot

1 cup

Water

4 to 5 cloves ((lavang))

5 to 6 tablespoons water for grinding or add as required