Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

Vindaloo is a very famous Indian dish inspired from the Portuguese dish vinha d’alhos. It is made with freshly grounded spices along with vinegar. Due to the Portuguese colonies in Goa state of India, this Vindaloo is very famous here too. After moving to the USA, I have always found this vindaloo curry on every Indian restaurant and they are one of the most popularly ordered dish. However, I have found the meat option of the Vindaloo here. I attempted to make the vegetarian version of this vindaloo.

After doing a lot of googling and homework of how to make this Vindaloo, I ended up using the versatile potatoes to make this. I also hand some mushrooms left out after making the restaurant style Mushroom Pepper Masala, that I ended up including them here. The addition of Mushrooms brought in a meat texture to the vindaloo. The fresh grounded masala with the potatoes and mushrooms gave a fresh flavor and the addition of lemon juice at the last gave a sour taste to this Vindaloo. Try this Vindaloo and serve it with warm rotis and a simple rice.


0/16 Ingredients
Adjust Servings
  • For Vindaloo Masala


0/8 Instructions
  • Par boiled potatoes and cube them. Heat a pan and add a teaspoon of oil. Add the potatoes and roast them for 5 min in medium low flame. Set this aside.
  • Add five red chili in water. Soak them for 30 mins. Once they are soaked, remove the stalk and remove the seeds from the chili.
  • In a mixer jar, add one and a quarter teaspoon of coriander seeds, half a teaspoon of Jeera Seeds, quarter teaspoon of pepper corns, turmeric powder, and deseeded chillies, quarter teaspoon of crushed cloves and a cardamom pod. Add a little bit of water and grind them to a masala paste.
  • Heat one tablespoon of coconut oil in a pan, Add chopped onions and sauté till onions are cooked. Add half a teaspoon of ginger-garlic paste to the onion and cook till raw smell goes off.
  • Add half a cup of cubed mushrooms and sauté until the mushroom shrink.
  • Add the grounded vindaloo masala to the mushrooms. Cover the pan with lid and cook for 4 mins until raw smell goes off.
  • Once the masala is cooked, add the roasted potato cubes and toss them in the masala . Add required salt and sugar to taste. Cook them in low flame for 3 mins.
  • Once the curry is thickened, turn off the flame and add coriander leaves and squeeze lemon juice on top. Serve hot with rotis and rice.


  • Vindaloo is made with chili, cumin, coriander and vinegar. Vinegar of any type is used to make this masala. I did not have vinegar in hand, hence used lemon juice at the last. If you have rice vinegar, wine vinegar or white vinegar, add two teaspoons to the masala when grinding them.
  • Mushrooms may or may to be added in this curry. If you don't like mushrooms, you can avoid them.
  • Always use coconut oil to get best taste of the vindaloo curry.

Leave a Reply

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