Mushroom Xacuti

Name: Mushroom Xacuti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: goan
Ingredients: 2 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 1 tsp Black Peppercorns; 5 pcs Cloves; 1 inch Cinnamon Stick; 1 pcs Star Anise; 5 pcs Dried Red Chilies (Use Kashmiri variety for vibrant color and moderate heat.); 1 tbsp White Poppy Seeds (Also known as Khas Khas.); 1 cup Grated Coconut (Fresh or unsweetened desiccated coconut can be used.); 1 pinch Nutmeg Powder (Freshly grated is best for aroma.); 500 g Cremini Mushrooms (Cleaned and halved or quartered depending on size.); 3 tbsp Coconut Oil; 2 pcs Onion (Medium-sized, finely chopped.); 2 tbsp Ginger-Garlic Paste; 0.5 tsp Turmeric Powder; 1 tsp Tamarind Paste (Dilute in 2 tbsp of warm water before adding.); 2 cup Water (Use warm water. Adjust quantity for desired gravy consistency.); 1.5 tsp Salt (Adjust to taste.); 3 tbsp Coriander Leaves (Freshly chopped, for garnish.)

RATING

4.4/5(78)

TASTE SCORE

8/10

Earthy cremini mushrooms simmered in a rich, aromatic Goan curry. This vegan take on the classic Xacuti features a complex blend of roasted spices, toasted coconut, and poppy seeds for a deeply flavorful experience.

PREP

20m

COOK

35m

SERVES

1 CUP

264 cal

SERVINGS

METHOD · 6 STEPS

Roast the Xacuti Spices
1.In a dry, heavy-bottomed pan over low-medium heat, add coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, and star anise. Dry roast for 2-3 minutes until they become aromatic.
2.Add the dried red chilies and roast for another minute.
3.Finally, add the white poppy seeds and grated coconut. Stir continuously for 4-5 minutes until the coconut turns a fragrant golden brown. Be careful not to burn it.
4.Remove the spice mix from the pan and spread it on a plate to cool completely. This prevents it from over-toasting.
Grind the Masala Paste
1.Once cooled, transfer the roasted spice mixture to a high-speed blender or grinder.
2.Add the nutmeg powder and 1/4 cup of water.
3.Grind to a thick, smooth paste. Scrape down the sides as needed and add a tablespoon of water at a time if required to facilitate grinding.
Prepare the Curry Base
1.Heat coconut oil in a large pot or kadai over medium heat.
2.Add the finely chopped onions and sauté for 8-10 minutes, until they are soft and golden brown.
3.Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Cook the Mushrooms and Masala
1.Increase the heat to medium-high, add the mushrooms to the pot. Sauté for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. Do not overcrowd the pan; cook in batches if necessary.
2.Reduce the heat to medium. Add the ground Xacuti paste and turmeric powder. Stir well and cook for 6-8 minutes, until the paste is fragrant and oil begins to separate from the masala.
Simmer and Finish the Curry
1.Pour in 1.5 to 2 cups of warm water, the diluted tamarind paste, and salt. Stir everything together thoroughly.
2.Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 10-15 minutes, allowing the flavors to meld and the gravy to thicken.
3.Check the seasoning and adjust salt if needed. If the gravy is too thick, add a splash of warm water.
Garnish and Serve
1.Turn off the heat and garnish generously with freshly chopped coriander leaves.
2.Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, Goan pao (bread), or roti.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Roasting spices on low heat is crucial to release their aromatic oils without making them bitter.
2
For a deeper, richer color without excessive heat, use only Kashmiri or Byadgi dried red chilies.
3
Ensure mushrooms are browned properly, not steamed. Sautéing them on medium-high heat in a single layer helps achieve this.
4
The flavor of Xacuti deepens over time. It often tastes even better the next day.
5
For a creamier, milder curry, you can add 1/4 cup of coconut milk at the end of the simmering process.

RECIPE VARIATIONS

Adapt it for your goals.

Protein

Replace mushrooms with 400g of firm tofu (pressed and cubed), paneer (for a vegetarian version), or 2 cups of boiled chickpeas for a different texture.

Spice Level

Adjust the number of dried red chilies to your preference. For a milder version, use 2-3 chilies and deseed them before roasting.

Creaminess

For a richer gravy, substitute 1/4 cup of the water with thick coconut milk, adding it in the last 5 minutes of simmering. Do not boil after adding coconut milk.

Nut Free

Nut-Free

If you have a poppy seed allergy, you can substitute them with 1 tablespoon of melon seeds (magaz) or skip them. The texture will be slightly different but still delicious.

HEALTH BENEFITS

Why this is on our healthy list.

leaf

Rich in Antioxidants

The complex blend of spices like turmeric, cloves, cinnamon, and peppercorns are loaded with antioxidants that help combat oxidative stress and inflammation in the body.

stomach

Supports Gut Health

Mushrooms and onions provide a good amount of dietary fiber, which is essential for promoting healthy digestion, feeding beneficial gut bacteria, and ensuring regular bowel movements.

shield

Immunity Boosting

Ingredients like ginger, garlic, and turmeric are well-known for their immune-boosting properties, helping to strengthen the body's natural defenses against infections.

bolt

Good Source of B Vitamins

Cremini mushrooms are a natural source of several B vitamins, including riboflavin, niacin, and pantothenic acid, which are vital for energy production and maintaining a healthy nervous system.

QUESTIONS?

Frequently asked questions

Yes, it is a nutritious dish. Mushrooms are low in calories and a good source of B vitamins and potassium. The array of spices offers anti-inflammatory and antioxidant benefits. Being plant-based, it is free from cholesterol and rich in dietary fiber.