Aloo vindaloo is a vegetarian version of the popular Goan vindaloo curry. Serve it with steamed rice or paratha for a delicious meal. Here is how to make it.
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 This Recipe
Vindaloo is one of the most favorite Goan curries among the locals as well as the tourists. Don’t you agree? Well, at least everyone in my family loves a delicious bowl of vindaloo curry. And today we have a vegetarian version of the same, which is the oh-so-delicious aloo vindaloo.
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.
This is one hot and spicy curry that has a vinegary taste and is bright red in color. So if you are bored of that usual potato or aloo curries, and want something different, then you must try this aloo vindaloo.
Freshly roasted masala, spicy red chilies, and those soft potatoes in a delicious tangy tomato-based gravy, what is not to love about this curry. I recommend you serve it with some steamed rice, and it will satisfy your taste buds to the T.
Make it either for your weekend meals or if you have some guests coming over for lunch and dinner. I am sure they will love this unique aloo curry, that has a Goan touch to it.
This Aloo Vindaloo is,
- Delicious
- Unique
- Vegan
- Gluten-Free
Ingredients
For 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.
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.
As we are using Kashmiri red chilies, it will add a beautiful red color without making the curry too spicy.
Tamarind paste adds a nice tanginess along with vinegar in the curry.
For the Curry – Now to make the curry, we will need potatoes, vegetable oil, onion, tomato puree, 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 it, otherwise, they will turn black because of oxidation.
I will suggest you to use the store bought tomato puree for the best taste.
You can use any vegetable oil to make the curry.
How to make Aloo Vindaloo?
Drizzle 1 tablespoon vinegar over 10-12 Kashmiri dry red chilies and set them aside for 20 minutes.
Dry 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.
Add 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.
Heat 4 tablespoon vegetable oil in a pressure cooker over high heat. When the oil is hot, add 1 cup chopped onion and fry till golden brown (8-10 minutes). Keep stirring frequently.
Note: Alternatively if you are using the instant pot, see the Notes in the recipe card below for the directions.
Add 1 lb (500 g) potato cubes and fry 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 salt to taste, ½ teaspoon turmeric powder and 2 cups of water to the cooker.
Close the lid of the cooker and pressure cook for one whistle on high heat and then set the heat to low. Cook for 3-4 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.
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 gives this curry a fiery red color but they are not as spicy.
Roast the spices on medium heat for best flavour.
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 heating it.
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Recipe Card
Aloo Vindaloo Recipe
Ingredients
For Vindaloo Paste:
- 10-12 whole Kashmiri dry red chilies
- 1 tablespoon white vinegar
- 2 tablespoons whole coriander seeds
- 3-4 cloves
- 1 inch piece of cinnamon stick
- 2-3 whole green cardamoms
- 8-10 whole black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 8-10 whole cloves of peeled garlic
- 1 inch piece of fresh ginger (chopped)
- 1-½ tablespoon tamarind paste
For the Curry:
- 4 tablespoons vegetable oil
- 1 cup chopped onion
- 1 pound potatoes (peeled and cut into 1 inch cube)
- ½ cup tomato puree (or 2 tablespoon tomato paste)
- ½ teaspoon turmeric powder
- salt (to taste)
- ¼ teaspoon sugar
Instructions
- Drizzle 1 tablespoon vinegar over 10-12 Kashmiri dry red chilies and set them aside for 20 minutes.
- Dry 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.
- Add 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.
- Heat 4 tablespoon vegetable oil in a pressure cooker over high heat. When the oil is hot, add 1 cup chopped onion and fry till golden brown (8-10 minutes). Keep stirring frequently.
- Add 1 lb (500 g) potato cubes and fry 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 salt to taste, ½ teaspoon turmeric powder, and 2 cups of water to the cooker.
- Close the lid of the cooker and pressure cook for one whistle on high heat and then set the heat to low. Cook for 3-4 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.
- Serve hot with steamed rice or chapati.
Did you make this recipe? Let me know!