Recipe: Two Potato Vindaloo

Here’s one that I know our Niki will like. Found via the Guardian.

Two potato vindaloo

Two Potato Vindaloo

Ingredients:

  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 8 cardamom pods
  • ½ tsp cloves
  • ½ tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • 2 tbsp vegetable oil
  • 2 large shallots (about 150g each)
  • ½ tsp brown mustard seeds
  • ½ tsp fenugreek
  • 25 curry leaves
  • 2 tbsp chopped ginger
  • 1 red chilli, finely chopped
  • 3 ripe tomatoes, peeled and roughly chopped
  • 50ml cider vinegar
  • 400ml water
  • 1 tbsp caster sugar
  • Salt
  • 400g (net weight) waxy potato, peeled and cut into 2.5cm dice
  • 2 small red peppers, cored and cut into 2cm dice
  • 400g (net weight) sweet potato, peeled and cut into 2.5cm dice
  • Mint or coriander leaves, to serve

Method:

Dry-roast the cumin, coriander and cardamom in a small frying pan until they begin to pop. Transfer to a mortar, add the cloves and work with a pestle to a fine powder, discarding the cardamom skins once the seeds are released. Add the turmeric, paprika and cinnamon, and set aside.

Heat the oil in a large, heavy-based pot. Add the shallots, mustard seeds and fenugreek, and sauté on high heat for eight minutes, or until the shallots brown. Stir in the curry leaves, ginger, chilli and ground spices, and cook for another three minutes.

Add the tomatoes, vinegar, water, sugar and some salt, bring to a boil and leave to simmer, covered, for 20 minutes. Add the potatoes and peppers, and simmer for another 20 minutes. Now add the sweet potatoes, make sure all the vegetables are just immersed in the sauce (add more water if needed) and continue cooking, covered, for about 40 minutes, or until the potatoes are tender. Remove the lid and leave to bubble away for about 10 minutes, to reduce and thicken the sauce.

Serve hot with plain rice and garnished with the herb leaves.

 Share

One comment

  • gareth pritchard says:

    sounds good , i will try it out this weekend and let you know what i think, cheers
    pilch

Leave a Reply

Your email address will not be published. Required fields are marked *