Potato Vindaloo
Here’s a delicious and easy way to enjoy the bold flavors of Goan cuisine—Potato Vindaloo! This dish is spicy, tangy, and totally comforting. It’s made with just a handful of ingredients and a ready-to-use Vindaloo masala, making it ideal for a quick dinner or meal prep.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
To boil potatoes in Instant pot 15 minutes mins
Course Side Dish, Snack
Cuisine Indian
Servings 4
Calories 190 kcal
- 18 oz Potatoes 500g about 4–5 medium, boiled, peeled & cubed or halved
- 2 tbsp oil vegetable or mustard oil works well
- 1 medium onion finely chopped
- 2 tbsp tomato paste
- 2 tbsp premade fry Vindaloo masala adjust to your spice level
- 1/2 cup water more or less depending on your gravy preference
- Salt to taste
- 1 tsp sugar
- 1 tsp vinegar
- Fresh cilantro to garnish
Boil potatoes until fork-tender. Peel and cut into chunks or halves. Set aside.
Heat oil in a pan. Add the chopped onion
Cook until soft and golden.
Stir in 2 tbsp tomato paste and sauté for a minute until it deepens in color. This adds body and slight sweetness to the dish. Add few tbsps of water if mixture is tto dry and sticks.
Add the premade fry vindaloo masala. Sauté for 30 seconds to let the spices bloom.
Add the cooked potato chunks, salt, sugar, and 1/2 cup water.
Let it simmer gently for 5–10 minutes so the potatoes soak up the flavor. Add more water if needed for a thinner gravy. Stir in vinegar.
Sprinkle chopped cilantro on top and serve hot.
1. You can adjust the amount of Vindaloo masala to suit your spice level. 3. Tomato paste adds color and thickness; don’t skip it. 4. Leftovers can be stored in the fridge for up to 3 days. 5. Add chickpeas or tofu for extra protein.