A rajasthani take on the classic vindaloo — same soul, different kitchen. The mixed vegetables simmers until it drinks up every bit of spice. Ready in 40 minutes including prep.
Prep 15 min Cook 25 min Serves 4 Medium
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Kashmiri Chili Powder2 tsp
🌶️Garam Masala1/2 tsp
🧂Saltto taste
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Cumin Seeds1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🫙Vinegar2 tbsp
🫙Tamarind Paste1 tbsp
🫙Mixed Vegetables250 g, chopped
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.
2
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
6
Marinate the main in vinegar, tamarind and chili for 30 minutes — the Goan tang comes from this rest.
7
Add the mixed vegetables and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
8
Season with salt, garam masala and reduce to the consistency you like.
9
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
Chef's tip
Bhunao patiently — the moment the oil separates from the masala is when the real flavour begins.
Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
Marinate the main in vinegar, tamarind and chili for 30 minutes — the Goan tang comes from this rest.
Add the mixed vegetables and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
Season with salt, garam masala and reduce to the consistency you like.
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
