🇮🇳 Indian Vegetarian

Potato Vindaloo

Name: Potato Vindaloo
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tsp Kashmiri Chili Powder; 1 tsp Garam Masala; 400 g Tomato Puree; to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 4 large, cubed Potato; 2 tbsp Vinegar; 1 tsp Ground Cumin

🇮🇳 Indian

Fiery, tangy potato in a vinegar-sharp Goan-style gravy that builds heat with every bite. Ready in 32 minutes including prep.

Prep 12 min Cook 20 min Serves 4 Medium

Ingredients

Kashmiri Chili Powder2 tsp
Garam Masala1 tsp
Tomato Puree400 g
Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Ghee2 tbsp
Turmeric Powder1/2 tsp
Potato4 large, cubed
Vinegar2 tbsp
Ground Cumin1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Ghee in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the garam masala, ground cumin and turmeric powder; toast for about a minute until the kitchen smells incredible.
4
Add the potato, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the potato is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Goan Aloo Vindaloo Recipe · on YouTube