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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 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.
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
No need to crackle mustard seeds…
It’s a personal choice 🙂