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Pondicherry Home-Style Mushroom Vindaloo
🇮🇳 Indian Vegetarian

Pondicherry Home-Style Mushroom Vindaloo

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Pondicherry cooking — Pondicherry Home-Style Mushroom Vindaloo brings a mustard touch with a classic vindaloo finish. About 40 minutes from fridge to table.

Prep 15 min Cook 25 min Serves 6 Hard

Ingredients

  • Onion1, finely chopped
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Mustard Seeds1 tbsp
  • Mushrooms300 g, halved
  • Mustard Oil2 tbsp

Optional extras

  • Ghee1 tbsp
  • Curry Leaves1 sprig

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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