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.

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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 Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: Indian

Ingredients for Aloo Vindaloo

• 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

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