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Indo-Chinese Mushroom Chili

Mushroom Chili dish is inspired from Indo-Chinese famous main course dish - Cheese Chili. Do not confuse Cheese Chili or Mushroom Chili with Amrican/Mexican chili. Both preparations are totally different and so is the taste. One thing is common though i.e. Chilies, but different kind of chilies.

Unlike American Chili, Indian Mushroom or Cheese Chili mostly has no gravy and for a change, it is also not very spicy.

The main ingredient, like mushroom in this recipe (or paneer in Cheese Chili) is lightly battered and then fried. Sauce has chili paste and soy sauce flavor with load of yellow, green, red bell peppers.

The good thing about this recipe is - its main ingredients can be substituted per availability. Like, if you cannot find all kinds of bell peppers, just use most common available green bell peppers. Instead of mushrooms, you can batter fry - baby corn or Indian paneer or even small cubes of chicken.

Chili tastes delicious with crispy batter fried mushrooms soak in soy chili sauce and crunchy bell peppers. You can enjoy Mushroom Chili with Indian Fried breads and even with plain steamed rice.

Ask me, I can eat a bowl full of Mushroom Chili without any sides, just like I love enjoying eggplant tofu a la carte from panda express.


Enjoy your weekend and try Indian-style Chinese at home!!

Pairing Ideas:

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Indo-Chinese Mushroom Chili

Indo-Chinese Mushroom Chili
Total Time Prep Time Cook Time Idle Time 1 minute Difficulty Easy Yields 3 Cups Serves 4
Smart Swap Use Lite Soy Sauce instead of regular for low-sodium chili.

Ingredients

  • 1/2 lbs Mushrooms  (I used fresh white button mushrooms)
  • 2 Bell Pepper  (1 orange and 1 red bell pepper)
  • 1 tbsp Sambal Chili Paste  (or any hot chili paste)
  • 3 Garlic  (cloves of garlic fine chopped)
  • 1.5 tsp Soy Sauce  
  • 2 tbsp Lemon  (lemon juice or 1 tbsp mild vingear)
  • Salt  (as per taste)
  • 1/3 Cup All-Purpose Flour  (mixed in (1/4 to 1/3 cup) water to make thin paste)
  • 1 tbsp Canola Oil  (plus extra for frying mushroom)
  • 1 tbsp Corn Starch  
  • 1 tsp Ginger  (paste or fresh small diced)
  • 4-5 tbsp Cilantro  (coriander leaves)
  • 2 Hot Green Pepper (small)  (fine chopped or use 1 thai chili)
  • 1/2 Red Onion  (big dice)

Directions

Hide Step Photos
  • Step for Recipe - Indo-Chinese Mushroom Chili
    1. Fry Mushroom - Heat oil in a fryer. In a big bowl, combine flour with enough water to make thin (but not runny) paste. Season it with salt and black pepper (about 1/4 tsp each) Slice mushroom in half and add all to flour mixture and toss gently, so that all mushroom is coated in flour. When oil is hot, deep fry mushrooms few at a time until golden and drain on paper towel.
    Step for Recipe - Indo-Chinese Mushroom Chili
    2. Dry Chili - Heat 1 tbsp oil in a pan, add garlic, ginger and saute for 30 seconds (don't let it burn) Now add onion, green chili and saute until onion are translucent. When onion get translucent, add in chili paste.
  • Step for Recipe - Indo-Chinese Mushroom Chili
    3. Dry Chili - Add diced bell peppers and saute'em for 2-3 minutes.
    Step for Recipe - Indo-Chinese Mushroom Chili
    4. Finish - Add soy sauce, lemon juice (or vinegar if using). Mix corn starch with water and add. Stir everything to combine well. Cook for 2 minutes until white color of corn starch disappears. Now add fried mushroom and cook for another 2-3 minutes on high heat. Taste and adjust salt if needed.
  • Step for Recipe - Indo-Chinese Mushroom Chili
    5. Add chopped coriander leaves (cilantro) and mix well. Remove from heat. Serve with Chapati or flat bread or rice of your choice and enjoy!!

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