Gari (Tamarind Vegetable Vindaloo) Recipe 🌶️🥔🥥

Introduction:

Indulge in the rich flavors of Indian cuisine with this tantalizing Gari (Tamarind Vegetable Vindaloo) recipe! Bursting with aromatic spices and vibrant vegetables, this hearty stew is a perfect balance of tangy, spicy, and savory flavors. Whether you’re a vegan food enthusiast or simply craving a flavorful weeknight meal, this dish promises to delight your taste buds and transport you to the streets of India. Let’s dive into the culinary journey of creating this delectable dish!

Overview:

• Cook Time: 1 hour
• Prep Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Servings: Varies
• Cuisine: Indian
• Category: Stew
• Dietary: Vegan
• Spice Level: Spicy 🌶️
• Skill Level: Intermediate
• Keyword: Vegetable, Asian, Indian, Vegan, Spicy, Weeknight, Stove Top, < 4 Hours

Ingredients:

Here’s what you’ll need to prepare Gari (Tamarind Vegetable Vindaloo):

Instructions:

Let’s embark on the culinary adventure of preparing Gari (Tamarind Vegetable Vindaloo) step by step:

1. Boil Water: Begin by bringing a large pot of water to a rolling boil.

2. Sauté Onions and Garlic: Heat oil in a large, deep skillet over medium heat. Add onions and garlic, and sauté until the onions turn golden brown, approximately 10 minutes. Set aside.

3. Boil Potatoes: While the onions are cooking, drop the new potatoes into the boiling water and let them cook for about 10 minutes until they are slightly tender. Drain and set aside.

4. Prepare Vegetables: Slice the vegetables, such as peppers, into approximately 1/2 inch thick slices.

5. Spice Infusion: Return the skillet with the onions to low heat and add paprika, turmeric, fenugreek seeds, ginger, salt, and green chilies. Heat until the spices become fragrant.

6. Add Water and Vegetables: Once the spices are aromatic, pour in 2/3 cup of water and stir in the sliced vegetables and boiled potatoes. Simmer covered for about 20 minutes.

7. Tamarind Concentrate: In a separate bowl, mix about 1/2 cup of hot liquid from the pot with tamarind concentrate, stirring vigorously until dissolved. Pour this mixture back into the pot.

8. Thicken Sauce: Increase the heat to high and bring the liquid to a boil. Reduce the heat and simmer until the sauce thickens, about 5 minutes.

9. Spice Blend: Stir in garam masala, cardamom seed, ground cloves, cayenne, and unsweetened coconut. Simmer uncovered for an additional 30 minutes, allowing the flavors to meld.

10. Cook Peas: Cook fresh peas separately in boiling water until just tender, approximately 2-3 minutes. Drain and cool them under cold running water.

11. Final Touch: Just before serving, add the cooked peas to the pot and warm them through.

12. Serve: Garnish the Gari (Tamarind Vegetable Vindaloo) with fresh cilantro and serve hot with rice or naan bread.

Nutritional Information (Per Serving):

• Calories: 807.9
• Fat Content: 58.4g
• Saturated Fat Content: 12.1g
• Cholesterol Content: 0mg
• Sodium Content: 638mg
• Carbohydrate Content: 65.9g
• Fiber Content: 14.7g
• Sugar Content: 16g
• Protein Content: 11.5g

Tips and Variations:

• For an extra kick of heat, increase the amount of cayenne pepper or add diced jalapeños.
• Customize the vegetable selection based on your preferences or what’s in season.
• Substitute potatoes with cauliflower or sweet potatoes for a different twist.
• Adjust the thickness of the sauce by simmering for a shorter or longer duration.
• Make a larger batch and freeze leftovers for quick and convenient meals.

Conclusion:

With its aromatic spices, rich flavors, and vibrant colors, Gari (Tamarind Vegetable Vindaloo) is a culinary masterpiece that will elevate your dining experience. Whether you’re a seasoned chef or a novice in the kitchen, this recipe offers a delightful journey into the heart of Indian cuisine. So gather your ingredients, unleash your creativity, and savor the magic of this exquisite dish with your loved ones. Bon appétit! 🍲🌶️