Aloo Vindaloo Recipe: A Spicy Potato Delight
Introduction
Aloo Vindaloo is a quintessential dish from the coastal region of Goa, known for its bold flavors and spicy notes. This vegetarian dish, featuring tender potatoes simmered in a fragrant vindaloo sauce, is perfect for a hearty lunch or dinner. The combination of Kashmiri chilies, vinegar, and spices creates a mouthwatering experience that will transport your taste buds straight to the vibrant streets of Goa. Served alongside Sol Kadhi and rice, this dish promises to be a hit at your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| सुखी कश्मीरी मिर्च | 12 (soaked in warm water for 30 minutes) |
| मेथी के दाने | 1/4 छोटा चमच्च (seared) |
| लहसुन | 7 cloves |
| छोटे प्याज | 4 (peeled) |
| जीरा | 1/2 छोटा चमच्च |
| हल्दी पाउडर | 1/4 छोटा चमच्च |
| सिरका | 2 छोटा चमच्च |
| पानी | 1/3 कप (as needed) |
| आलू | 3 (peeled and chopped) |
| नमक | to taste |
| तेल | 2 बड़े चमच्च |
| राइ | 1 छोटा चमच्च |
| कढ़ी पत्ता | 10 |
| शक्कर | 1/2 छोटा चमच्च |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 250 |
| Protein | 4g |
| Carbohydrates | 45g |
| Dietary Fiber | 6g |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Sodium | 150mg |
| Sugar | 1g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
Instructions
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Boil the Potatoes: Begin by heating a saucepan over medium heat. Add the chopped potatoes along with enough water to cover them and a pinch of salt. Allow the potatoes to cook until they are about half cooked or tender, which should take around 10 minutes. Once done, carefully drain the water and set the potatoes aside.
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Prepare the Vindaloo Paste: In a mixer grinder, combine the soaked Kashmiri chilies, seared fenugreek seeds, garlic, peeled onions, cumin, turmeric, vinegar, and a splash of water. Blend these ingredients into a smooth paste, adding water as necessary to achieve the desired consistency.
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Sauté the Spices: Heat 2 tablespoons of oil in a kadhai (wok) over medium heat. Once the oil is hot, add the mustard seeds and curry leaves. Allow them to sizzle for about 10 seconds until the mustard seeds start to pop.
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Cook the Vindaloo Paste: Add the prepared vindaloo paste to the kadhai and stir well. Let this mixture cook for approximately 3 minutes, stirring occasionally to prevent sticking and burning.
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Combine with Potatoes: After the paste has cooked down, add the boiled potatoes along with half a cup of water and salt to taste. Stir everything together to ensure the potatoes are well-coated in the vindaloo sauce.
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Simmer: Cover the kadhai and let the mixture simmer on low heat for about 10 to 12 minutes. This allows the potatoes to absorb the rich flavors of the vindaloo sauce.
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Finish and Serve: Once the potatoes are tender and infused with the spices, add a hint of sugar to balance the flavors. Mix gently and serve hot.
Serving Suggestions
Serve your Aloo Vindaloo with Sol Kadhi—a refreshing coconut milk drink infused with kokum—and a bowl of steaming rice. This combination not only enhances the meal but also offers a delightful contrast to the spiciness of the vindaloo, making it a perfect dish for gatherings or family dinners.
Conclusion
Aloo Vindaloo is more than just a meal; it’s a journey through the rich culinary landscape of Goa. With its spicy, tangy, and slightly sweet profile, this dish is bound to become a family favorite. Enjoy the vibrant flavors and share this wonderful recipe with your loved ones for an unforgettable dining experience!
