Aloo vindaloo (aka potato vindaloo) is a vegan Goan curry dish that's full of warming, exotic spices. Serve it with mint raita to cool down vindaloo's spicy kick.
What is Aloo Vindaloo?
Vindaloo, known as vindahlo (vinegar) in Goa actually comes from a Portuguese dish known as carne de vihna d'alhos. Portuguese sailors preserved raw ingredients in garlic and wine. Local Goan chefs adapted this recipe to include vinegar instead of wine....and vindaloo was born!
Traditional Goan vindaloo recipes call for pork. But, vegetarians and vegans can enjoy all the fiery, vinegary spiciness of this classic Indian curry house dish with "aloo", which literally translates to potatoes.
How To Make Aloo Vindaloo
- Peel and dice your potatoes. Boil them for 7 minutes, drain and set them aside in a large bowl.
- Now, we'll make a traditional curry paste. Once you've made your own, I guarantee you'll never go back to pre-packaged curry sauces! In a heavy bottomed skillet, dry fry the coriander seeds, cumin seeds, cardamom pods and mustard seeds until they release their aroma. The cardamom pods should pop open. Discard their outer skin and transfer your curry spices to a mortar (or a spice grinder).
- Add the Kashmiri chili flakes. Two tablespoons will make the curry quite spicy, so if you prefer less heat, reduce the chili spices accordingly. Like it extra spicy? Add some more!
- Add in the turmeric, cinnamon, ground cloves, garlic cloves, ginger and pepper. Grind until all the spices are broken down.
- Add the tomato paste and vinegar and grind until a thick paste forms.
- Add your curry paste and the tomato puree to the bowl with the potatoes and mix until the potatoes are evenly coated in the vindaloo sauce. Allow them to marinate for 15 minutes.
- In a large saute pan, saute your onions in the vegetable oil for 5-7 minutes.
- Add the aloo vindaloo to the pan and allow it to simmer for 10 minutes.
- While the aloo vindaloo is simmering away, mix your vegan yogurt, mint and lemon juice in a small bow.
- Serve your aloo vindaloo with the mint raita and rice or Indian flat breads.
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FAQ And Tips For Making The Best Vindaloo
Yep! It sure is!
You can store aloo vindaloo in an airtight container for three days.
Vindaloo curry paste freezes well, so I recommend making the sauce ahead and freezing it. Don't freeze the potatoes. Simply boil them and add them to the defrosted vindaloo paste in a saute pan and heat through.
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- 4 Russet potatoes peeled and diced
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 10 cardamom pods
- ½ teaspoon mustard seeds
- 3 teaspoons chili flakes
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon ground cloves
- 1 teaspoon minced ginger
- 2 teaspoons white vinegar
- 2 tablespoons tomato paste
- 2 cups tomato puree
- 2 tablespoons olive oil
- 1 onion finely diced
For The Mint Raita
- 1 cup plant based yogurt
- 1 tablespoon mint finely chopped
- 1 teaspoon lemon juice
- Peel and dice potatoes. Parboil for 7minutes. Drain and set aside in a large bowl.
- In a cast iron skillet, toast the coriander seeds, cumin seeds, cardamom pods and mustard seeds over low heat. They're done when they begin to release their aroma. Transfer them to a mortar (or spice grinder) and add the chili flakes, turmeric, garlic cloves, cinnamon, ground cloves and pepper. Grind into a fine spice, discarding the cardamom pods.
- Add the vinegar and tomato paste and continue grinding until a paste forms.
- Transfer the curry paste and the tomato puree to the bowl with the potatoes and allow to marinate for 15 minutes.
- Saute the onions for 5 minutes.
- Add the potatoes and spice mixture and saute for 10 minutes.
To Make Mint Raita
- Combine vegan yogurt, min and lemon juice in a small bowl.