Vindaloo is an Indian curry dish popular in the region of Goa derived from Portuguese, is a dish of meat marinated in wine and garlic.
Most vindaloo recipes that you’ll find are for chicken vindaloo – A tomato based dish with a complex blend of spices which, very often, packs quite a bit of heat. I wanted to take that same dish, but turn it into a completely vegetarian meal – worth of my non-vegetarian friends.
Potato Vindaloo is a spicy potato curry that has a distinct taste. It is perfect for a vegetarian lunch or dinner. It has many variations depending on the ingredients available regionally, but is universally high on spice levels.
Aloo Vindaloo Recipe
Vindaloo is an Indian curry dish popular in the region of Goa derived from Portuguese, is a dish of meat marinated in wine and garlic.
Ingredients
- 3 Pcs Large Potato
- 2 Medium Onion Sliced
- 1 tsp Sugar
- 2 Tbsp Oil
- Salt to taste
For Masala
- 2'' Pcs Ginger
- 15 cloves garlic
- 20-25 Pcs Black Pepper
- 8-10 Pcs Garlic Cloves
- 2 tsp Cumin Seeds
- 1 Tbsp Coriander Seeds
- 1-2'' Pcs Cinnamon Stick
- 15-20 pcs Whole Dry Red Chilli As Per Taste
- 2 tsp Vinegar
- Oil for Deep Frying Potatoes
Instructions
- Par boil the potatoes. Peel and cube them and prick them with fork. Deep fry them until golden brown.Keep aside.
- Dry Roast all the spices and Grind to a fine paste.
- Heat oil in a pan, add the onions and saute till translucent. Then add the spice paste and fry for about 10-15 mins on a low flame, till it start leaving the oil.
- Add the potatoes and mix them well in the masala for 3-5 mins.Then add about 1 cup of water and salt . Mix well, cover and simmer till the potatoes are cooked well.
- Sprinkle some sugar and stir once before switching off.
- Garnish with Coriander leaves and Serve Hot.