International Cuisine
Spicy Goan Potato Vindaloo Curry Recipe
Potato Vindaloo Recipe (Aloo Vindaloo)
Description
Aloo Vindaloo is a classic Goan recipe that features potatoes simmered in a flavorful, spicy vindaloo paste made with traditional Goan spices. This vegetarian dish combines the earthy taste of potatoes with the tangy heat of the vindaloo masala, making it a perfect accompaniment to steamed rice, dosa, or paratha. This hearty dish brings out the best of Goan flavors, offering a vibrant and aromatic experience.
Recipe Information
| Category | Details |
|---|---|
| Cuisine | Goan Recipes |
| Course | Lunch |
| Diet | Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Ingredients
Vindaloo Paste
| Ingredient | Quantity |
|---|---|
| Dried Kashmiri chillies | 12 (seeded, soaked in hot water for 30 minutes) |
| Fenugreek seeds | 1/4 tsp (roasted) |
| Garlic | 7 cloves |
| Shallots (small onions) | 4 (peeled) |
| Cumin seeds | 1/2 tsp |
| Turmeric powder | 1/4 tsp |
| Vinegar | 2 tsp |
| Water | 1/3 cup (as needed) |
Potatoes for Vindaloo
| Ingredient | Quantity |
|---|---|
| Potatoes | 3 (washed, peeled, and chopped) |
| Salt | To taste |
| Oil | 2 tbsp |
| Mustard seeds | 1 tsp |
| Curry leaves | 10 leaves |
| Water | As needed |
| Sugar | 1/2 tsp |
Nutritional Information (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | ~20g |
| Proteins | ~3g |
| Fats | ~6g |
| Fiber | ~4g |
| Sodium | ~150mg |
Instructions
Step 1: Boil the Potatoes
- In a medium-sized saucepan or kadhai, add the chopped potatoes along with enough water and a pinch of salt.
- Place the pan on medium heat and boil the potatoes until they are tender but not mushy.
- Once cooked, drain the potatoes and set aside. Reserve the boiled potato water for later use.
Step 2: Prepare the Vindaloo Paste
- In a mixer grinder, combine the soaked Kashmiri chillies, roasted fenugreek seeds, garlic, shallots, cumin seeds, turmeric powder, vinegar, and 1/3 cup water.
- Blend the mixture into a smooth paste. Add more water if needed to achieve the desired consistency.
Step 3: Cook the Vindaloo Masala
- Heat 2 tablespoons of oil in a deep pan over medium heat.
- Add mustard seeds and let them splutter for about 10 seconds.
- Add curry leaves and sauté briefly until aromatic.
- Add the prepared vindaloo paste to the pan. Stir well and cook for 4–5 minutes, allowing the spices to release their flavors.
Step 4: Combine and Simmer
- Add 1/2 cup of the reserved boiled potato water to the pan. Stir the mixture until well combined.
- Add the boiled potatoes and season with salt to taste.
- Mix thoroughly and let the curry simmer for 10–15 minutes, allowing the potatoes to absorb the rich flavors of the vindaloo masala.
Step 5: Finish and Serve
- Add 1/2 teaspoon of sugar to balance the flavors, stir well, and let the curry cook for another minute.
- Turn off the heat and let the dish rest for a few minutes before serving.
Serving Suggestions
Serve the Aloo Vindaloo hot with:
- Steamed Rice for a comforting meal.
- Ghee Roast Dosa for a traditional South Indian twist.
- Rava Prawns Fry to add a crispy, flavorful side dish.
Enjoy this authentic Goan delicacy that is sure to delight your taste buds with its spicy and tangy flavors!
Tips for Best Results
- Adjust the spice level by reducing the number of dried Kashmiri chillies.
- For a tangier flavor, increase the quantity of vinegar in the vindaloo paste.
- To enhance the aroma, use fresh curry leaves and high-quality spices.
Let us know how your Aloo Vindaloo turned out! This recipe brings Goan magic to your kitchen—simple, flavorful, and unforgettable!
