Potato Vindaloo Recipe (Spicy Goan Potato Curry)
A vegetarian Goan Recipes recipe with kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour, methi seeds (fenugreek seeds) - roasted, garlic - cloves. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 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
kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour(12)water - as required to grind to puree(1/3 cup)potatoes (aloo) - cleaned(3)salt - as neededwater - enough for boiling potatoes - 3
Bring it to a boil and simmer it until the potatoes are par-cooked
potatoes (aloo) - cleaned(3)water - enough for boiling potatoes - 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
kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour(12)water - as required to grind to puree(1/3 cup)potatoes (aloo) - cleaned(3)water - enough for boiling potatoes - 6
In a mixer jar add all the ingredients under "For the Vindaloo paste" list and grind them into a fine, smooth paste
water - as required to grind to puree(1/3 cup) - 7
Next, place a kadai on the heat, add some oil and mustard seeds to it
methi seeds (fenugreek seeds) - roasted(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1 teaspoon) - 8
Allow it to sputter, and then add curry leaves
curry leaves(10) - 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
curry leaves(10) - 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
kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour(12)water - as required to grind to puree(1/3 cup)potatoes (aloo) - cleaned(3)salt - as neededwater - enough for boiling potatoes - 11
Cook the curry together, stirring in between until the curry thickens
curry leaves(10) - 12
This may take 10-12 minutes
- 13
Sprinkle some sugar and stir once before switching off
sugar(1/2 teaspoon) - 14
Add additional curry leaves in the end and serve hot with Vegetable Biryani and Raita or Bread
curry leaves(10)
Rate this recipe
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Potato Vindaloo Recipe (Spicy Goan Potato Curry)
A vegetarian Goan Recipes recipe with kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour, methi seeds (fenugreek seeds) - roasted, garlic - cloves. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
14 steps- 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
kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour(12)water - as required to grind to puree(1/3 cup)potatoes (aloo) - cleaned(3)salt - as neededwater - enough for boiling potatoes - 3
Bring it to a boil and simmer it until the potatoes are par-cooked
potatoes (aloo) - cleaned(3)water - enough for boiling potatoes - 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
kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour(12)water - as required to grind to puree(1/3 cup)potatoes (aloo) - cleaned(3)water - enough for boiling potatoes - 6
In a mixer jar add all the ingredients under "For the Vindaloo paste" list and grind them into a fine, smooth paste
water - as required to grind to puree(1/3 cup) - 7
Next, place a kadai on the heat, add some oil and mustard seeds to it
methi seeds (fenugreek seeds) - roasted(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1 teaspoon) - 8
Allow it to sputter, and then add curry leaves
curry leaves(10) - 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
curry leaves(10) - 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
kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour(12)water - as required to grind to puree(1/3 cup)potatoes (aloo) - cleaned(3)salt - as neededwater - enough for boiling potatoes - 11
Cook the curry together, stirring in between until the curry thickens
curry leaves(10) - 12
This may take 10-12 minutes
- 13
Sprinkle some sugar and stir once before switching off
sugar(1/2 teaspoon) - 14
Add additional curry leaves in the end and serve hot with Vegetable Biryani and Raita or Bread
curry leaves(10)
Rate this recipe
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