Potato Vindaloo Recipe (Spicy Goan Potato Curry)
Potato Vindaloo Recipe is a spicy Goan potato curry that has a distinct taste, influenced by the Portuguese Culinary traditions. It has many variations depending on the ingredients available regionally, but is universally high on spice levels. Fiery in colour and to taste, it is also made with meat, but this recipe is a vegetarian take on the same. Potato Vindaloo can be served with a simple Vegetable Biryani and Raita or Bread.
For the Vindaloo paste
- 12 Kashmiri dry red chillies , deseeded and soaked in hot water for 1/2 hour
- 1/4 teaspoon Fenugreek Seeds (Methi) , roasted
- 7 Garlic , cloves
- 4 Shallots , peeled
- 1/2 teaspoon Cumin seeds
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Vinegar
- 1/3 cup Water , as required to grind to puree For preparing potato vindaloo
- 3 Potatoes (aloo) , cleaned, peeled and diced to medium cubes
- Salt , as needed
- 2 tablespoon Vegetable Oil
- 1 teaspoon Mustard seeds
- 10 Curry leaves
- Water , Enough for boiling potatoes
- 1/2 teaspoon Sugar
Directions for Potato Vindaloo Recipe (Spicy Goan Potato Curry)
To begin making Potato Vindaloo Recipe first place a large sauce pan or heavy bottomed pot on the heat.
Add the chopped potatoes into it, cover them with water, add a little salt and place it on the heat. Bring it to a boil and simmer it until the potatoes are par-cooked. They should be soft when a knife is inserted into them, but they shouldnt be mushy and give way.
Strain the potatoes, reserving some boiled water separately, and keep both aside for later use.
In a mixer jar add all the ingredients under "For the Vindaloo paste" list and grind them into a fine, smooth paste.
Next, place a kadai on the heat, add some oil and mustard seeds to it. Allow it to sputter, and then add curry leaves.
When the curry leaves are crisp, add the vindaloo paste and saute until the raw smell goes away and oil begins to separate at the edges.
Add 1/2 cup of reserved water in which the potatoes were cooked water, the boiled potatoes, check for salt and adjust as required.
Cook the curry together, stirring in between until the curry thickens. This may take 10-12 minutes.
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya