– 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.