Potato Vindaloo Recipe (Spicy Goan Potato Curry)

Step 1: To begin making Potato Vindaloo Recipe first place a large sauce pan or heavy bottomed pot on the heat

Step 2: Add the chopped potatoes into it, cover them with water, add a little salt and place it on the heat

Step 3: Bring it to a boil and simmer it until the potatoes are par-cooked

Step 4: They should be soft when a knife is inserted into them, but they shouldnt be mushy and give way

Step 5: Strain the potatoes, reserving some boiled water separately, and keep both aside for later use

Step 6: In a mixer jar add all the ingredients under "For the Vindaloo paste" list and grind them into a fine, smooth paste

Step 7: Next, place a kadai on the heat, add some oil and mustard seeds to it

Step 8: Allow it to sputter, and then add curry leaves

Step 9: When the curry leaves are crisp, add the vindaloo paste and saute until the raw smell goes away and oil begins to separate at the edges

Step 10: Add 1/2 cup of reserved water in which the potatoes were cooked water, the boiled potatoes, check for salt and adjust as required

Step 11: Cook the curry together, stirring in between until the curry thickens

Step 12: This may take 10-12 minutes

Step 13: Sprinkle some sugar and stir once before switching off

Step 14: Add additional curry leaves in the end and serve hot with Vegetable Biryani and Raita or Bread