Aloo Vindaloo (Potato Vindaloo) is a vegetarian version of the popular Goan vindaloo curry. Serve it with steamed rice or paratha for a delicious meal (vegan, gluten-free).
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.
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About Aloo Vindaloo
Vindaloo is one of the most favorite Goan curries among the locals as well as tourists.
Traditionally, It is 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.
Just like other vindaloo curries, aloo vindaloo (potato vindaloo) is also a hot and spicy curry that has a tangy vinegary taste and is bright red in color.
Serve it with steamed rice or poi (Goan bread) for a hearty meal.
This potato curry is vegan and gluten-free and the recipe can be easily doubled or tripled.
Ingredients
For The Vindaloo Paste – This curry uses a freshly grounded paste that has 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 along with 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, and 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.
Frequently Asked Questions
Make the vindaloo paste as mentioned above and set it aside.
Press SAUTE button of the instant pot. When it says hot, add cooking oil. When the oil is hot, add onions and fry till golden brown (8-10 minutes). Keep stirring frequently.
Add potato cubes and fry for 3- 4 minutes. Add tomato puree (tomato paste) and the vindaloo paste that we made earlier.
Now add salt, turmeric powder, and 1 and ½ cups of water and stir gently.
Close the lid of the pot. Set the valve to the sealing position. Press PRESSURE COOK and set the timer to 5 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid of the pot.
Add sugar and mix well. Serve hot.
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, Tawa Paratha, Laccha Paratha, or even with Kerala Parotta.
Storage Suggestions
This delicious Goan potato vindaloo will last for 2-3 days in the fridge when stored in an air-tight container.
If you feel it has become a little dry while refrigerating, then add in a little water while reheating it.
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Recipe Card
Goan Aloo Vindaloo Recipe (Potato Vindaloo)
Ingredients
For Vindaloo Paste
- 10-12 whole Kashmiri dry red chilies
- 1 tablespoon white vinegar
- 2 tablespoons whole coriander seeds (dhaniya ke beej)
- 3-4 cloves (laung)
- 1 inch piece of cinnamon stick (dalchini)
- 2-3 whole green cardamoms (hari elaichi)
- 8-10 whole black peppercorns (kali mirch)
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 8-10 whole cloves of peeled garlic
- 1 inch piece of fresh ginger (chopped)
- 1-½ tablespoons tamarind paste
For The Curry
- 4 tablespoons neutral-flavored cooking oil
- 1 cup chopped onions
- 1 pound potatoes (peeled and cut into 1 inch cube)
- ½ cup tomato puree (or 2 tablespoon tomato paste)
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- ¼ teaspoon granulated white sugar
Instructions
Make Vindaloo Paste
- Dry roast red chilies, coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds in a skillet over medium heat until fragrant and slightly browned, stirring continuously.
- Add the roasted ingredients to a blender along with ginger, garlic, tamarind paste, white vinegar, and ½ cup water and make a smooth vindaloo paste.
- Scrape the sides of the blender a few times while blending.
Make The Curry
- Heat oil in a pressure cooker over high heat.
- When the oil is hot, add onions and cook till golden brown (8-10 minutes), stirring frequently.
- Add potato cubes and cook on high heat for 3- 4 minutes.
- Add tomato puree and the vindaloo paste that we made earlier.
- Now add salt, turmeric powder, and 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 sugar and cook for another minute.
- Check for salt and add more if needed.
- Serve hot with steamed rice or chapati.
Notes
Press SAUTE button on the instant pot. When it says hot, add cooking oil. When the oil is hot, add onions and fry till golden brown (8-10 minutes). Keep stirring frequently.
Add potato cubes and fry for 3- 4 minutes. Add tomato puree (tomato paste) and the vindaloo paste that we made earlier.
Now add salt, turmeric powder, and 1 and ½ cups of water and stir gently.
Close the lid of the pot. Set the valve to the sealing position. Press PRESSURE COOK and set the timer to 5 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid of the pot.
Add sugar and mix well. Serve hot.
Did you make this recipe? Let me know!