Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Potato Vindaloo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

Potato Vindaloo is a flavorful and spicy Indian dish featuring tender russet potatoes simmered in a tangy and aromatic sauce made with toasted spices, vinegar, and a blend of vibrant seasonings. This comforting recipe is perfect for a hearty vegetarian meal, served with cooling Greek yogurt and fresh herbs to balance the heat.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Spice Mix

  • 1 Tablespoon cumin seeds
  • 1 Tablespoon coriander seeds
  • 4 black peppercorns
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon mustard seeds

Main Ingredients

  • 3 Tablespoons vegetable oil (or canola oil)
  • 2 shallots (halved and thinly sliced)
  • 1 serrano pepper (thinly sliced, omit for less spicy)
  • 1 Tablespoon tomato paste
  • 8 cloves garlic (minced)
  • 2 inch knob ginger (peeled and minced)
  • 4 medium russet potatoes (about 2 pounds, peeled & cut into 1” cubes)
  • 2 cups water
  • 1/3 cup apple cider vinegar
  • 2 teaspoons brown sugar
  • Salt and pepper (to taste)

To Serve

  • Greek yogurt
  • Cilantro and mint

Instructions

  1. Toast and prepare spices: In a small skillet over medium-high heat, toast the cumin seeds, coriander seeds, and black peppercorns until fragrant, about 1 minute. Transfer them to a spice grinder or mortar and grind to a fine powder. Mix in turmeric, paprika, and cinnamon; set aside for later use.
  2. Sauté aromatics: In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add mustard seeds, shallots, and sliced serrano pepper along with a pinch of salt and pepper. Sauté until the shallots become golden brown and softened, approximately 5 minutes.
  3. Add tomato paste, garlic, ginger, and spices: Stir in the tomato paste, minced garlic, minced ginger, and the prepared ground spice mix. Cook for 2-3 minutes until the mixture releases a fragrant aroma, stirring frequently to prevent burning.
  4. Add potatoes and liquids: Add the cubed potatoes, water, apple cider vinegar, brown sugar, and an additional pinch of salt to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 25 to 30 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
  5. Thicken the sauce: Remove the lid and continue cooking for another 5 to 10 minutes without the cover. This allows the sauce to reduce and thicken to your desired consistency, stirring occasionally to prevent sticking.
  6. Serve: Serve hot, garnished with a dollop of Greek yogurt and fresh cilantro and mint leaves to add a refreshing contrast to the spicy vindaloo.

Notes

  • Omit serrano pepper or reduce quantity to make the dish less spicy.
  • Russet potatoes hold their shape well but can be substituted with Yukon gold or other starchy potatoes.
  • The dish can be served with rice or flatbreads like naan for a complete meal.
  • Adjust apple cider vinegar to taste for desired tanginess.
  • For a vegan version, omit the Greek yogurt or substitute with plant-based yogurt.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://dishiary.com/potato-vindaloo-recipe/