Prep all ingredients and gather spices.

Heat a small skillet over medium heat.

Add dry red chilies, cumin seeds, coriander seeds, cardamom pods/seeds, cloves, and black peppercorns to the skillet.

Roast the spices for a few minutes until fragrant and the red chilies are lightly crisp.

Turn off the heat and let the spices cool.

Grind the cooled spices into a fine powder.

Pound ginger and garlic in a pestle and mortar.

Heat sunflower oil in a pan.

Add the ginger-garlic paste and sauté for a few seconds.

Add the chopped onions and sauté until tender.

Add the turmeric powder, the ground spice powder, and the quartered button mushrooms.

Add salt to taste.

Cover the pan and simmer for 10 minutes, or until the mushrooms are cooked.

Remove the lid and allow the vindaloo masala to thicken by evaporating any excess liquid.

Turn off the heat and serve warm with steamed rice or lachha paratha.