Craving a bold and spicy Indian curry? This easy Potato Vindaloo recipe brings together tender potatoes simmered in a tangy and fiery scratch-made Vindaloo sauce bursting with Goan-inspired flavors.
Perfect for anyone who loves a hearty, flavor-packed vegetarian dish, this vindaloo is sure to become a favorite at your table. Love potato curries? Try my Aloo Methi stir fry recipe too!
This recipe is adapted from the classic Pork Vindaloo- a famous Goan dish heavily inspired by Portuguese flavors. Just like other Indian curries, it is bold and spicy, but also brings in a characteristic tanginess from the vinegar.
Aloo Vindaloo has quickly become a family favorite, and is my go-to dry curry (just like my Air Fryer Bhindi Masala) to whip up on a day when I don't want to put in too much kitchen time.
Quick Look
- 🔪Prep time: 5 mins.
- ⏲️Cook time: 15 mins.
- 👪 Servings: 2.
- 📋Main ingredients: Potatoes, Vindaloo paste, onions and tomatoes.
- ♨️Cooking method: Sauté onions and Vindaloo paste → add potatoes and canned tomatoes → cook until tender → garnish and serve.
- ⭐ Difficulty: Easy.
- 🥣Serving ideas: Pair with steamed rice, flatbread or naan and a simple side salad or masala buttermilk.
Jump to:
What's So Great About the Recipe?
- Bold, authentic flavor: This potato curry is a true Goan classic, brimming with tangy and spicy flavors.
- Hearty and vegetarian-friendly: Tender potatoes soak up the rich Vindaloo sauce in this delicious meat-free curry, perfect for vegetarians.
- Meal prep friendly: Tastes even better the next day (just like my eggplant Bharta), so you can make a big batch and enjoy the easy, flavorful leftovers.
Recipe Ingredients
Potatoes: Russet potatoes are great to use as they thicken the curry.
Onion: Red onion works best, for that sharp, pungent flavor.
Canned tomatoes: Or fresh tomatoes. Both work well!
Vindaloo paste: Whip up my homemade Vindaloo paste here (it takes just 15 minutes) or use a store-bought paste.
Mustard seeds: For the tempering! These lend the curry that bit of texture and heat.
Oil: Any cooking oil will do. Use Ghee for that smoky flavor!
Cilantro: To garnish.
See recipe card for quantities.
Substitutions & Variations
- Cooking oil swap: Swap your regular cooking oil with some lemon infused olive oil to bring another layer of tanginess to the dish.
- Heat adjustment: Want to lend the dish a bit of heat? Add some red pepper flakes or cayenne into the mix.
- Season smart: If you feel the need to season the dish, consider using sea salt or an infused salt (like citrus salt) for better flavor.
- Potato swap: If you can't find Russet potatoes, use Yukon Gold or white potatoes. I love making this (and my Schezwan potatoes) with baby potatoes.
How to Make Potato Vindaloo
Step 1: Splutter mustard seeds in oil on high heat until they crackle. Next, add the chopped onions and Vindaloo paste and sauté for a couple of minutes.
Step 2: Add diced potatoes.
Step 3: Add canned tomatoes and give it a quick mix. Cover and cook on medium-low until the potatoes are tender.
Step 4: Taste and adjust seasonings if needed. Garnish with chopped fresh cilantro and serve.
💭Top Tip
Start with boiled potatoes to whip up this potato Vindaloo in under 10 minutes!
How to Store Leftover Aloo Vindaloo
Store your leftover Vindaloo curry in the refrigerator for 2-3 days. Use a clean airtight container, and reheat it in the microwave or in a pan over medium heat, adding a splash of water to adjust its consistency.
Tips & Tricks to Nail the Recipe
- Season with caution: Your Vindaloo paste will already have a lot of spice and salt- keep that in mind before you season the dish. It's always good to do a quick taste and then add more seasonings.
- Make-ahead: The flavors of the curry deepen with time, which is why, it is great to make it a day ahead of when you want to serve it.
- Consistency matters: This curry is meant to be slightly dry, but if you really love that sauciness, you can add more water to loosen it up.
- Adjust tanginess: If the curry is too tangy for your liking, add half a teaspoon of jaggery or date sugar to balance it out.
- Modify mix-ins: You can also modify this recipe with a protein of your choice. Chicken, tofu and Paneer are some good options. This is actually similar to my Teriyaki series- I made just one Teriyaki sauce and used it for my Teriyaki chicken, Teriyaki cauliflower and Teriyaki veggie stir fry recipes.
How to Serve Potato Vindaloo
Just like any good Indian curry, this Vindaloo curry is best served with a flatbread like roti or naan, or some classic Indian cumin rice. The last time I made this, I paired it with my spicy Bullet Naan and some garlic turmeric rice and it was such a fantastic combo!
Indian food is incomplete without condiments- try a basic Kachumber salad or Laccha onion salad or whip up a nice cooling Dahi Boondi to tone down the heat from the curry.
Troubleshooting and FAQs
Yes, you can make potato Vindaloo in an Instant Pot. Start by sautéing the onions using the sauté function, add the potatoes and other ingredients and pressure cook for 5 minutes on high pressure.
If the potato Vindaloo has turned too spicy, add half a cup of yogurt into the mix to tone down the heat.
More Indian Recipes
Looking for other recipes like this? Try these:
If you tried this potato Vindaloo recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Potato Vindaloo
Ingredients
- 4 potatoes
- 1 tablespoon Vindaloo paste
- 1 red onion
- 1 can diced tomatoes
- ½ teaspoon mustard seeds
- 2 teaspoon oil
- 1 teaspoon cilantro chopped
Instructions
- Splutter mustard seeds in oil on high heat until they crackle. Next, add the chopped onions and Vindaloo paste and sauté for a couple of minutes.
- Add diced potatoes.
- Add canned tomatoes and give it a quick mix. Cover and cook on medium-low until the potatoes are tender.
- Taste and adjust seasonings if needed. Garnish with chopped fresh cilantro and serve.
Notes
- Start with boiled potatoes to whip up this potato Vindaloo in under 10 minutes.
- The flavors of the curry deepen with time, which is why, it is great to make it a day ahead of when you want to serve it.
- Do a taste test before you add salt or any other seasonings. The Vindaloo paste is usually very strong and has enough salt.
- If the curry is too tangy for your liking, add half a teaspoon of jaggery or date sugar to balance it out.
- If the potato Vindaloo has turned too spicy, add half a cup of yogurt into the mix to tone down the heat.
