Mushroom Caldine Recipe | Vegetarian Goan Mushroom Curry by Archana’s Kitchen


by Sil Pancho



  • To begin making the Mushroom Caldine recipe, first prep and measure all the ingredients and keep them ready. 

  • In a small jar of the mixer grinder, add the coconut, red chillies, tamarind, coriander seeds, cumin seeds and turmeric powder. Add 1/4 cup of warm water and blend to make a smooth paste.

  • Cut the mushrooms either into slices or halfs or you can leave them as whole. Its a personal choice of how you like your mushrooms. I like them sliced lengthwise. 

  • Heat oil in a pan; add the onion, garlic, ginger and green chillies. Saute until the onions are tender and lightly browned.

  • Once the onions are lightly brown, add the tomatoes and saute for about a minute until it turns soft and mushy. Cover the pan to fasten the cooking process of the tomatoes.

  • Once the tomatoes have softened, add the mushrooms and saute until the mushrooms are almost cooked.

  • They will shrink in size and release water. At this stage, add the caldine masala paste, coconut milk and salt to taste.

  • Give the mushroom caldine a brisk boil for about 3 minutes and turn off the heat. Check the taste and adjust the salt accordingly.

  • Stir in chopped coriander leaves and transfer the mushroom caldine to a serving bowl and serve hot.

  • Serve Mushroom Caldine along with Toasted Buttered Pav Buns or Whole Wheat Laccha Paratha for a quick simple delicious meal together.

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