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The tastiest Goan Potato Vindaloo served in a white bowl.
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5 from 12 votes

Best Aloo Vindaloo (Easy Goan Potato Vindaloo Curry)

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: goan, Indian, Portuguese
Diet: Vegetarian
Servings: 4 people
Calories: 401kcal
Author: Kushi

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.

Nutrition

Calories: 401kcal | Carbohydrates: 81g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 623mg | Potassium: 2108mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1437IU | Vitamin C: 185mg | Calcium: 109mg | Iron: 6mg