My mother-in-law was the inspiration behind this dish. She actually made this dish for her son (my fiance at the time). This dish was so delicious I ended up eating most of it. I figured out the ingredients and attempted this delicious dish.
NUTRITION: Potatoes are a very good source of Vitamin C. In addition, potatoes are rich in fiber.
INGREDIENTS:
- Oil - 1.5 tbsp
- Garlic - 2 big cloves (chopped)
- Ginger - 1 inch piece (chopped)
- Onions - 2 medium (chopped)
- Jeera Seeds - 1 tsp
- Kalonji Seeds - ½ tsp
- Turmeric Powder - ½ tsp
- Tomato Sauce - 8 oz. Hunts can or any other brand
- Potatoes - 2 big and 1 small
- Dhaniya Powder - 2 - 3 tsp
- Chili Powder - ½ - 1 tsp
- Water - 1.5 - 2 cups
- Fresh Coriander Leaves - handful (chopped)
- Salt to taste
DIRECTIONS:
1. Chop the garlic, ginger, and onions.
1. Chop the garlic, ginger, and onions.
2. Peel the potatoes, cube, and set aside.
3. Set aside the dry spices: jeera seeds, kalonji seeds.
4. Heat up a pot on medium heat, add oil, add the dry spices, and turmeric powder. Cook for 1 minute until the jeera seeds start getting dark.
Anonymous says
that looks so yummy...
Anonymous says
Made it w/ taters and garbonzo beans and chicken tonite. Its great. A few weeks ago I made only the sauce and used it w/ basmati rice. That was great too.
Ted
bls says
I made this just as it is written and my husband who loves vindaloo is very happy with this dish. I loved it too.
honeywhatscooking says
Awww I'm so glad to hear that. Glad it worked out for you.