Aloo Vindaloo is a dish from the Indian subcontinent, popular in India, Sri Lanka, Pakistan and Bangladesh. The dish is typically made with potatoes, tomatoes, onions and spices.
Vindaloo is typically a non-vegetarian dish from Goan cuisine with roots dating back to the Portuguese occupation. This is a vegetarian version where the meat is substituted with regular potatoes, cooked with a variety of spices.
Serve this with roti, pulao, biryani or any rice dishes.
5 from 1 vote
Aloo Vindaloo Recipe
Aloo Vindaloo is a spicy Indian dish consisting of potatoes and onions in a spicy tomato sauce. The dish is typically served with rice, roti, or naan.
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Side Dish
Cuisine: Indian
Ingredients for Aloo Vindaloo
500gPotatoes
1Onionfinely chopped
5Garlic Clovesminced
2 to 3tspRed Chilli Powder
1/2tspCumin Powder
1/4tspCardamom Powder
1/4tspPepper Powder
a pinchClove Powder
1 to 1 1/4cupWater
1tspMustard Seeds - 1 tsp
1Bay Leaf
250gTomatoes boiled, peeled and diced
1 1/4tbspRed Wine Vinegar
handfulCoriander Leaves
3tspOil
as per tasteSalt
How to make Aloo Vindaloo
Wash and cut the potatoes into small/medium cubes, about 1/2 inch pieces. Boil the tomatoes, peel the skin and dice them.
Heat oil in a broad pan over medium flame.
Add the onions, potatoes and a pinch of salt.
Cook until the onions and potatoes begin to soften, approximately 10 minutes.
Add the minced garlic, red chilli powder, cumin powder, cardamom powder and clove powder.
Stir to mix well.
After a minute or two, pour the water and mix well, scraping up any browned bits.
Add the mustard seeds, bay leaf and some more salt as per taste.
Cover the pan with a lid.
Simmer over medium-low flame for about 10 to 15 minutes or until the potatoes are tender.
Add the tomatoes, vinegar and stir.
Simmer for another 10 to 15 minutes or until the sauce has thickened slightly.
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2 comments
No need to crackle mustard seeds…
It’s a personal choice :)