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Aloo Vindaloo Recipe

Aloo Vindaloo
How to make Aloo Vindaloo

Goan Aloo vindaloo is the vegetarian alternative to the classic vindaloo curry. This curry is known for its hot and spicy flavours that will excite your tastebuds and make you salivate.

  • Total Cook Time 30 mins
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Aloo Vindaloo

  • 10-12 Whole Kashmiri dry red chilies
  • 1 tbsp White vinegar
  • 2 tbsp Whole coriander seeds
  • 3-4 Cloves
  • 1 inch Cinnamon stick
  • 2-3 Whole green cardamoms
  • 8-10 Whole black peppercorns
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 8-10 Whole cloves of peeled garlic
  • 1 inch Fresh ginger (chopped)
  • 1 and a half tsp Tamarind paste
  • For Curry:
  • 4 tbsp Vegetable Oil
  • 1 cup Chopped onion
  • 1 Pound Potatoes (peeled and cut into 1 inch cube)
  • 1/2 cup Tomato puree (or 2 tablespoon tomato paste)
  • 1/2 tsp Turmeric powder
  • Salt (to taste)
  • 1/4 tbsp Sugar

How to Make Aloo Vindaloo

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1.
Drizzle vinegar over Kashmiri dry red chilies and set them aside for 20 minutes.
2.
Dry roast coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds in a skillet over medium heat until fragrant and slightly browned.
3.
Add the chilies and roasted spices to a blender along with ginger , peeled garlic, tamarind paste, and water and make a smooth vindaloo paste.
4.
Heat vegetable oil in a pressure cooker over high heat. When the oil is hot, add chopped onion and fry till golden brown (8-10 minutes). Keep stirring frequently.
5.
Add potato cubes and fry on high heat for 3- 4 minutes.
6.
Add tomato puree and the vindaloo paste. Now add salt to taste, turmeric powder, and water to the cooker.
7.
Close the lid of the cooker and pressure cook for one whistle on high heat and then set the heat to low.
8.
Cook for 3-4 minutes on low heat and then remove the cooker from heat. Let the pressure release naturally for 10 minutes. Release the remaining pressure and open the lid of the cooker. Add sugar and cook for another minute.
9.
Serve hot with steamed rice or chapati.

Key Ingredients: Whole Kashmiri dry red chilies , White vinegar , Whole coriander seeds , Cloves, Cinnamon stick , Whole green cardamoms , Whole black peppercorns , Cumin Seeds, Mustard Seeds, Whole cloves of peeled garlic , Fresh ginger (chopped) , Tamarind paste , For Curry: , Vegetable Oil, Chopped onion , Potatoes (peeled and cut into 1 inch cube), Tomato puree (or 2 tablespoon tomato paste) , Turmeric powder , Salt (to taste) , Sugar

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