This Mushroom Patiala is a vegan spin on the Punbaji dish chicken patiala using mushrooms as a stand-in. The creamy barely spicy yogurt sauce is just to die for and this patiala tastes best served alongside a vegan omelet. Use vegan Chicken or soycurls for variation. Glutenfree Soyfree Indian Recipe
This Mushroom Patiala is a vegan version of restaurant-style chicken Patiala, a Punjabi dish with a wealthy and luscious creamy gravy that’s seasoned with ginger, garlic and garam masala. Restaurants esp dhabas(highway street restaurants) serve patiala with a side of omelet. You possibly can serve it with a vegan one or serve with Naan or rice.
I’m using mushrooms as an alternative of chicken for this vegan twist on a restaurant favorite. Should you should not a brilliant fan of mushrooms also can use some vegan chicken or seitan or soy curls. Try the recipe notes on tips on how to use them.
As with all my Indian recipes, I attempt to simplify the method and spices as much as possible without losing its expected/traditional flavor profile. There are a number of flavor components. This dish will taste implausible even when you are missing a spice or 2! Do that patiala as an alternative of the same old butter chickin/tofu and tikka masala.
More vegan Mushroom recipes you’ll love:
Baked Mushroom Rice
Easy Pot Garlic Mushrooms
Mushroom Biryani
Spinach &Mushroom Stuffed Almond Flour Naan
Creamy Vegan Mushroom Pasta with Sundried Tomatoes
Print Recipe
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
Calories: 177kcal
Ingredients
For the mushrooms:
- 2 teaspoons oil
- 1 cup (160 g) sliced red onion
- 1 bell pepper thinly sliced (you should use green or red or half of each)
- 12 oz (340.2 g) 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 (149 g) 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 (59.15 ml) non-dairy yogurt or cashew cream or vegan cream cheese
- 1/2 teaspoon Kashmiri chili powder or use paprika
- 1/2 cup (118.29 ml) water
- Cilantro and lemon juice for garnish
For the omelet:
- 3/4 cup of “Just Egg” vegan egg alternative or use my moong egg batter
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
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Make the patiala: Heat a big skillet over medium heat. Add the oil. Once the oil is hot add the onion, bell pepper, and a great pinch of salt and cook until the onion starts to show translucent. 3-5 mins
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Then add the mushroom and one other good pinch of salt and stir. Cook until the mushrooms are golden on a number of the edges. 6-8 mins. Remove the mixture from the skillet right into a bowl and put aside.
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In that very same skillet add 1 teaspoon of oil, the ginger-garlic paste, ground coriander, garam masala, black pepper, and the entire clove, and blend very well for a number of seconds. Add the chopped tomato and a splash of water, mix and proceed to cook for 5-8 minutes until the tomatoes are jammy, press and mash a number of the larger tomato pieces.
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Then add the yogurt and the Kashmiri chili powder and convey them to a boil. Mix very well. Add the water, ginger, green chili, and the reserved mushroom mixture ,salt and blend in. Bring to a great boil, Taste and adjust salt and flavor. Check if the mushrooms are cooked to your preference otherwise allow them to simmer for a number of more minutes. Take off the warmth. Should you want it saucy you’ll be able to add some non-dairy milk.
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Once cooked, add some cilantro and a squeeze of lemon juice and serve with vegan omelet. (The chicken Patiala is frequently served with an omelet.)
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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 quantity is for two large omelets. Divide the batter and spices into 2 to make use of ).
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Once the “Just Egg” starts to set a bit bit, use a spatula to choose up the sides and be certain that they should not sticking to the pan. Proceed to cook until the underside of the omelet is beginning to turn a bit bit golden, then fold the omelet over and transfer it to your serving dish. Repeat for the subsequent omelet.
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Top it with mushroom patiala , cilantro or green onion and black pepper and serve. Or Serve with Naan or rice. Store within the fridge for upto 3 days
Notes
- 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 put aside.
- If using soy curls, rehydrate them first and squeeze out the surplus moisture and add them to the onion and bell pepper mixture and cook. You will want 4-5 ounces of soy curls.
- This Recipe is Gluten-free. It’s Nutfree Soyfree depending on the non dairy yogurt used
Nutrition
Nutrition Facts
Mushroom Patiala (Mushrooms in spicy onion pepper yogurt sauce)
Amount Per Serving
Calories 177
Calories from Fat 27
% Each day Value*
Fat 3g5%
Saturated Fat 0.3g2%
Sodium 354mg15%
Potassium 499mg14%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 7g8%
Protein 11g22%
Vitamin A 1433IU29%
Vitamin C 51mg62%
Calcium 51mg5%
Iron 2mg11%
* Percent Each day Values are based on a 2000 calorie weight-reduction plan.
Ingredients:
- veggies: red onion, bell pepper, thinly sliced (you should use green or red or half of each) and mushrooms, (white button or cremini or small portobello mushroom)
- For the sauce we fry some ginger-garlic paste or minced to get the flavors going
- ground spices: coriander, garam masala, black pepper and Kashmiri chili powder
- chopped tomato adds body to the gravy
- we add some heat by tossing in some green chili, julienned ginger and kahsmiri
- non-dairy yogurt makes the sauce creamy and helps milden the warmth
- For the vegan omelet, we fry up some “Just Egg” (vegan egg alternative) or use my moong egg batter and season the omelet with paprika and black pepper
Suggestions:
- 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 put aside.
- If using soy curls, rehydrate them first and squeeze out the surplus moisture and add them to the onion and bell pepper mixture and cook. You will want 4-5 ounces of soy curls.
Find out how to make Vegan Mushroom Patiala:
Heat a big skillet over medium heat. Add the oil. Once the oil is hot add the onion, bell pepper, and a great pinch of salt and cook until the onion starts to show translucent. 3-5 mins
Then add the mushroom and one other good pinch of salt and stir. Cook until the mushrooms are golden on a number of the edges. 6-8 mins. Remove the mixture from the skillet right into a bowl and put aside.
In that very same skillet add 1 teaspoon of oil, the ginger-garlic paste, ground coriander, garam masala, black pepper, and the entire clove, and blend very well for a number of seconds.
Add the chopped tomato and a splash of water, mix and proceed to cook for 5-8 minutes until the tomatoes are jammy, press and mash a number of the larger tomato pieces.
Then add the yogurt and the Kashmiri chili powder and convey them to a boil.
Mix very well. Add the water, ginger, green chili, and the reserved mushroom mixture and blend in. add the remainder of the salt, and blend in. Bring to a great boil, Taste and adjust salt and flavor.
Check if the mushrooms are cooked to your preference otherwise allow them to simmer for a number of more minutes. Take off the warmth. Should you want it saucy you’ll be able to add some more non-dairy milk
Once cooked, add some cilantro and a squeeze of lemon juice and serve with the omelet. The chicken Patiala is frequently served with an omelet.
Find out how to make Vegan 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 listed amount is for two omelets. divide the amounts of the egg batter and spices into 2).
Once the “Just Egg” starts to set a bit bit, use a spatula to choose up the sides and be certain that they should not sticking to the pan. Proceed to cook until the underside of the omelet is beginning to turn a bit bit golden, then fold the omelet over and transfer it to your serving dish. repeat to make one other omelet.
Top it with mushrooms and a few cilantro or green onion and black pepper and serve.
Storage
Store the mushroom mixture in a closed container within the refrigerator for upto 3 days. You possibly can store the omelet individually within the fridge or make as needed
Find out how to serve mushroom patiala
Patiala dish consists of the creamy spicy protein served over an omelet. You possibly can serve it over rice or Naan or flatbread or add the mushroom patiala to wraps
