Ingredients: 12 Kashmiri dry red chillies – deseeded and soaked in hot water for 1/2 hour,1/4 teaspoon Methi Seeds (Fenugreek Seeds) – roasted,7 Garlic – cloves,4 Shallots – peeled,1/2 teaspoon Cumin seeds (Jeera),1/4 teaspoon Turmeric powder (Haldi),2 teaspoon Vinegar,1/3 cup Water – as required to grind to puree,3 Potatoes (Aloo) – cleaned,Salt – as needed,2 tablespoon Sunflower Oil,1 teaspoon Mustard seeds,10 Curry leaves,Water – Enough for boiling potatoes,1/2 teaspoon Sugar
Time in minutes: 40 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making Potato Vindaloo Recipe first place a large sauce pan or heavy bottomed pot on the heat.Add the chopped potatoes into it, cover them with water, add a little salt and place it on the heat. Bring it to a boil and simmer it until the potatoes are par-cooked. They should be soft when a knife is inserted into them, but they shouldnt be mushy and give way.Strain the potatoes, reserving some boiled water separately, and keep both aside for later use.In a mixer jar add all the ingredients under “For the Vindaloo paste” list and grind them into a fine, smooth paste.Next, place a kadai on the heat, add some oil and mustard seeds to it. Allow it to sputter, and then add curry leaves.When the curry leaves are crisp, add the vindaloo paste and saute until the raw smell goes away and oil begins to separate at the edges.Add 1/2 cup of reserved water in which the potatoes were cooked water, the boiled potatoes, check for salt and adjust as required.Cook the curry together, stirring in between until the curry thickens. This may take 10-12 minutes.Sprinkle some sugar and stir once before switching off. Add additional curry leaves in the end and serve hot with Vegetable Biryani and Raita or Bread.