Goan Aloo Vindaloo Recipe

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard provides similar flavor with less cost.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: red chili flakes

Paprika offers color and mild heat at a lower price.

cinnamon stick

🥗Healthier: ground cinnamon

💰Cheaper: cinnamon powder

Ground cinnamon is more accessible and easier to use.

Dry roast red chilies, coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds in a skillet over medium heat until fragrant and slightly browned, stirring continuously.

Add the roasted ingredients to a blender along with ginger, garlic, tamarind paste, white vinegar, and ½ cup water and make a smooth vindaloo paste.

Scrape the sides of the blender a few times while blending.

Heat oil in a pressure cooker over high heat.

When the oil is hot, add onions and cook till golden brown (8-10 minutes), stirring frequently.

Add potato cubes and cook on high heat for 3-4 minutes.

Add tomato puree and the vindaloo paste that we made earlier.

Now add salt, turmeric powder, and 2 cups of water and mix well.

Close the lid of the cooker and pressure cook for one whistle on high heat and then set the heat to low.

Cook for 5 minutes on low heat and then remove the cooker from heat.

Let the pressure release naturally for 10 minutes. Release the remaining pressure and open the lid of the cooker.

Add sugar and cook for another minute.

Check for salt and add more if needed.

Serve hot with steamed rice or chapati.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens