- Oil – 1.5 tbsp
- Garlic – 2 big cloves (chopped)
- Ginger – 1 inch piece (chopped)
- Onions – 2 medium (chopped)
- Jeera Seeds – 1 tsp
- Kalonji Seeds – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Tomato Sauce – 8 oz. Hunts can or any other brand
- Potatoes – 2 big and 1 small
- Dhaniya Powder – 2 – 3 tsp
- Chili Powder – 1/2 – 1 tsp
- Water – 1.5 – 2 cups
- Fresh Coriander Leaves – handful (chopped)
- Salt to taste
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.
5. Add the onions, ginger, garlic, and salt. Saute until onions are golden.
6. Here the onions are golden.
7. Add the tomato sauce, chili powder, dhaniya powder, and season the sauce with salt. Cover with a lid on low-medium heat.
8. This is what you should have after 10 minutes.
9. Add the cubed potatoes. Season the potatoes with salt.
10. Add water, enough to cover the potatoes. Cover and simmer on low heat for 30 minutes. Keep checking in between. To ensure the dish is cooked, make sure the potatoes are fork tender. Taste it to be sure!
11. Add chopped coriander.
that looks so yummy…
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
I made this just as it is written and my husband who loves vindaloo is very happy with this dish. I loved it too.
Awww I’m so glad to hear that. Glad it worked out for you.