1h 10mGoan Potato Vindaloo
A substantial vegan Goan potato vindaloo with tender baby yellow potatoes in a vinegar-forward tomato chile-spice sauce. Distilled white vinegar, canned tomatoes, and individually named spices give it a bold sour heat.
- Cuisine
- Goan Indian
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Cook this recipe
- yellow potato-1.5 pound
- tomatoes-14.5 ounces
- water-1 cup
- distilled white vinegar-0.33 cups
- vegetable oil-2 tablespoons
- diced yellow onions-8 oz
- jarred minced garlic-1.5 tablespoons
- jarred minced ginger-1 tablespoon
- paprika-2 teaspoons
- ground coriander-2 teaspoons
- ground cumin-1.5 teaspoons
- salt-1.25 teaspoons
- cayenne pepper-1 teaspoon
- ground turmeric-0.5 teaspoons
- cloves-4 count
- ground cinnamon-0.25 teaspoons
Rinse the potatoes and cut them into 3/4-inch pieces. Measure the onion, minced garlic, minced ginger, tomatoes with their juices, vinegar, water, spices, and salt before cooking.
Keep the knife blade angled away from fingers while cutting the potatoes.
Heat the vegetable oil in a large deep skillet over medium heat, add the diced onions, and cook for 6 to 8 minutes until softened and lightly golden.
Use caution when adding onions to hot oil to reduce splatter.
Stir in the minced garlic and ginger and cook for 1 minute, until fragrant but not browned.
Add the cayenne pepper, paprika, ground cumin, ground coriander, ground turmeric, ground cinnamon, whole cloves, and salt; stir to toast the spices for 30 seconds.
Add the potatoes and measured water, then bring to a gentle simmer. Cover and cook over medium-low heat for about 15 to 20 minutes, stirring occasionally, until a knife slides easily into the potatoes. Add a small splash of water if the pan starts to dry. Keep the tomatoes and vinegar aside until the potatoes are tender.
Lift the lid away from your face to avoid steam burns.
Pierce a potato piece: the knife should slide in without resistance. If the center is still firm, continue cooking covered and check again before adding the tomatoes or vinegar.
Keep the skillet at a gentle simmer and add a splash of water if it starts to dry.
Stir in the diced tomatoes with their juices and the vinegar. Bring the sauce back to a gentle simmer, leaving the skillet uncovered.
Stir gently when adding the tomatoes and vinegar to reduce splatter.
Simmer uncovered for about 10 to 15 minutes, stirring occasionally, until the sauce coats the tender potatoes thickly. If the sauce gets too dry, loosen it with a small splash of water.
Stir gently as the hot sauce thickens to reduce splatter.
Remove the whole cloves, then taste and adjust the seasoning. Let the curry rest off the heat for 5 minutes before serving with rice or bread.
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