Description
Dive into a bowl of this spicy potato vindaloo curry, a A delicious Indian vegetarian dish that is quick to make for lunch or dinner.
Ingredients
Scale
- 1 Tbsp . cumin seeds
- 1 Tbsp . coriander seeds
- 4 black peppercorns
- 1 tsp . tumeric
- 2 tsp . paprika
- 1 tsp . cinnamon
- 1 tsp . mustard seeds
- 3 Tbsp . vegetable oil
- 2 shallots thinly sliced
- 1 serrano pepper sliced in half
- 1 Tbsp . tomato paste
- 8 cloves garlic minced
- 2 inch knob ginger peeled and minced
- 3 large Russet potatoes about 2 ½ pounds (cut into 1” cubes)
- 2 cups water
- 1/3 cup apple cider vinegar
- 2 tsp . brown sugar
- Salt and pepper to taste
- Greek yogurt for serving
- Cilantro and mint for serving
Instructions
- In a small skillet over medium-high heat, toast the cumin, coriander, cloves and peppercorns until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add tumeric, paprika, and cinnamon, set aside.
- In a large, deep skillet or dutch oven heat the oil over medium-high heat. Add the mustard seeds, shallots and serrano pepper with a pinch of salt and pepper and sautee until the shallots begin to brown, about 5 minutes.
- Add tomato paste, garlic, ginger and spice mixture and cook until fragrant, 2-3 minutes.
- Add potatoes, water, vinegar, brown sugar and a pinch of salt. Bring to a boil, reduce heat and let simmer 20-25 minutes, until the potatoes can be pierced with a fork easily. Remove lid and cook for an additional 5-10 minutes until the sauce has thickened.
- Serve with greek yogurt, cilantro and mint if desired.
- Cook Time: 40 minutes
- Category: Side
- Cuisine: Indian