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Potato Vindaloo

Try this easy Potato Vindaloo recipe – a vegetarian twist on the classic Goan curry. It's spicy, tangy, and full of flavor.
5 from 3 votes
Enozia Vakil
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 2 servings
Calories 433 kcal

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.

Nutrition

Calories: 433kcalCarbohydrates: 89gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 322mgPotassium: 2266mgFiber: 13gSugar: 11gVitamin A: 1435IUVitamin C: 108mgCalcium: 140mgIron: 6mg
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