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Goan

Goan

Vegetable Vindaloo

  • Duration: 8 hours
  • Serves: 4-6 people
  • Spice Level: Medium

Authenticity Slice

A traditional Goan vindaloo recipe is spicy and tangy in taste. Make sure to marinate the vegetables in pickling spices for at least 6-8 hours before you cook to get the authentic flavour. Addition of garlic, ginger, oil, vinegar, jaggery while marination makes the dish truly delicious.

Trivia Tadka

Do you know that aloo in vindaloo has nothing to do with potatoes? A Portuguese dish that has undergone lots of transformation over the years, the name vindaloo evolved from vinho meaning red wine vinegar and alho meaning garlic.

Ingredients

  • Potatoes (aloo), cubed (1, large)
  • Cauliflower (gobi), chopped into florets (1/2, medium size)
  • Cauliflower (gobi), chopped into florets (1/2, medium size)
  • Carrot (gajar), peeled and cubed ( 1)
  • French beans, cut into 2” pieces (10–15)
  • Peas (matar), shelled (1/4 cup)
  • Onion, thinly sliced (2)

Paste for vindaloo marinade

  • Oil (mustard or sesame) (1 tbsp)
  • MTR Lal Mirch/Red Chilli Powder (1 tbsp)
  • MTR Haldi/Turmeric Powder (1/4 tsp)
  • MTR Dhaniya/Coriander Powder (1 tsp)
  • MTR Jeera/Cumin Powder (1/2 tsp)
  • MTR Special Garam Masala (1 tsp)
  • Tomato paste (1/2 cup)
  • Garlic (lehsun) pods, crushed into a paste (10)
  • Ginger (adrak), grated finely or crushed into a paste (3”)
  • Jaggery (gud), powdered (1 tbsp)
  • Tamarind (imli) juice (from marble size tamarind) (1 tbsp)
  • Vinegar (siraka) (2 tsp)
  • Salt (to taste)

For tempering

  • Mustard seeds (sarson) (1 tsp)
  • Oil (2 tsp, mustard or sesame)

For garnishing

  • Coconut (nariyal) milk (1/4 cup, optional)
  • Coriander (dhaniya) ( finely chopped)

Method

  • In a large bowl, add all the ingredients given under “paste for vindaloo marinade” and mix well.
  • Add the chopped vegetables, mix, cover the vessel using a lid /cling film and allow them to marinate for at least 4-8 hrs or overnight.
  • Once the veggies are well marinated, heat oil in a pan and temper with mustard seeds. Add the marinated vegetables and 1 cup of water.
  • Cook over low flame till the veggies are well-cooked (fork tender) but not mushy; it will take around 20 mins. Switch off the flame once done.
  • Stir in coconut milk (optional) and garnish with coriander leaves.
  • Your delicious vegetable vindaloo is ready to be served with steaming hot rice or naan.
  • Note: Adjust water quantity so that the gravy is not too thick.

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