Aloo Vindaloo

Published: Last Updated on 2 comments
Published under: Curries and GraviesPotato
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.

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.

Aloo Vindaloo

Aloo Vindaloo
5 from 1 vote

Aloo Vindaloo

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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian

Ingredients

  • 500 g Potatoes
  • 1 Onion finely chopped
  • 5 Garlic Cloves minced
  • 2 to 3 tsp Red Chilli Powder
  • 1/2 tsp Cumin Powder
  • 1/4 tsp Cardamom Powder
  • 1/4 tsp Pepper Powder
  • a pinch Clove Powder
  • 1 to 1 1/4 cup Water
  • 1 tsp Mustard Seeds - 1 tsp
  • 1 Bay Leaf
  • 250 g Tomatoes boiled, peeled and diced
  • 1 1/4 tbsp Red Wine Vinegar
  • handful Coriander Leaves
  • 3 tsp Oil
  • as per taste Salt

Instructions

  • 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.
  • Discard the bay leaf.
  • Season with salt and pepper powder.
  • Garnish with coriander leaves.
  • Serve.

2 comments

Avatar of Dr.Ravichandran Natesan
Dr.Ravichandran Natesan December 13, 2022 - 11:10 am

No need to crackle mustard seeds…

Reply
Avatar of Praveen Kumar
Praveen Kumar December 13, 2022 - 2:44 pm

It’s a personal choice 🙂

Reply

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