Thinly sliced potatoes, deep fried and tossed in rich onion-tomato-spice gravy, this recipe yields a delicious and spicy variant of the Indian potato curry. Originally from Goa and known locally as potato vindaloo, this dish can be served for any informal party.
- Potatoes 4 medium
- Onions, chopped 2
- Tomatoes, pureed 3
- Ginger, chopped 1/2 teaspoon
- Garlic, chopped (optional) 2 cloves
- Green chili, chopped 1
- Fresh Coriander (Cilantro), chopped 1 tablespoon
- Cumin seeds 1/2 teaspoon
- Turmeric powder 3/4 teaspoon
- Coriander powder 1 teaspoon
- Red chili powder 1/4 teaspoon
- Garam Masala 1/2 teaspoon
- Salt To taste
- Cooking Oil For deep frying
- Peel the potatoes and cut them horizontally into slices of 1/4 inch approximately.
- Put a deep frying pan on medium heat with enough oil to deep fry potato slices. When oil is heated well, add potato slices in it.
- Deep fry while flipping once or twice until golden brown from both sides. Drain out with a perforated spatula and keep aside.
- Place another pan on medium heat with 2 tablespoons oil in it or pour out hot oil from the pan in which you fried potato slices leaving approximately 2 tablespoons oil in it.
- Add cumin seeds and as soon as they start to crackle, add chopped onions.
- Stir and sauté them for 3 – 4 minutes. Then add ginger and garlic and fry the onions further until golden brown. Stir frequently.
- Add tomato puree and cook till it leaves oil from sides.
- Reduce heat to low and add in dry spices; stir and fry for few seconds more.
Tip: You may add a tablespoon of yogurt to this mixture to enhance the taste and look of the dish further.
- Pour 1/2 cup water in it and let it come to a boil.
- Finally add fried potatoes in the gravy and stir well to evenly coat the gravy on potatoes. Cook covered for two minutes on low heat.
- Turn off the heat and transfer the Goanese potatoes in serving dish. Garnish with chopped fresh coriander and serve hot with chapatti or Parantha.
Preparation Time: 35 minutes