Ingredients (Base):

• Oyster mushrooms – 200g (Dhingri), cleaned & chopped

• Onion – 2 medium, finely chopped

• Tomato – 2 medium, chopped or puréed

• Ginger – 1 inch, grated

• Garlic – 6 cloves, minced

• Oil – 3 tbsp (mustard oil / veg oil / coconut oil)

• Salt – to taste

Vindaloo Masala (blend to paste):

• Dry red chilies – 5 to 6 (Kashmiri for color, Guntur for heat)

• Cumin seeds – 1 tsp

• Coriander seeds – 1 tsp

• Black pepper – ½ tsp

• Cinnamon stick – 1 inch

• Cloves – 3–4

• Green cardamom – 2

• White vinegar – 2 tbsp (for tang)

• Turmeric powder – ½ tsp

• Sugar/jaggery – ½ tsp (balances flavors)

Options:

• Vegetarian → Just mushrooms + veggies like potato, capsicum, peas.

• Non-veg → Add chicken (250g, cut into pieces) or prawns.

• Vegan → Same as vegetarian, but use oil (not ghee), and ensure no dairy.

Method:

1. Make Vindaloo Masala

   • Dry roast whole spices lightly.

   • Blend with red chilies, vinegar, turmeric, and little water → smooth paste.

2. Cook base

   • Heat oil in a pan.

   • Add onions, sauté till golden.

   • Add ginger & garlic → fry till aromatic.

3. Add masala & tomatoes

   • Stir in vindaloo masala paste, cook 2–3 mins till oil separates.

   • Add tomatoes, cook till softened.

4. Add mushrooms (and protein if using)

   • Veg: add mushrooms + optional potato/capsicum.

   • Non-veg: add chicken/prawns, sear 2–3 mins.

   • Vegan: same as veg (ensure no ghee/dairy).

5. Simmer

   • Add 1–2 cups water (depending on gravy consistency).

   • Add salt, sugar.

   • Cover & simmer:

     • Mushrooms/veg → 10–12 mins

     • Chicken → 20 mins

     • Prawns → 8–10 mins

6. Finish

   • Adjust vinegar, salt, spice level.

   • Garnish with fresh coriander.

Serving:

• Best with steamed rice, Goan sannas (idli-like rice cakes), pav, or chapati.

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