Traditionally, It is was made with pork but with time, many versions have surfaced including chicken vindaloo, lamb vindaloo, shrimp vindaloo, pork vindaloo, paneer vindaloo, and aloo vindaloo.
Just like other vindaloo curries, aloo vindaloo (potato vindaloo) is also a hot and spicy curry that has a tangy vinegary taste and is bright red in color. Serve it with steamed rice or poi (Goan bread) for a hearty meal.
How To Make Aloo Vindaloo
Make Vindaloo Paste
- 10-12 Kashmiri dry red chilies
- 2 tablespoon whole coriander seeds
- 3-4 cloves
- 1-inch piece of whole cinnamon
- 2-3 green cardamoms
- 8-10 whole peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
In a skillet over medium heat until fragrant and slightly browned, stirring continuously.
Add the roasted ingredients to a blender along with
- 1-inch piece of ginger (chopped)
- 6-8 cloves of peeled garlic
- 1 and ½ tablespoon tamarind paste
- 1 tablespoon white vinegar
- ½ cup water
and make a smooth vindaloo paste.
Scrape the sides of the blender a few times while blending.
Make The Curry
Heat 4 tablespoon of cooking oil in a pressure cooker over high heat.
When the oil is hot, add 1 cup of chopped onions and cook till golden brown (8-10 minutes), stirring frequently.
Add 1 lb (500 g) peeled potato cubes (½-inch cubes) and cook on high heat for 3- 4 minutes.
Add ½ cup tomato puree (or 2 tablespoon tomato paste) and the vindaloo paste that we made earlier.
Now add 1 teaspoon salt, ½ teaspoon 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 ¼ teaspoon sugar and cook for another minute.
Check for salt and add more if needed. Serve hot with steamed rice or chapati.