Aloo Vindaloo

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

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 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 minutes
Cook Time20 minutes
Total Time30 minutes
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.
Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.


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

No need to crackle mustard seeds…

Praveen Kumar December 13, 2022 - 2:44 pm

It’s a personal choice 🙂


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