Potato Vindaloo Recipe (Spicy Goan Potato Curry)
Goan Recipes · Vegetarian · 40 min · 4 servings
Cook It
For the soul.
Key Ingredients
- 12 kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour
- 1/4 teaspoon methi seeds (fenugreek seeds) - roasted
- 7 garlic - cloves
- 4 shallots - peeled
- 1/2 teaspoon cumin seeds (jeera)
- + 10 more ingredients — see full list below ↓
Order It
For the convenience.
Skip the prep, the cooking, and the cleaning. Support a local restaurant and get it delivered hot to your door.
How to Make Potato Vindaloo Recipe (Spicy Goan Potato Curry) at Home
Ingredients (15 items)
- kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour— 12
- methi seeds (fenugreek seeds) - roasted— 1/4 teaspoon
- garlic - cloves— 7
- shallots - peeled— 4
- cumin seeds (jeera)— 1/2 teaspoon
- turmeric powder (haldi)— 1/4 teaspoon
- vinegar— 2 teaspoon
- water - as required to grind to puree— 1/3 cup
- potatoes (aloo) - cleaned— 3
- salt - as needed
- sunflower oil— 2 tablespoon
- mustard seeds— 1 teaspoon
- curry leaves— 10
- water - enough for boiling potatoes
- sugar— 1/2 teaspoon
Step-by-Step Instructions
- 1
To begin making Potato Vindaloo Recipe first place a large sauce pan or heavy bottomed pot on the heat
- 2
Add the chopped potatoes into it, cover them with water, add a little salt and place it on the heat
- 3
Bring it to a boil and simmer it until the potatoes are par-cooked
- 4
They should be soft when a knife is inserted into them, but they shouldnt be mushy and give way
- 5
Strain the potatoes, reserving some boiled water separately, and keep both aside for later use
- 6
In a mixer jar add all the ingredients under "For the Vindaloo paste" list and grind them into a fine, smooth paste
- 7
Next, place a kadai on the heat, add some oil and mustard seeds to it
- 8
Allow it to sputter, and then add curry leaves
- 9
When the curry leaves are crisp, add the vindaloo paste and saute until the raw smell goes away and oil begins to separate at the edges
- 10
Add 1/2 cup of reserved water in which the potatoes were cooked water, the boiled potatoes, check for salt and adjust as required
- 11
Cook the curry together, stirring in between until the curry thickens
- 12
This may take 10-12 minutes
- 13
Sprinkle some sugar and stir once before switching off
- 14
Add additional curry leaves in the end and serve hot with Vegetable Biryani and Raita or Bread
