Aloo Vindaloo is a spicy Indian dish consisting of potatoes and onions in a spicy tomato sauce. The dish is usually served with rice, roti, or naan.
Aloo Vindaloo is a dish from the Indian subcontinent, standard in India, Sri Lanka, Pakistan and Bangladesh. The dish is usually made with potatoes, tomatoes, onions and spices.
Vindaloo is usually a non-vegetarian dish from Goan delicacies with roots relationship again to the Portuguese occupation. It is a vegetarian model the place the meat is substituted with common potatoes, cooked with quite a lot of spices.
Serve this with roti, pulao, biryani or any rice dishes.
Aloo Vindaloo Recipe
Aloo Vindaloo is a spicy Indian dish consisting of potatoes and onions in a spicy tomato sauce. The dish is usually served with rice, roti, or naan.
Elements for Aloo Vindaloo
- 500 g Potatoes
- 1 Onion finely chopped
- 5 Garlic Cloves minced
- 2 to three tsp Pink Chilli Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp Cardamom Powder
- 1/4 tsp Pepper Powder
- a pinch Clove Powder
- 1 to 1 1/4 cup Water
- 1 tsp Mustard Seeds – 1 tsp
- 1 Bay Leaf
- 250 g Tomatoes boiled, peeled and diced
- 1 1/4 tbsp Pink Wine Vinegar
- handful Coriander Leaves
- 3 tsp Oil
- as per style Salt
How one can make Aloo Vindaloo
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Wash and lower the potatoes into small/medium cubes, about 1/2 inch items. Boil the tomatoes, peel the pores and skin and cube them.
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Warmth oil in a broad pan over medium flame.
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Add the onions, potatoes and a pinch of salt.
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Cook dinner till the onions and potatoes start to melt, roughly 10 minutes.
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Add the minced garlic, crimson chilli powder, cumin powder, cardamom powder and clove powder.
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Stir to combine effectively.
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After a minute or two, pour the water and blend effectively, scraping up any browned bits.
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Add the mustard seeds, bay leaf and a few extra salt as per style.
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Cowl the pan with a lid.
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Simmer over medium-low flame for about 10 to fifteen minutes or till the potatoes are tender.
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Add the tomatoes, vinegar and stir.
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Simmer for one more 10 to fifteen minutes or till the sauce has thickened barely.
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Discard the bay leaf.
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Season with salt and pepper powder.
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Garnish with coriander leaves.
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Serve.
