Hot vindaloo made with button mushroom and black mustard seeds


This recipe is for a spicy and flavorful hot vindaloo made with button mushrooms and black mustard seeds. The vindaloo is a classic Indian dish known for its intense heat and bold spices, and this version uses button mushrooms to add a meaty texture to the dish. The black mustard seeds add a pungent, spicy flavor that complements the heat of the vindaloo perfectly. Whether you serve this dish with rice, flatbread, or on its own, it is sure to be a hit with anyone who loves bold and spicy flavors. So, if you’re in the mood for a flavorful and spicy feast, try this hot vindaloo made with button mushrooms and black mustard seeds.


  • 1 lb button mushrooms, sliced
  • 2 tbsp black mustard seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp fenugreek seeds
  • 4 dried red chili peppers
  • 4 cloves garlic, minced
  • 2 tbsp grated ginger
  • 1 medium onion, chopped
  • 1 cup canned diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 tsp garam masala
  • 1/4 cup vinegar
  • 1/4 cup water
  • 2 tbsp canola oil
  • Fresh cilantro leaves, for garnish


  • Heat the oil in a large saucepan over medium heat. Add the black mustard seeds and cook until they begin to pop, about 2-3 minutes.
  • Add the cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, and dried red chili peppers. Cook until fragrant, about 1 minute.
  • Add the garlic, ginger, and onion. Cook until the onion is soft and translucent, about 5 minutes.
  • Stir in the canned diced tomatoes, tomato paste, sugar, salt, turmeric, cayenne pepper, and garam masala. Cook for 5 minutes.
  • Add the vinegar and water and bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
  • Using a blender, puree the mixture until smooth. Return the mixture to the saucepan.
  • Add the sliced button mushrooms and cook until tender, about 10 minutes.
  • Serve hot with a sprinkle of cilantro leaves, if desired. Enjoy your hot vindaloo with button mushrooms and black mustard seeds!

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.