Potato Vindaloo Recipe (Spicy Goan Potato Curry)

 Potato Vindaloo Recipe (Spicy Goan Potato Curry)

Ingredients:

12 Kashmiri dry red chillies - deseeded and soaked in hot water for 1/2 hour,1/4 teaspoon Methi Seeds (Fenugreek Seeds) - roasted,7 Garlic - cloves,4 Shallots - peeled,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),2 teaspoon Vinegar,1/3 cup Water - as required to grind to puree,3 Potatoes (Aloo) - cleaned,Salt - as needed,2 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,10 Curry leaves,Water - Enough for boiling potatoes,1/2 teaspoon Sugar

Estimated Time

Preparation time: 10 min
Cooking Time: 30 min
Total Time: 40 min
Cuisine: Goan Recipes
Course: Lunch
Diet: Vegetarian 

How to make Potato Vindaloo Recipe (Spicy Goan Potato Curry) 

  1. To begin making Potato Vindaloo Recipe first place a large sauce pan or heavy bottomed pot on the heat
    2. ,
  2. Add the chopped potatoes into it, cover them with water, add a little salt and place it on the heat
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  3. Bring it to a boil and simmer it until the potatoes are par-cooked
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  4. They should be soft when a knife is inserted into them, but they shouldnt be mushy and give way
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  5. Strain the potatoes, reserving some boiled water separately, and keep both aside for later use
    6. ,
  6. In a mixer jar add all the ingredients under "For the Vindaloo paste" list and grind them into a fine, smooth paste
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  7. Next, place a kadai on the heat, add some oil and mustard seeds to it
    8. ,
  8. Allow it to sputter, and then add curry leaves
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  9. 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
    10. ,
  10. Add 1/2 cup of reserved water in which the potatoes were cooked water, the boiled potatoes, check for salt and adjust as required
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  11. Cook the curry together, stirring in between until the curry thickens
    12. ,
  12. This may take 10-12 minutes
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  13. Sprinkle some sugar and stir once before switching off
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  14. Add additional curry leaves in the end and serve hot with Vegetable Biryani and Raita or Bread
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