Goa Style Mushroom Curry

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Local Lessons in Goa Style Indian Food

During our recent trip to India we took cooking lessons with Mukti; an Indian chef who facilitates amazing cooking experiences in Goa. Check her out! http://www.muktikitchen.com/  What great value we received in the recipes, tips, and the fun! Chowing down on the dishes we created was pretty decent too!

Goa Style Mushroom Curry – Vegan the GO and Mutki’s Kitchen share one of the wonderful recipes they created on this special day in the GOA region of India. Come with us and cook GOA style with Vegan On the Go and Mushroom Curry in Mukti’s Kitchen

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The Goa Mushroom Curry recipe was one dish that everyone in our class seemed to love. It has quite a bit of heat, so adjust the spices to suit your palate. Another cool thing with this recipe is that you can substitute the mushrooms with any vegetable, combination of vegetables, tofu, tempeh etc. — it all works!  And to top it off, this curry is gluten- and oil-free.

You will need a big fry pan or pot. I used my wok because if has a tight-fitting lid.

A tip from the chef Mukti was to cook with and without the lid, each about 50% of the time.

Prep Time 1 hour                           Cook Time     45 min                                    Serves 4

What you’ll need to create your own Goa Style Mushroom Curry

• 600 grams cremini mushrooms or 6-8 cups of one-inch sized mushrooms, cleaned and cut into quarters

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Tip* You could use any other veggies you want or combination of veggies, again around 6-8 cups

Mukti suggested spices typically used in most Indian dishes for this dish, except for cumin which is frequently used but not in this recipe.

• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (use a level spoon – dial up or down the heat according to your preferences by adding a little less or a little more)
• 1 teaspoon coriander powder
• 1 teaspoon salt (optional)
• 1 teaspoon black mustard seed
• 3/4 – 1 level Tablespoon garam marsala spice blend – will add depth and warmth to the dish.

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How to create your own Goa Style Mushroom Curry

1. Prep all ingredients and if you’re serving the curry with rice, have it ready to start when the time is right. Prepping just makes the whole cooking experience more enjoyable, you can relax and enjoy the aromas that you are creating.
2. Heat a pan to high for about 5 minutes.
3. Dry sauté the mustard seeds in a hot pan, put the lid and on and let the seeds pop, shaking the pan so they don’t burn. This takes about one minute.
4. With pan still on high, dry sauté onions and add salt (if using). When your onions begin to stick to the pan, add a little veggie broth or water to deglaze. Stir for 2 minutes with the lid off, followed by 3 minutes with the lid on.
5. Lower heat to medium. Add ginger/garlic paste – cook one-minute with the lid off, stirring, followed by one minute with the lid on.
6. Add tomato and cook for 2 minutes with the lid off, stirring occasionally, then for 2 minutes with the lid on. Lower heat to low.
7. Add turmeric, chili powder, coriander powder, stir to mix spices in well

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Tip* Chef Mukti suggests that when adding the spices in Indian food, the heat is always on low.

• Add mushrooms, raising heat to medium low for 3 minutes, stirring occasionally
• Add garam masala, lowering heat again to low. Cook with lid on about 7-10 minutes. Stir once or twice. Taste to ensure veggies are cooked to your liking.

For sides I served steamed rice infused with turmeric (love that colour), fresh veggies and flatbread. A simple Indian-influenced feast ready to enjoy! 

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The next day I took the leftovers and added in a bit of coconut milk….also delicious. If you’re in Goa, do go see Mukti. But wherever you travel, take a cooking lesson.

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Just a few more shots of the Goa area, diverse and beautiful.

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Namaste.