Potato Vindaloo Recipe (आलू विंडालू रेसिपी)
Potato Vindaloo, or आलू विंडालू, is a deliciously spicy and tangy dish that beautifully represents the essence of Goan cuisine, making it a perfect choice for a satisfying lunch or dinner. This recipe blends aromatic spices with the comforting texture of potatoes, creating a dish that’s both hearty and flavorful. Let’s dive into the ingredients and instructions to make this delightful culinary experience come alive!
Ingredients
| Ingredient | Quantity |
|---|---|
| Dry Kashmiri Peppers | 12 (soaked in hot water for 30 minutes) |
| Fenugreek Seeds | 1/4 teaspoon (roasted) |
| Garlic | 7 cloves |
| Small Onions | 4 (peeled) |
| Cumin Seeds | 1/2 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Vinegar | 2 teaspoons |
| Water | 1/3 cup (as needed) |
| Potatoes | 3 (washed and peeled) |
| Salt | To taste |
| Oil | 2 tablespoons |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 10 |
| Sugar | 1/2 teaspoon |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 3g |
| Carbohydrates | 32g |
| Dietary Fiber | 4g |
| Sugars | 2g |
| Total Fat | 12g |
| Saturated Fat | 1.5g |
| Sodium | 300mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 30 minutes |
| Total Time | 40 minutes |
Servings
| Number of Servings |
|---|
| 4 |
Instructions
To prepare the Potato Vindaloo, start by placing a saucepan or kadhai on the gas stove. Add the chopped potatoes along with enough water to cover them and a pinch of salt. Turn on the heat and bring the mixture to a boil, cooking until the potatoes are tender but not mushy. Once cooked, carefully drain the potatoes and set them aside, ensuring to retain the boiled water for later use.
Next, in a mixer grinder, combine the soaked dry Kashmiri peppers, roasted fenugreek seeds, garlic cloves, peeled small onions, cumin seeds, turmeric powder, vinegar, and a splash of water. Blend these ingredients until they form a smooth paste, capturing the essence of the spices that will define your Vindaloo.
In a separate pan, heat the oil over medium heat. Once hot, add the mustard seeds and wait for about 10 seconds until they start to crackle. This is your cue to add the curry leaves, which will infuse the oil with their aromatic flavor. Now, carefully add the Vindaloo paste to the pan and cook it for about 4 to 5 minutes, allowing the spices to release their fragrant oils and deepen in flavor.
Once the paste is cooked, gradually stir in 1/2 cup of the reserved boiled water and the cooked potatoes. Add salt according to your taste, ensuring a balanced flavor throughout the dish. Mix everything well and let it simmer for 10 to 15 minutes, allowing the potatoes to absorb the rich flavors of the Vindaloo sauce.
To finish, add a hint of sugar to balance the spices, cooking for an additional minute before turning off the heat. Your Potato Vindaloo is now ready to be served!
Serving Suggestions
For a delightful meal, serve the Potato Vindaloo alongside Ghee Roast Dosa and Rava Prawns Fry. This combination not only enhances the flavors of the Vindaloo but also offers a delightful contrast in textures, making your lunch or dinner truly special.
Enjoy this vibrant and aromatic dish that captures the heart of Goan cooking, allowing you to share a taste of tradition and love through every bite.
