Goan Potato Vindaloo

Servings: 4 · Prep: 15 min · Cook: 55 min · Total: 70 min

Ingredients

• 1 1/2 pounds yellow potato
• 8 oz diced yellow onions
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons jarred minced garlic
• 1 tablespoon jarred minced ginger
• 14 1/2 ounces tomatoes
• 1/3 cup distilled white vinegar
• 1 cup water
• 1 teaspoon cayenne pepper
• 2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 4 count cloves
• 1 1/4 teaspoons salt

Equipment

Measuring Cups; Measuring Spoons; Chef’s knife; Wooden spoon; Large deep skillet with lid; Large cutting board; measuring cups; measuring spoons; chef’s knife; wooden spoon; large deep skillet with lid; large cutting board

Steps

1. Prep potatoes and measure ingredients. 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.
   • 1 1/2 pounds yellow potato — rinsed and cut into 3/4-inch pieces
   • 8 ounces yellow onion — diced
   • 1 1/2 tablespoons garlic — minced
   • 1 tablespoon ginger — minced
   • 14 1/2 ounces tomatoes — diced
   • 1/3 cup white vinegar
   • 1 cup Water
   • 1 teaspoon cayenne pepper
   • 2 teaspoons paprika
   • 1 1/2 teaspoons ground cumin
   • 2 teaspoons ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 4 Count cloves
   • 1 1/4 teaspoons Salt

   Keep the knife blade angled away from fingers while cutting the potatoes.

2. Sauté onions. 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.
   • 2 tablespoons vegetable oil
   • 8 ounces yellow onion — diced

   Use caution when adding onions to hot oil to reduce splatter.

3. Add garlic and ginger. Stir in the minced garlic and ginger and cook for 1 minute, until fragrant but not browned.
   • 1 1/2 tablespoons garlic — minced
   • 1 tablespoon ginger — minced
4. Toast spices. 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.
   • 1 teaspoon cayenne pepper
   • 2 teaspoons paprika
   • 1 1/2 teaspoons ground cumin
   • 2 teaspoons ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 4 Count cloves
   • 1 1/4 teaspoons Salt
5. Simmer potatoes before adding acid. 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.
   • 1 1/2 pounds yellow potato — rinsed and cut into 3/4-inch pieces
   • 1 cup Water

   Lift the lid away from your face to avoid steam burns.

6. Check potato tenderness. 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.

7. Add tomatoes and vinegar. Stir in the diced tomatoes with their juices and the vinegar. Bring the sauce back to a gentle simmer, leaving the skillet uncovered.
   • 14 1/2 ounces tomatoes — diced
   • 1/3 cup white vinegar

   Stir gently when adding the tomatoes and vinegar to reduce splatter.

8. Reduce the sauce. 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.

9. Remove cloves and rest. 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.
   • 4 Count cloves

https://plumtally.com/recipes/goan-potato-vindaloo-r909905hoz4d