Recipe- Easy To Make Aloo Vindaloo

Potato vindaloo or Aloo Vindaloo is a vegetarian version of the most famous spicy Goan curry – Pork Vindaloo. Potato vindaloo is made with boiled potatoes marinated in the vindaloo masala and sauteed until the masala is nicely incorporated with the potatoes. Potato vindaloo is a vegan and gluten-free dish served with flatbread.

When you hear the name vindaloo the one thing that pops up is the spiciness that is associated with this dish. But the fact is, like any other dish it should have as much heat as you want to have. Chilles used here are just to bring out the flavours and give a hint of spiciness to this dish.

Ingredients

6 nos. Black Pepper Corn
2 nos. Green Cardemom
3 nos. Cloves
½ tsp Cumin Seeds
½ tsp Coriander Seeds
½ inch Cinamon Stick

Vindaloo Masala

3 cloves Garlic
1 inch Ginger
2 teaspoon White Vinegar
4 Dry Kashmiri Red Chillies (soaked and deseeded) you may use any red colour chillies that are available at your end

Main Ingredients

3 Large Potatoes – Boiled peeled and cubes or Boiled Baby Potatoes
1 medium-sized Onion finely chopped
2 tablespoon Oil
Salt to taste
1 tsp sugar to balance the taste.
Water just to sprinkle

Method

- To make Potato Vindaloo let’s start with whole spices

- In a blender, add black peppercorns, cloves, green cardamom, cinnamon stick, cumin seeds and coriander seeds.

- Blend to a coarse powder. To the blended spices add soaked Kashmiri red chillies, garlic, ginger and vinegar. Blend to a fine paste using some water.

- Masala Paste is ready.

- In a deep bowl, marinate the potatoes with this masala paste for about 15 minutes.

- Meanwhile, In a saucepan heat oil and add finely chopped onions.

- Saute onions till golden brown.

- Add the marinated potatoes along with salt and sugar. Mix well.

- Cove and cook for 10 minutes on low to medium flame so that the vindaloo masala cooks well.

- Potato Vindaloo / Aloo Vindaloo is ready.

- Garnish with Cilantro and serve with flatbread.