Aloo Vindaloo or Potato Vindaloo is an easy, delicious Goan curry in which the potatoes are cooked in gravy prepared using freshly ground spices and tomatoes. It is then tempered with roasted cumin and garlic. It comes under 400 calories per serving and can be prepared in 30 minutes.
About Potato Vindaloo
I had a great vacation in the Summer visiting the west coast of USA. We visited an Indian restaurant where we tried this curry for the first time. They called it dum aloo vindaloo on their menu. While dum aloo and aloo vindaloo are two different dishes, their preparation was absolutely yummy.
After some research on Vindaloo preparations, I replicated this curry at home and the outcome was a big hit. Aloo Vindaloo was very simple to prepare. I felt its worth sharing with all of you, and here is my recipe. Serve this Potato vindaloo dish with garlic naan bread or other Indian flatbreads or also with plain rice or ghee rice.
Ingredients for Aloo Vindaloo
Potatoes are the main ingredient in this recipe. It can be replaced or combined with other vegetables such as mushroom, baby corn, eggplant, gobi/cauliflower or with proteins such as tofu, paneer, boiled egg, chicken, shrimp, etc.
Yogurt / Curd for adding a hint of tartness to the dish. It can be substituted with a teaspoon of vinegar.
Salt to taste.
For the Tempering
Cumin Seeds, crushed Garlic cloves, Asafoetida/Hing, and Dry Red Chilli, are sauteed in Vegetable Oil until crispy, roasted, and aromatic.
For the Gravy
Tomatoes as the base of the gravy.
Ginger and Garlic cloves for flavor.
Dry Red Chilli and Peppercorns for heat.
Whole spices such as Cumin seeds, Coriander Seeds, Turmeric Powder, Cloves, Cinnamon, Fenugreek seeds, and Fennel seeds. You can replace this with garam masala powder.
Cashews for thickening the gravy.
See the recipe card below for a full list of ingredients and measurements.
Step by Step Recipe
- Grind all the ingredients mentioned in 'For the Gravy', adding about ¼ to ½ cup of water to form a smooth paste.
- Transfer this ground paste to a pan, add chopped potatoes and salt to taste, adjust the water as per the desired consistency, and bring it to a nice boil. Cover with lid and cook/simmer on a medium flame for about 10 minutes till the potatoes are cooked, stirring occasionally.
- Meanwhile, prepare the tempering using cumin seeds, asafoetida, dry red chilli, and lightly crushed garlic cloves and saute on medium flame till garlic turns light golden in color.
- Add this tempering to the curry and mix well. Aloo Vindaloo is now ready. Garnish it with Cilantro. Serve hot with rice or any bread and enjoy.
Expert Tips
- To reduce the spiciness, reduce the number of red chilies used in the recipe. I prefer to use Kashmiri Red Chilies as they impart a beautiful red color and are not very spicy.
- If you do not have methi/fenugreek seeds, simply skip it.
- If you do not have whole spices listed for preparing the gravy, replace them with 1 to 1.5 teaspoons of garam masala powder.
- If you do not have fennel seeds/saunf, you can skip it.
- You can add (leftover) roasted potatoes (or other grilled meat) instead of boiling potatoes in the curry.
- For authentic Goan taste, replace yogurt with one teaspoon of vinegar and add ¾ teaspoon of jaggery or sugar while cooking the potatoes.
FAQs
Yes. Replace yogurt with a teaspoon of Vinegar, as it was added to make the dish slightly tart.
Yes. Use you can use any variety of potatoes to make this dish. Potatoes can be peeled or used with skin.
Yes. You can add boiled eggs, chicken, fish, shrimp, or other animal proteins along with the potatoes or as a replacement for potatoes. Vegetarians or Vegans can use paneer or tofu, respectively.
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Recipe card
Best Aloo Vindaloo (Easy Goan Potato Vindaloo Curry)
Ingredients
For the gravy
- 2 large Tomatoes chopped
- 1 inch Ginger chopped
- 5 cloves Garlic chopped
- 1 tablespoon Cashews broken
- 5 piece Dry Red Chilies (Kashmiri)
- 1 teaspoon Black peppercorns
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- ½ teaspoon Turmeric powder
- 2 pieces Cloves
- 1 inch Cinnamon stick
- 5 seeds Fenugreek (see notes)
- ¼ cup Water
For the Main Dish
- 4 large Potatoes chopped
- 1 teaspoon Salt to taste
- 1 tablespoon Yogurt for light tartness (see notes)
- 1 tablespoon Cilantro or Coriander leaves
For the Tempering
- 1 tablespoon Vegetable oil
- 1 teaspoon Cumin seeds
- 5 cloves Garlic roughly crushed
- ⅛ teaspoon Asafoetida or Hing, a pinch
- 1 piece Dry Red Chilie
Instructions
- Grind all the ingredients mentioned in 'For the Gravy' to form a smooth paste.2 large Tomatoes, 1 inch Ginger, 5 cloves Garlic, 1 tablespoon Cashews, 5 piece Dry Red Chilies, 1 teaspoon Black peppercorns, 1 teaspoon Cumin seeds, 1 teaspoon Coriander seeds, ½ teaspoon Turmeric powder, 2 pieces Cloves, 1 inch Cinnamon stick, 5 seeds Fenugreek, ¼ cup Water
- Transfer this ground paste to a pan, add the chopped potatoes and salt to taste. Adjust the water as per the desired consistency and bring it to a nice boil. Cover with lid and cook/simmer on a medium flame for about 10 minutes till the potatoes are cooked - stirring it occasionally.4 large Potatoes, 1 teaspoon Salt
- The gravy thickens as it boils. Add the yogurt (see notes) and water if required, and cook for another 2 to 3 minutes. Switch off the flame.1 tablespoon Yogurt
- Meanwhile, prepare the tempering. Heat oil in a pan on medium heat. Add cumin seeds, asafoetida/hing, dry red chilli, and crushed garlic cloves, and saute until garlic turns light golden in color.1 tablespoon Vegetable oil, 1 teaspoon Cumin seeds, 5 cloves Garlic, ⅛ teaspoon Asafoetida, 1 piece Dry Red Chilie
- Add this tempering to the curry and mix well.
- Delicious Aloo Vindaloo is now ready. Garnish it with coriander leaves. Serve hot with rice or any bread and enjoy.
Notes
Expert Chef Tips
- To reduce the spiciness, reduce the number of red chilies used in the recipe. I prefer to use Kashmiri Red Chilies as they impart a beautiful red color and are not very spicy.
- If you do not have methi/fenugreek seeds, simply skip it.
- If you do not have whole spices listed for preparing the gravy, replace them with 1 to 1.5 teaspoons of garam masala powder.
- You can skip fennel seeds/saunf, if you don't have them in your pantry.
- You can add (leftover) roasted potatoes (or other grilled meat) instead of boiling potatoes in the curry.
- For authentic Goan taste, replace yogurt with one teaspoon of vinegar and add ¾ teaspoon of jaggery or sugar while cooking the potatoes.
Le-Lunaa
Hi Kushi, that dum aloo looks delicious! I might have to try cooking it myself.
Kushi
Thank you dear 🙂