Sorting by


Goan Aloo Vindaloo (Potato Vindaloo)

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

Dry roast

  • 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.

Roasted ingredients.

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.

Ready vindaloo paste.

Make The Curry

Heat 4 tablespoon of cooking oil in a pressure cooker over high heat.

Oil heating in a pressure cooker.

When the oil is hot, add 1 cup of chopped onions and cook till golden brown (8-10 minutes), stirring frequently.

Chopped onions added to the cooker.

Add 1 lb (500 g) peeled potato cubes (½-inch cubes) and cook on high heat for 3- 4 minutes.

Potato cubes added to the cooker.

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.

Tomato puree, vindaloo paste, turmeric powder and salt added to the cooker.
Water added to the cooker and mixed 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.

Lid of the cooker closed.

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.

Sugar added to the cooker.

Check for salt and add more if needed. Serve hot with steamed rice or chapati.

Leave a Reply