Vindaloo – Vegan Potato Vindaloo – Aloo Vindaloo

Potato vindaloo or Aloo Vindaloo is a vegetarian version of the most famous spicy Goan curry – Pork Vindaloo. Potato vindaloo is made with boiled potatoes marinated in the vindaloo masala and sauteed until the masala is nicely incorporated with the potatoes. Potato vindaloo is a vegan and gluten-free dish served with flatbread.

When you hear the name vindaloo the one thing that pops up is the spiciness that is associated with this dish. But the fact is, like any other dish it should have as much heat as you want to have. Chilles used here are just to bring out the flavours and give a hint of spiciness to this dish.

potato vindaloo aloo vindaloo vegan goan curry vegetarian dish

Vindaloo is originated from Portuguese sailors who used to preserve meat for their journey to India in vinegar and garlic. Giving India’s hot climate, it was essential to preserve any kind of food items back then. Today, vinegar is extensively used in Goan cooking to give a tangy and tart kick to their meat and fish dishes.

Vindaloo is one of the most favourite Goan curries among locals and tourists here. Making potato vindaloo/aloo vindaloo is easy and quick. Made with boiled potatoes and aromatic whole spices along with red Kashmiri chillies and white vinegar imparts nice bright colour and tangy kick to this flavourful curry.

To make potato vindaloo/aloo vindaloo just a handful of whole spices are needed such as black peppercorns, cloves, green cardamom, cumin seeds, coriander seeds along with fresh herbs like garlic and ginger. And that’s pretty much all the spices that go into it. This makes a perfect weekend meal option for lunch or dinner along with any flatbreads.

To make this dish I have used Kashmiri red chillies that I soaked into water for 2 hours and then blended into a fine paste. You may use any red chillies that are available in your household. To make vindaloo masala two main ingredients are needed, that is garlic and white vinegar.

Traditionally vindaloo is a curry-based dish but for potatoes, for my personal preference, I have made it in a semi-dry consistency. If you are looking to make curry, add water as per the consistency that you require

To make Potato Vindaloo / Aloo Vindaloo I used:

Whole Spices: Whole spices imparts a nice flavour and depth to this dish.

Kashmiri Red Chillies: They give that bright red colour which is the most important characteristic of this dish.

White Vinger: The use of vinegar plays an important role in making a vindaloo recipe. Not only for meat but for vegetarian variation also this vinegar imparts nice tangy zing to this recipe.

Garlic & Ginger: These herbs add depth of flavour to this dish.

Boiled Potatoes: I have used boiled potatoes here that I have cubed. But instead of that, you may also use boiled baby potatoes.

Onion: I slightly caramelised the onion to balance the tartness of vinegar in this dish.

Salt & Sugar: To balance the taste.

Oil: For cooking

You may also like some of these related recipes

Dry Potato Recipe

Curry Recipes

Vegan Recipes

Poori Recipes

Food FAQ’s

Let’s see how to make Potato Vindaloo / Aloo Vindaloo with aromatic spices in your home kitchen.

Serves: 3 Persons

Prep time: 15 minutes

Cook time: 10 minutes

Cooking level: Easy

Taste: Spicy

Whole Spices

  • 6 nos. Black Pepper Corn
  • 2 nos. Green Cardemom
  • 3 nos. Cloves
  • ½ tsp Cumin Seeds
  • ½ tsp Coriander Seeds
  • ½ inch Cinamon Stick

To make the Vindaloo paste (masala)

  • 3 cloves Garlic
  • 1 inch Ginger
  • 2 teaspoon White Vinegar
  • 4 Dry Kashmiri Red Chillies (soaked and deseeded) you may use any red colour chillies that are available at your end.

To make Potato Vindaloo

  • 3 Large Potatoes – Boiled peeled and cubes or Boiled Baby Potatoes
  • 1 medium-sized Onion finely chopped
  • 2 tablespoon Oil
  • Salt to taste
  • 1 tsp sugar to balance the taste.
  • Water just to sprinkle
  • To make Potato Vindaloo let’s start with whole spices
  • In a blender, add black peppercorns, cloves, green cardamom, cinnamon stick, cumin seeds and coriander seeds.
  • Blend to a coarse powder. To the blended spices add soaked Kashmiri red chillies, garlic, ginger and vinegar. Blend to a fine paste using some water.
  • Masala Paste is ready.
  • In a deep bowl, marinate the potatoes with this masala paste for about 15 minutes.
  • Meanwhile, In a saucepan heat oil and add finely chopped onions.
  • Saute onions till golden brown.
  • Add the marinated potatoes along with salt and sugar. Mix well.
  • Cove and cook for 10 minutes on low to medium flame so that the vindaloo masala cooks well.
  • Potato Vindaloo / Aloo Vindaloo is ready.
  • Garnish with Cilantro and serve with flatbread.
One thing to note here is that for my personal preference I have made this potato vindaloo into a semi dry vegetable but for curry you may add extra water as per the conisisty of the gravy you need.

Note:

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