POTATO VINDALOO

Vindaloo is a spicy Goan curry based on the Portuguese dish “carne de vinha d’alhos”. This spicy curry is prepared with special Vindaloo paste, which has a distinct taste. You can prepare various vindaloo curries ,by replacing potatoes.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 persons

Ingredients:
3 potatoes (diced and parboiled)
2 tbsp oil
1 tsp mustard seeds
10-12 curry leaves
Salt to taste
For Vindaloo paste:
12 kashmiri dry red chillies
1/4 tsp dry fenugreek seeds (roasted)
6-8 garlic cloves
2 onions
1/4 tsp turmeric powder
1/2 tsp cumin seeds
2 tsp vinegar

Method:

1. Trim and deseed dry red chillies and soak it in hot water for half an hour. Peel and choo garlic and onions.
2. Further add all ingredients of vindaloo paste in a mixture jar along with soaked chillies and grind into a smooth paste.
3. Heat oil, add mustard seeds, once they splutter, add curry leaves, fry it little and then add vindaloo paste.
4. Sauté it till oil separates and the raw taste is gone.
5. Add potatoes, salt and about one cup water, mix well and let it cook on a slow flame for 8-10 minutes or till the gravy thickens properly.
6. Then turn off the heat and serve hot with any flat bread or steamed rice.

Note:

1. Though in this recipe Goan vinegar is used but if you don’t have , any vinegar can be used.
2. Can add sugar too.