About Potato Vindaloo
I had a great vacation in the Summer visiting the west coast of USA. We visited an Indian restaurant where we tried this curry for the first time. They called it dum aloo vindaloo on their menu. While dum aloo and aloo vindaloo are two different dishes, their preparation was absolutely yummy. After some research on Vindaloo preparations, I replicated this curry at home and the outcome was a big hit. Aloo Vindaloo was very simple to prepare. I felt its worth sharing with all of you, and here is my recipe. Serve this Potato vindaloo dish with garlic naan bread or other Indian flatbreads or also with plain rice or ghee rice.
Ingredients for Aloo Vindaloo
Potatoes are the main ingredient in this recipe. It can be replaced or combined with other vegetables such as mushroom, baby corn, eggplant, gobi/cauliflower or with proteins such as tofu, paneer, boiled egg, chicken, shrimp, etc. Yogurt / Curd for adding a hint of tartness to the dish. It can be substituted with a teaspoon of vinegar. Salt to taste.
For the Tempering
Cumin Seeds, crushed Garlic cloves, Asafoetida/Hing, and Dry Red Chilli, are sauteed in Vegetable Oil until crispy, roasted, and aromatic.
For the Gravy
Tomatoes as the base of the gravy. Ginger and Garlic cloves for flavor. Dry Red Chilli and Peppercorns for heat. Whole spices such as Cumin seeds, Coriander Seeds, Turmeric Powder, Cloves, Cinnamon, Fenugreek seeds, and Fennel seeds. You can replace this with garam masala powder. Cashews for thickening the gravy. See the recipe card below for a full list of ingredients and measurements.
Step by Step Recipe
Expert Tips
To reduce the spiciness, reduce the number of red chilies used in the recipe. I prefer to use Kashmiri Red Chilies as they impart a beautiful red color and are not very spicy. If you do not have methi/fenugreek seeds, simply skip it. If you do not have whole spices listed for preparing the gravy, replace them with 1 to 1.5 teaspoons of garam masala powder. If you do not have fennel seeds/saunf, you can skip it. You can add (leftover) roasted potatoes (or other grilled meat) instead of boiling potatoes in the curry. For authentic Goan taste, replace yogurt with one teaspoon of vinegar and add ¾ teaspoon of jaggery or sugar while cooking the potatoes.
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Recipe card
