Goan Style Mushroom Vindaloo Recipe is a variation of the classic Goan Pork Vindaloo recipe. This traditional dish was introduced by the Portuguese in Goa. In this recipe, the mushroom is cooked in a vinegar based curry infused with Indian spices. Button mushrooms, Onion, Garlic, Ginger, Turmeric powder (Haldi), Oil, Salt, Dry Red Chillies, Coriander (Dhania) Seeds, Cumin seeds (Jeera), Whole Black Peppercorns, Cardamom (Elaichi) Pods/Seeds, Cloves (Laung) 250 grams Button mushrooms , cut into quarters 1 Onion , finely chopped 3 cloves Garlic 2 inch Ginger 1 teaspoon Turmeric powder (Haldi) Oil , for cooking Salt , to taste To Be Ground To Paste 3 Dry Red Chillies 1 teaspoon Coriander (Dhania) Seeds 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Whole Black Peppercorns 2 Cardamom (Elaichi) Pods/Seeds 3 Cloves (Laung) 20 30 To begin making the Goan Style Mushroom Vindaloo, first prep all the ingredients, and get all the spices together.The next step is to roast the masala for the vindaloo.Heat a small skillet over medium heat; add all the ingredients to be ground into a paste and roast them for a few minutes until you get a roasted aroma and the red chilies are lightly crisp.Turn off the heat, allow it to cool a bit and grind into a fine powder.Pound the ginger and garlic in a pestle and motor and keep aside.Heat oil in a pan; add the ginger garlic paste and saute for a few seconds. Add the chopped onions and saute until the onions are tender.Add the turmeric powder, the ground spice powder, the mushrooms. Add the salt, cover the pan and simmer for 10 minutes until the mushrooms are cooked.Once done, open the pan, and allow the vindaloo masala to thicken, but evaporating any excess liquid. Turn off the heat and serve warm.Serve the Goan Style Mushroom Vindaloo along with steamed rice or even lachha paratha for lunch.