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Potato Vindaloo Curry

Erin Rebecca
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.
Cook Time 40 mins
Total Time 40 mins
Course Side
Cuisine Indian


  • 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


  • 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.