Aloo Vindaloo Recipe (Potato Vindaloo)

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).

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Aloo Vindaloo Recipe (Potato Vindaloo)

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: Neha Mathur

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 and 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

US Customary - Metric

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.

Video

Notes

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.

I will suggest you use the store-bought tomato puree for the best taste.

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.

Instant Pot Directions

Make the vindaloo paste as mentioned above and set it aside.
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.

Nutrition