Aloo Vindaloo (Potato Vindaloo)
Description:
Aloo Vindaloo is a spicy, tangy, and flavorful Goan curry that brings a delicious twist to the traditional potato curry. Known for its bold taste, this vegetarian version of the iconic Goan Vindaloo curry replaces meat with soft, tender potatoes. Aloo Vindaloo is the perfect balance of spice, heat, and vinegar, making it a memorable dish that pairs wonderfully with steamed rice or Sol Kadhi.
Cuisine: Goan
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients for Vindaloo Paste | Quantity |
|---|---|
| Dried Kashmiri chillies, broken and soaked in hot water | 12 chillies |
| Fenugreek seeds, roasted | 1/4 tsp |
| Garlic | 7 cloves |
| Shallots (small onions), peeled | 4 small onions |
| Cumin seeds | 1/2 tsp |
| Turmeric powder | 1/4 tsp |
| Vinegar | 2 tsp |
| Water (for blending) | 1/3 cup (or as needed) |
| Ingredients for Vindaloo Curry | Quantity |
|---|---|
| Potatoes, peeled and chopped | 3 potatoes |
| Salt | To taste |
| Oil | 2 tbsp |
| Mustard seeds | 1 tsp |
| Curry leaves | 10 leaves |
| Water (for curry) | As needed |
| Sugar | 1/2 tsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Carbohydrates | ~35g |
| Protein | ~3g |
| Fat | ~7g |
| Fiber | ~5g |
| Sodium | ~300mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Instructions
-
Prepare the Potatoes:
Heat a saucepan over medium heat and add the chopped potatoes, water, and salt. Cook the potatoes until they are about halfway cooked or soft. Drain the water and keep the potatoes aside. -
Make the Vindaloo Paste:
In a blender or mixer grinder, combine the soaked Kashmiri chillies, roasted fenugreek seeds, garlic, peeled shallots, cumin seeds, turmeric powder, vinegar, and water. Grind these ingredients into a smooth paste, adding water as needed. -
Cook the Vindaloo:
In a large pan, heat 2 tablespoons of oil. Once the oil is hot, add the mustard seeds and curry leaves. Let them sizzle for about 10 seconds. -
Add the Vindaloo Paste:
Add the freshly ground Vindaloo paste to the pan and cook it for 3 minutes, allowing the flavors to meld together. -
Combine the Potatoes:
Add 1/2 cup of water to the pan along with the pre-cooked potatoes. Stir well to coat the potatoes in the Vindaloo sauce. Let the curry simmer for about 10 to 12 minutes, allowing the potatoes to absorb the flavors. -
Final Touches:
Stir in 1/2 teaspoon of sugar to balance the spiciness of the curry. Adjust the seasoning with more salt, if necessary. -
Serve:
Serve the Aloo Vindaloo hot with a side of Sol Kadhi (a traditional Goan drink) and steamed rice for a complete Goan lunch experience.
This Aloo Vindaloo recipe brings a burst of Goan flavors right to your dining table, perfect for those who enjoy spicy and tangy dishes. With a little preparation and the right balance of spices, you’ll be able to recreate this beloved dish in your own kitchen!
