Mushroom Patiala (Mushrooms in spicy onion pepper yogurt sauce)
This Mushroom Patiala is a vegan version of the chicken Patiala. Serve with vegan omelet or Naan or rice! Use vegan chicken or seitan or soy curls for variation. Glutenfree Indian Recipe
Servings: 4
Ingredients
For the mushrooms:
- 2 teaspoons oil
- 1 cup sliced red onion
- 1 bell pepper thinly sliced (you can use green or red or half of both)
- 12 oz sliced mushrooms (white button or cremini or small portobello mushroom)
For the sauce:
- 1 tablespoon ginger-garlic paste or 1/2 an inch of ginger and 4-5 cloves of garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon black pepper
- 1 whole clove, optional
- 1 cup chopped tomato
- 1 green chili julienned (serrano or Indian long chilies)
- 1/2 inch of ginger julienned
- 1/2 teaspoon or more salt divided
- 1/4 cup non-dairy yogurt or cashew cream or vegan cream cheese
- 1/2 teaspoon Kashmiri chili powder or use paprika
- 1/2 cup water
- Cilantro and lemon juice for garnish
For the omelet:
- 3/4 cup of “Just Egg” vegan egg replacement or use my moong egg batter
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Make the patiala: Heat a large skillet over medium heat. Add the oil. Once the oil is hot add the onion, bell pepper, and a good pinch of salt and cook until the onion starts to turn translucent. 3-5 mins
- Then add the mushroom and another good pinch of salt and stir. Cook until the mushrooms are golden on some of the edges. 6-8 mins. Remove the mixture from the skillet into a bowl and set aside.
- In that same skillet add 1 teaspoon of oil, the ginger-garlic paste, ground coriander, garam masala, black pepper, and the whole clove, and mix really well for a few seconds. Add the chopped tomato and a splash of water, mix and continue to cook for 5-8 minutes until the tomatoes are jammy, press and mash some of the larger tomato pieces.
- Then add the yogurt and the Kashmiri chili powder and bring them to a boil. Mix really well. Add the water, ginger, green chili, and the reserved mushroom mixture ,salt and mix in. Bring to a good boil, Taste and adjust salt and flavor. Check if the mushrooms are cooked to your preference otherwise let them simmer for a few more minutes. Take off the heat. If you want it saucy you can add some non-dairy milk.
- Once cooked, add some cilantro and a squeeze of lemon juice and serve with vegan omelet. (The chicken Patiala is usually served with an omelet.)
- To make the omelet heat a skillet over medium-high heat and add the oil. Once the oil is hot add a thick layer of the “Just Egg” or my moong egg batter and spread it around. Top it with paprika and black pepper. (The amount is for 2 large omelets. Divide the batter and spices into 2 to use ).
- Once the “Just Egg” starts to set a little bit, use a spatula to pick up the edges and make sure they are not sticking to the pan. Continue to cook until the bottom of the omelet is starting to turn a little bit golden, then fold the omelet over and transfer it to your serving dish. Repeat for the next omelet.
- Top it with mushroom patiala , cilantro or green onion and black pepper and serve. Or Serve with Naan or rice. Store in the fridge for upto 3 days
Video
Notes
Frequently asked questions
- To make this recipe using seitan or vegan chicken, add about 10 oz seitan or vegan chicken to the onion and bell pepper mixture and cook for 3-5 minutes until golden and set aside.
- If using soy curls, rehydrate them first and squeeze out the excess moisture and add them to the onion and bell pepper mixture and cook. You will need 4-5 ounces of soy curls.
- This Recipe is Gluten-free. It is Nutfree Soyfree depending on the non dairy yogurt used
Nutrition
Calories: 177kcal | Carbohydrates: 28g | Protein: 11g | Fat: 3g | Saturated Fat: 0.3g | Sodium: 354mg | Potassium: 499mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1433IU | Vitamin C: 51mg | Calcium: 51mg | Iron: 2mg