Goan Mushroom Xacuti

Name: Goan Mushroom Xacuti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tbsp Vegetable Oil (1 tablespoon Oil); 400 g White Button Mushrooms (400 grams Button mushrooms sliced); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi) finely chopped); 0 pieces Table Salt (Salt to taste); 2 pieces Yellow Onion (2 Onions finely chopped); 2 pieces Ginger (2 inch Ginger finely chopped); 4 cloves Garlic (4 cloves Garlic finely chopped); 6 sprig Coriander Seed (6 sprig Coriander (Dhania) Leaves finely chopped + 1 tablespoon Coriander (Dhania) Seeds); 4 pieces Red Chili (4 Dry Red Chillies); 1 tbsp Poppy Seeds (1 tablespoon Poppy seeds); 3 pieces Cloves (3 Cloves (Laung)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 tbsp Black Peppercorns (1 tablespoon Whole Black Pepper Corns); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 30 g Tamarind (30 grams Tamarind)

A Goan curry of sautéed button mushrooms in a complex, roasted spice paste made with coconut, tamarind, and a blend of whole spices.

30 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Vegetable Oil1 tbsp · 1 tablespoon Oil
White Button Mushrooms400 g · 400 grams Button mushrooms sliced
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi) finely chopped
Table Salt0 pieces · Salt to taste
Yellow Onion2 pieces · 2 Onions finely chopped
Ginger2 pieces · 2 inch Ginger finely chopped
Garlic4 cloves · 4 cloves Garlic finely chopped
Coriander Seed6 sprig · 6 sprig Coriander (Dhania) Leaves finely chopped + 1 tablespoon Coriander (Dhania) Seeds
Red Chili4 pieces · 4 Dry Red Chillies
Poppy Seeds1 tbsp · 1 tablespoon Poppy seeds
Cloves3 pieces · 3 Cloves (Laung)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Black Peppercorns1 tbsp · 1 tablespoon Whole Black Pepper Corns
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Fenugreek Seed¼ tsp · 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
Tamarind30 g · 30 grams Tamarind

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Steps

1To begin with Goan Mushroom Xacuti, prep all the ingredients and keep ready.
2Into a pan; add red chilies, poppy seeds, cloves, cinnamon sticks, peppercorns, cumin seeds, coriander seeds, fennel seeds, fenugreek seeds and roast them for about 3- 5 minutes on low flame until you can notice the spices popping and the aromas coming through.
3Turn off the heat and set aside to cool.
4Heat oil in a pan over medium heat. Add chopped onions, garlic and ginger and sauté till onions turn translucent and lightly golden.
5Add grated coconut to the above onion and sauté till coconut turns golden brown. Remove the mixture from the heat and set aside to cool.
6Add the roasted spices, tamarind and onion-coconut mixture into the small jar of the Mixer Grinder and blend to make a smooth paste by adding little water.
7The next step is to make the Xacuti masala.
8Heat oil in a flat bottomed pan. Add the ground masala paste and saute for a few minutes. Add mushroom pieces, turmeric powder, salt to taste and give it a stir for a few seconds.
9Add just a little water to give the Goan Mushroom Xacuti a gravy like consistency and cover the pan.
10Simmer the Goan Mushroom Xacuti Masala for 3 to 4 minutes and turn off the heat. Mushrooms get cooked very quickly and also release a lot of water.
11Once done, turn off the heat and stir in the coriander leaves - it brings in a freshness to the Goan Mushroom Xacuti.
12Serve the Goan Mushroom Xacuti along with buttered pav puns or even a matar pulao for lunch or dinner.