Potato Vindaloo

Name: Potato Vindaloo
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 3 large potatoes (cut into pieces, lightly boiled); 2 tablespoons oil; 1 teaspoon mustard seeds; 10-12 curry leaves; Salt, to taste; For the vindaloo paste:; 12 dried Kashmiri red chilies; 2 onions; 6-8 garlic cloves; 1/4 teaspoon roasted fenugreek seeds; 1/2 teaspoon cumin seeds; 1/4 teaspoon turmeric powder; 2 teaspoons vinegar

Deepa Rupani @dollopsbydipa

અમદાવાદ

Vindaloo is a spicy curry dish from Goa, named after the Portuguese dish "carne de vinha d'alhos." The key to vindaloo curry is the vindaloo paste, which you can use with a variety of ingredients, such as paneer vindaloo, chicken vindaloo, or mixed vegetable vindaloo.

Deepa Rupani @dollopsbydipa

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Ingredients

30 minutes

Serves 4 servings

3large potatoes (cut into pieces, lightly boiled)
2 tablespoonsoil
1 teaspoonmustard seeds
10-12curry leaves
Salt, to taste
For the vindaloo paste:
12dried Kashmiri red chilies
2onions
6-8garlic cloves
1/4 teaspoonroasted fenugreek seeds
1/2 teaspooncumin seeds
1/4 teaspoonturmeric powder
2 teaspoonsvinegar

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Steps

30 minutes

1

Remove the stems and seeds from the chilies and soak them in hot water for 30 minutes. Peel and chop the onions and garlic.
2

Once the chilies are soaked, add all the paste ingredients to a blender with the chilies and blend into a smooth paste. Add a little water if needed.
3

Heat the oil and add the mustard seeds and curry leaves. Sauté for a few seconds.
4

Add the vindaloo paste and cook until the raw smell of onion and garlic goes away and the oil starts to separate.
5

Add the potatoes, salt, and 1/2 to 1 cup of water. Simmer on low heat for 8-10 minutes until the gravy thickens.
6

Turn off the heat and serve hot. You can add a little sugar if you like. In Goa, a special Goan vinegar is used, but you can use any vinegar.