This delicious Goan potato vindaloo will last for 2-3 days in the fridge when stored in an air-tight container. But you can also serve it with, Tawa Paratha, Laccha Paratha, or even with Kerala Parotta. Serving SuggestionsĪloo vindaloo tastes the best with steamed rice. Roast the spices on medium heat for best flavour. I have used Kashmiri dry red chilies which gives this curry a fiery red color but they are not as spicy. You can increase or decrease the spice level according to your heat preference. Add ¼ teaspoon sugar and cook for another minute. Release the remaining pressure and open the lid of the cooker. Let the pressure release naturally for 10 minutes. Cook for 3-4 minutes on low heat and then remove the cooker from heat. Now add salt to taste, ½ teaspoon turmeric powder and 2 cups of water to the cooker.Ĭlose the lid of the cooker and pressure cook for one whistle on high heat and then set the heat to low. Note: Alternatively if you are using the instant pot, see the Notes in the recipe card below for the directions.Īdd 1 lb (500 g) potato cubes and fry on high heat for 3- 4 minutes.Īdd ½ cup tomato puree (or 2 tablespoon tomato paste) and the vindaloo paste that we made earlier. When the oil is hot, add 1 cup chopped onion and fry till golden brown (8-10 minutes). Heat 4 tablespoon vegetable oil in a pressure cooker over high heat. How to make Aloo Vindaloo?ĭrizzle 1 tablespoon vinegar over 10-12 Kashmiri dry red chilies and set them aside for 20 minutes.ĭry roast 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, and 1 teaspoon mustard seeds in a skillet over medium heat until fragrant and slightly browned.Īdd the chilies and roasted spices to a blender along with a 1-inch piece of ginger (chopped), 6-8 cloves of peeled garlic, 1 and ½ tablespoon tamarind paste, and ½ cup water and make a smooth vindaloo paste. You can use any vegetable oil to make the curry. I will suggest you to use the store bought tomato puree for the best taste. If you are prepping ahead of time, cut the potatoes and add them to a bowl of water until you use it, otherwise, they will turn black because of oxidation. If using baby potatoes, then cut them in half. Just peel and cube them before using them. Tamarind paste adds a nice tanginess along with vinegar in the curry.įor the Curry – Now to make the curry, we will need potatoes, vegetable oil, onion, tomato puree, turmeric powder, salt, and sugar. Whole spices such as coriander seeds, cloves, cinnamon, green cardamoms and black peppercorns are dry roasted and then ground with vinegar soaked dry red chilies.Īs we are using Kashmiri red chilies, it will add a beautiful red color without making the curry too spicy. I am sure they will love this unique aloo curry, that has a Goan touch to it.įor the Paste – This curry uses a freshly grounded paste that has ingredients such as whole spices, Kashmiri dry red chilies, vinegar, cumin seeds, mustard seeds, garlic, fresh ginger, and tamarind paste. Make it either for your weekend meals or if you have some guests coming over for lunch and dinner. I recommend you serve it with some steamed rice, and it will satisfy your taste buds to the T. So if you are bored of that usual potato or aloo curries, and want something different, then you must try this aloo vindaloo.įreshly roasted masala, spicy red chilies, and those soft potatoes in a delicious tangy tomato-based gravy, what is not to love about this curry. This is one hot and spicy curry that has a vinegary taste and is bright red in color. Traditionally, It is prepared with any meat, especially with pork but due to its impeccable taste, it has got its various versions over the years such as chicken vindaloo, lamb vindaloo, pork vindaloo, paneer vindaloo, and now, aloo vindaloo. And today we have a vegetarian version of the same, which is the oh-so-delicious aloo vindaloo. Don’t you agree? Well, at least everyone in my family loves a delicious bowl of vindaloo curry. Vindaloo is one of the most favorite Goan curries among the locals as well as the tourists. If you are looking for some more aloo (potato) curry recipes, then 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, and Shahi Aloo Pyaz. Serve it with steamed rice or paratha for a delicious meal. Aloo vindaloo is a vegetarian version of the popular Goan vindaloo curry.