
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.
Ingredients
- For Vindaloo Masala
Instructions
Notes
- 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.