To local peoples as well as tourists, Vindaloo is one of the most favorite Goan curries. Traditionally, vindaloo is made with pork but many versions evolved with time, like chicken vindaloo, lamb vindaloo, shrimp vindaloo, pork vindaloo, paneer vindaloo. Aloo vindaloo also another Goan variety of Vindaloo recipe included in that list. Just like other vindaloo curries, aloo vindaloo (potato vindaloo) also just like other vindaloo dishes is a hot and spicy curry that has a tangy taste of vinegar and bright red in color. Here is a recipe of Goan Aloo Vindaloo for you.
Ingredients of Goan Aloo Vindaloo Recipe:
For the Marinade:
- 2 cups potatoes, peeled and cubed
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- Salt to taste
- 3 tablespoons vinegar
For the Masala Paste:
- 1 cup chopped onions
- 6-8 cloves garlic
- 1-inch piece of ginger
- 3-4 dried red chilies (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon black peppercorns
- 4-6 cloves
- 1-inch cinnamon stick
- 4-6 tablespoons vinegar
For Cooking:
- 3 tablespoons oil
- 1 teaspoon sugar
- Salt to taste
- Chopped cilantro (coriander leaves) for garnishing
Instructions of preparation :
1. Marination:
- In a bowl, mix the cubed potatoes with cumin seeds, mustard seeds, turmeric powder, red chili powder, ground coriander, salt, and vinegar. Leave them to be marinated for at least 30 minutes.
2.Masala Paste:
- In a pan, dry roast cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, cloves, and cinnamon stick until aromatic. Allow them to cool.
- Blend the roasted spices with chopped onions, garlic, ginger, dried red chilies, and vinegar to create a smooth masala paste. Add a little water if needed.
3.Cooking the Curry:
- Take oil in a pan and heat over medium heat.
- Add the masala paste and sauté for a few minutes until the oil starts to separate from the masala.
4.Add the Marinated Potatoes:
- Add the marinated potatoes to the pan and stir well to coat them with the masala.
5.Simmering the Curry:
- Add sugar and salt to taste. Mix well.
- Add a little water to achieve the desired curry consistency.
- Cover and let the curry simmer on low heat until the potatoes are tender and cooked through. This might take about 15-20 minutes.
6.Final Touches:
- Once the potatoes are cooked, taste and adjust the seasoning if needed.
- Garnish the Aloo Vindaloo with chopped cilantro (coriander leaves).
Serve the Aloo Vindaloo with steamed rice, naan, or any Indian bread of your choice. The tangy and spicy flavors make it a delicious and satisfying dish.
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