Mushroom Patiala (Mushrooms in Spicy Curd Sauce)

This Mushroom Patiala is a vegan spin on the Poonbaji dish Chicken Patiala that uses mushrooms as a stand-in. The creamy slightly spicy yogurt sauce is just to die for and this Patiala tastes best served alongside a vegetarian omelette. For variations, use vegan chicken or soycurl. Gluten Free Soy Free Indian Recipes

This mushroom patiala is a vegetarian version of restaurant-style chicken patiala, a Punjabi dish with a rich and delicious creamy gravy infused with ginger, garlic and garam masala. Restaurants especially dhabas (highway street restaurants) serve patiala alongside omelettes. You can serve it with a vegan side or serve it with naan or rice.

I’m using mushrooms instead of chicken for this vegan twist on a restaurant favorite. If you’re not a super fan of mushrooms, you can also try some vegan chicken or seitan or soy curls. See the recipe notes on how to use them.

As with all my Indian recipes, I try to simplify the process and spices as much as possible without losing the expected/traditional flavor profile. Contains lots of flavoring ingredients. Even if you are missing a spice or 2 this dish will taste fantastic! Try this patiala instead of the usual butter chicken/tofu and tikka masala.

More Vegetarian Mushroom Recipes You’ll Like:

Baked Mushroom Rice

Instant Pot Garlic Mushrooms

Mushroom biryani

Spinach and Mushroom Stuffed Almond Dough Bread

Creamy Vegan Mushroom Pasta with Sundried Tomatoes

Ingredients:

• Vegetables: red onion, bell pepper, thinly sliced ​​(you can use half of green or red or both) and mushrooms, (white button or cremini or small portobello mushrooms)
• For the sauce we can fry some ginger-garlic paste or mince to keep the taste right
• Spices: Coriander, garam masala, black pepper and Kashmiri pepper powder
• Chopped tomatoes add body to the gravy
• We add some heat by throwing in some green chillies, julienned ginger and cashmere
• Non-dairy yogurt makes the sauce creamy and helps to lighten the heat
• For the vegan omelette, we fry up some “just eggs” (vegan egg replacement) or use my mung egg batter and season the omelette with paprika and black pepper.

Suggestion:

• To make this recipe using seitan or vegan chicken, add about 10 oz of 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 excess moisture and add to onion and bell pepper mixture and cook. You will need 4-5 ounces of soy curls.

How to make Vegan Mushroom Patiala:

Heat a large skillet over medium heat. Add oil. Once the oil is hot, add the onion, pepper and a pinch of salt and cook until the onion starts to turn translucent. 3-5 minutes

Then add the mushrooms and another good pinch of salt and stir. Cook until the mushrooms are golden on some edges. 6-8 minutes. Remove the mixture from the skillet to a bowl and set aside.

In the same pan, add 1 tsp oil, ginger-garlic paste, coriander leaves, garam masala, black pepper and whole cloves and mix well for a few seconds.

Add the chopped tomatoes and a splash of water, mix and cook for 5-8 minutes until the tomatoes are jammed, press and mash some large tomato pieces.

Then add the curd and Kashmiri chilli powder and bring to a boil.

Mix really well. Add the water, ginger, green chilies, and reserved mushroom mixture and mix. Add the rest of the salt, and mix. Bring to a good boil, taste and salt and adjust the flavor.

Check if the mushrooms are cooked to your liking otherwise let them simmer for a few more minutes. Remove from heat. You can add some more non-dairy milk if you want it smoother

Once cooked, sprinkle some coriander leaves and lemon juice and serve with the omelette. Chicken Patiala is usually served with an omelette.

How to make Vegan Omelet:

To make the omelette, heat a skillet over medium-high heat and add the oil. Once the oil is hot add a thick layer of “Just Egg” or my Mung Egg Butter and spread around. Top with paprika and black pepper. (Amount listed is for 2 omelettes. Divide the amount of egg batter and spices by 2).

Once the “just egg” starts to set a bit, use a spatula to lift the edges and make sure they aren’t sticking to the pan. Continue cooking until the bottom of the omelette begins to turn slightly golden, then fold the omelette and transfer it to your serving dish. Repeat to make another omelette.

Serve topped with mushrooms and some cilantro or green onions and black pepper.

storage

Store the mushroom mixture in a sealed container in the refrigerator for up to 3 days. You can store the omelet separately in the fridge or make it as needed

How to Serve Mushroom Patiala

The Patiala dish consists of creamy spicy protein served over an omelette. You can serve it over rice or naan or flatbread or add wrapped mushroom patiala.