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.
- 1103 views
- Share
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.
