Vegetable Vindaloo / Mix Vegetable Curry Recipe / Easy Goan Curry with Mixed Vegetables

Soak 3 Kashmiri chilies and 2 Byadgi chilies in boiling hot water for an hour.

Remove the stocks and de-seed the chilies.

Grind 1 teaspoon of cumin seeds, 1/4 teaspoon of mustard seeds, 15 peppercorns, 5 cloves, 1 inch stick of cinnamon, and 3 pods of green cardamom until fine.

Add 5 large cloves of garlic, 1 inch piece of ginger, and 1 large chopped tomato to the ground spices.

Add the soaked chilies and 4 tablespoons of the chili soaking water to the mixture and blend until smooth.

Heat 2 teaspoons of oil in a vessel over medium flame and sauté 1 large chopped onion until browned.

Add 1/4 teaspoon of turmeric powder and 1/2 cup of water to the onions.

Add 50 grams of cleaned and chopped green beans and cook for 3 to 4 minutes.

Add 15 grams of washed cauliflower florets and 150 grams of peeled and washed baby potatoes to the pot, along with a little more water, and cook for 6 to 7 minutes on low heat.

Add 50 grams of chopped paneer, 4 tablespoons of the chili water, and the vindaloo masala paste to the pot, rinsing the mixer jar with some water to thin the mixture.

Cover the vessel and let the curry boil for 2 minutes on low heat.

Crumble Maggie magic vegetarian cubes into the curry and stir well.

Let the curry boil for 1 minute, then add 2 tablespoons of vinegar and 2 teaspoons of sugar to balance the flavors.

Adjust the salt to taste, adding 3/4 teaspoon of salt after the Maggie cubes are added.

Garnish the curry with fresh coriander and plate it for serving.

Equipment Needed

Spice Level:

Dietary

Allergens