Potato Vindaloo Curry (Aloo Vindaloo) is a spicy Indian vegetarian dish that makes a quick and healthy lunch or dinner.
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This dish is inspired from my childhood – Trips to the Indian food buffet with my vegetarian dad. I loved all the spices, the bright, bold colors, and the aromas that wafted throughout the restaurant.
Curries and cinnamon and turmeric and cardamom and my favorite spice of all, cumin. Anything with an abundance of cumin is going to find its way straight to my heart.
Most vindaloo recipes that you’ll find are for chicken vindaloo – a tomato based dish with a complex blend of spices which, very often, packs quite a bit of heat. I wanted to take that same dish, but turn it into a completely vegetarian meal – worth of my non- meat eating dad.
There is definitely an abundance of spices going on in this dish. Luckily, I already had all of them on hand. But, if you’ve got a more modest spice cabinet, I highly suggest checking out the bulk section of your grocery store. It’s a good way to get just a little bit of a lot of different spices, for cheap. Cumin, coriander, turmeric, paprika and cinnamon all lend their bold color to the finished product.
Why You’ll Love It
This dish is right in your face with those vibrant colors. The potatoes are almost dyed like little Easter eggs… Glowing in a bright orange hue. And, just like those potatoes absorb all those wonderful colors, they also absorb all of the intense flavors.
Spice from the serrano pepper, tartness from the vinegar and a hint smokiness from the cumin. A sprinkle of cilantro and fresh mint brighten everything up at the end, and a dollop of Greek yogurt (or sour cream if you prefer) helps to tame down that heat just a little bit if you get a bite of it with each potato.
A word of warning: Vindaloo is meant to pack a punch with its heat level. If you’d prefer a milder dish, be sure to seed that serrano pepper, and remove the ribs, or leave it out entirely. Or, swap it for a seeded jalapeno pepper.
Tip: This dish reheats beautifully, and it just gets better the longer it sits in the fridge (for up to three days). The flavors really get a chance to mesh all together and soak even further into those potatoes. I love making a big batch and taking it for lunches throughout the week.
Ingredients Needed
- Dried Spices: Cumin seeds, coriander seeds, black peppercorns, paprika, turmeric (or try one of these turmeric substitutes), cinnamon, mustard seeds.
- Vegetable Oil – Or, canola oil.
- Serrano Pepper – You can also use jalapeno, or omit the pepper for less heat.
- Garlic & Ginger
- Brown Sugar
- Greek Yogurt – Or, sour cream. For serving.
- Cilantro and Mint – For serving.
How to Make It
- Toast the cumin, coriander and peppercorns until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add tumeric, paprika, and cinnamon, set aside.
- Heat the oil and add the mustard seeds, shallots and serrano pepper with a pinch of salt and pepper and sautee until the shallots begin to brown.
- Add tomato paste, garlic, ginger and spice mixture and cook until fragrant.
- Add potatoes, water, vinegar, brown sugar and a pinch of salt. Bring to a boil, reduce heat and let simmer, covered, for 25-30 minutes, until the potatoes are tender.
- Remove lid and cook for an additional 5-10 minutes until the sauce has thickened.
- Serve with greek yogurt, cilantro and mint if desired.
What to Serve with It
This meal is delicious over basmati rice or quinoa with homemade naan on the side. Or, you can serve it next to a few other Indian-inspired dishes when you feel like recreating your favorite Indian takeout menu:
- More → 25+ Indian Side Dishes
How to Make Ahead + Store
- To store, keep the leftovers in an airtight container in the fridge for 3 to 4 days.
- To reheat, warm the potatoes in a saucepan or in the microwave until hot.
Wine Pairings for Vindaloo
- Dry Riesling is a great match for this squash curry. It’s hint of sweetness will tame down the heat while its acidity stands up to the bold blend of spices.
- Gewurztraminer is another lightly sweet wine that pairs nicely with this dish.
More Indian Food Recipes
More Easy Vegetarian Recipes
Did you try this potato vindaloo recipe?
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Full Recipe
Potato Vindaloo
Ingredients
- 1 Tablespoon cumin seeds
- 1 Tablespoon coriander seeds
- 4 black peppercorns
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon mustard seeds
- 3 Tablespoons vegetable oil (or canola oil)
- 2 shallots (halved and thinly sliced)
- 1 serrano pepper (thinly sliced (omit for less spicy) )
- 1 Tablespoon tomato paste
- 8 cloves garlic (minced)
- 2 inch knob ginger (peeled and minced)
- 4 medium russet potatoes (about 2 pounds, peeled & cut into 1” cubes)
- 2 cups water
- 1/3 cup apple cider vinegar
- 2 teaspoons brown sugar
- Salt and pepper (to taste)
- Greek yogurt (for serving)
- Cilantro and mint (for serving)
Instructions
- In a small skillet over medium-high heat, toast the cumin, coriander and peppercorns until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add tumeric, 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, covered, for 25-30 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.
Nutrition
This post was originally published in 2017. It was updated in 2021 to add new photographs. The aloo vindaloo recipe remains the same. Enjoy!
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