Potato Vindaloo


1/2 kg potato, peeled and cubed
6 shallots
1 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
2 big garlic cloves
1 1/2-2 tsp vinegar ( or 1 tsp tamarind)
1 tsp cumin seeds
1/4 tsp fenugreek powder
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
1/2 tsp sugar
salt to taste
1 1/2 tbsp oil


  1. Boil water in a sauce pan and cook potato adding little salt till 3/4 th cooked. Drain the water and keep it aside.
  2. Grind together shallots, kashmiri chilli powder, turmeric powder, garlic cloves, cumin seeds to a paste adding vinegar and little water.
  3. Heat oil in a pan and splutter mustard seeds and add dry red chillies and curry leaves.
  4. Add masala paste, fenugreek powder and little water and saute well till the raw smell goes and oil separates.
  5. Add cooked potato and salt and mix well.
  6. Add about 1 1/4-1 1/2 cup of water and cook covered till potatoes are cooked well and the gravy thickens.
  7. Switch off the flame and add sugar and mix well. Serve hot…
  • If you are using whole kashmiri chilli, soak 10-12 whole kashmiri chillies in hot water and then grind together with the same ingredients as above…

Recipe Source: Magic Oven

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