This Potato Vindaloo is a traditional, spicy potato curry dish that’s perfect for a vegetarian lunch or dinner.
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
4 black peppercorns
1 teaspoon turmeric
2 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon mustard seeds
3 Tablespoon vegetable oil
2 shallots, thinly sliced
1 serrano pepper, sliced in half
1 Tablespoon tomato paste
8 cloves garlic, minced
2” knob ginger, peeled and minced
3 large Russet potatoes, cut into 1” cubes (about 2 ½ pounds)
2 cups water
1/3 cup apple cider vinegar
2 teaspoon brown sugar
Salt and pepper, to taste
Greek yogurt, for serving
Cilantro and mint, for serving
Prep Time: 10min | Cook Time: 40min
In a small skillet over medium-high heat, toast the cumin, coriander, cloves and peppercorns until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add turmeric, paprika, and cinnamon, set aside.
In a large, deep skillet or dutch oven heat the oil over medium-high heat. Add the mustard seeds, shallots and serrano pepper with a pinch of salt and pepper and sautee until the shallots begin to brown, about 5 minutes.
Add tomato paste, garlic, ginger and spice mixture and cook until fragrant, 2-3 minutes.
Add potatoes, water, vinegar, brown sugar and a pinch of salt. Bring to a boil, reduce heat and let simmer 20-25 minutes, until the potatoes can be pierced with a fork easily. Remove lid and cook for an additional 5-10 minutes until the sauce has thickened.
Serve with greek yogurt, cilantro and mint if desired.
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