on May 12, 2021, Updated Sep 27, 2023 Check out my other traditional Goan Recipes here.
About Aloo Vindaloo
Vindaloo is one of the most favorite Goan curries among the locals and tourists. Traditionally, it was made with pork, but with time, many versions have surfaced, including Chicken Vindaloo, Lamb Vindaloo, Shrimp Vindaloo, pork vindaloo, paneer vindaloo, and aloo vindaloo. Like other vindaloo curries, aloo vindaloo (potato vindaloo) is also a hot and spicy curry with a tangy vinegary taste and bright red. For a hearty meal, serve it with steamed rice or poi (Goan bread). This potato curry recipe is vegan and gluten-free; the recipe can be easily doubled or tripled. If you are looking for more aloo (potato) curry recipes, I have lined up some more here.
Dum Aloo Aloo Matar Bhandare Wale Aloo Ki Sabzi Kashmiri Dum Aloo Bengali Aloo Dum Hing Jeera Aloo Shahi Aloo Pyaz Aloo Bhindi Dry
Ingredients
For The Vindaloo Paste
This curry uses a freshly grounded paste made with ingredients such as whole spices, Kashmiri dry red chilies, vinegar, cumin seeds, brown mustard seeds, garlic, fresh ginger, and tamarind paste. Whole spices such as coriander seeds (dhaniya ke beej), cloves (laung), cinnamon (dalchini), green cardamoms (hari elaichi), and black peppercorns (kali mirch) are dry roasted and then ground with dry red chilies. Kashmiri red chilies give a beautiful red color to the curry without making it too spicy. Tamarind paste (pulp) adds a nice tanginess and vinegar to the curry.
For The Curry
To make the curry, you will need potatoes, neutral-flavored cooking oil, red onions, canned tomato puree (or tomato paste), turmeric powder, salt, and sugar. You can use any potatoes for this curry. Just peel and cube them before using them. If using baby potatoes, then cut them in half. If you are prepping ahead of time, cut the potatoes and add them to a bowl of water until you use them; otherwise, they will turn black because of oxidation.
How To Make Aloo Vindaloo
Make Vindaloo Paste
Dry roast
10-12 Kashmiri dry red chilies 2 tablespoon whole coriander seeds 3-4 cloves 1-inch piece of whole cinnamon 2-3 green cardamoms 8-10 whole peppercorns 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds
in a skillet over medium heat until fragrant and slightly browned, stirring continuously. Add the roasted ingredients to a blender along with
1-inch piece of ginger (chopped) 6-8 cloves of peeled garlic 1 and ½ tablespoon tamarind paste 1 tablespoon white vinegar ½ cup water
and make a smooth vindaloo paste. Scrape the sides of the blender a few times while blending.
Make The Curry
Heat 4 tablespoon of cooking oil in a pressure cooker over high heat. When the oil is hot, add 1 cup of chopped onions and cook till golden brown (8-10 minutes), stirring frequently. Add 1 lb (500 g) peeled potato cubes (½-inch cubes) and cook on high heat for 3- 4 minutes. Add ½ cup tomato puree (or 2 tablespoon tomato paste) and the vindaloo paste that we made earlier. Now add
1 teaspoon salt ½ teaspoon turmeric powder 2 cups of water
and mix well. Close the lid of the cooker and pressure cook for one whistle on high heat and then set the heat to low. Cook for 5 minutes on low heat and then remove the cooker from heat. Let the pressure release naturally for 10 minutes. Release the remaining pressure and open the lid of the cooker. Add ¼ teaspoon sugar and cook for another minute. Check for salt and add more if needed. Serve hot with steamed rice or chapati.
Pro Tips By Neha
You can increase or decrease the spice level according to your heat preference. I have used Kashmiri dry red chilies, which give this curry a fiery red color, but they are not as spicy. Roast the spices on medium heat for the best flavor.
Serving Suggestions
Aloo vindaloo tastes the best with steamed rice. But you can also serve it with, Plain Tawa Paratha, Lachha Paratha, or Kerala Parotta.
Storage Suggestions
This delicious Goan potato vindaloo lasts 2-3 days in the fridge when stored in an air-tight container. If you feel it has become a little dry while refrigerating, add a little water while reheating it.
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