Vindaloo is a Indian curry popular in the region of Goa. I first had this dish when i went for my honey moon at Malvides in 2014. This tasted really yum. Normally we would have heard of chicken vindaloo which is very famous. But being a vegetarin i wanted to try the veg Vindaloo Curry.
In the recipe the vegetables can be of your choice ( carrot, cauliflower, beans, potato, aubergine, baby corn..) you can also add tofu or paneer
So lets get started with the recipe
Ingredients
For the Vindaloo Paste
10- 12 red chillies
1 tsp cumin seeds
2 tsp coriander seeds
4 cloves of 1 inch each
2 inches of ginger
10 - 12 garlic pods
2 tsp vinegar
1tsp turmeric
For the Curry
2 tbsp vegetable oil
4 cardamons
4-5 cloves
5-10 black peppercons
2 medium size onions
3- 4 green chillies
2 medium size potato
1 medium capsicum
1 small cauliflower
2 small carrot
100 gms beans
A handful mushroom
Coriander for garnishing
Instructions
Preparing the Vindaloo Paste
1. Grind all the ingredients mentioned for the paste with vinager to make a thick paste. If you find the paste too dry you can add a little water. This will make it easy for grinding. Ensure you don't make it watery.
Preparing the Curry
1. Wash , peel and chop the vegetables
2. Heat oil in a pan and fry the dry spices
3. Once they sizzle add onions and sauté until translucent. No need to brown the onions
4. Add the vindaloo paste and fry on low flame for 15 mins
5. Stir in between so that the paste doesn't catch the bottom or doesnt gets burnt
6. Add green chillies and mix
7. Now add the vegetables expect capsicum and mushroom. Cook on low flame for 20 mins. Stir occasionally
8. Add the capsicum and mushroom ( I add this at the last as this gets cooked really quick)
9. Now add water according to the consistency you desire.
10. Add salt and continue cooking on low flame for 20 mins, just ensure the vegetables are tender and cooked. Don't over cook the vegetables. You will like it when its Chunky and Crunchy
11. Finally garnish with coriander
Serve with Rice and Papaad
Few tips
1. You could boil the vegetables too, incase you are boiling them then your cooking time will reduce ( don't boil mushroom and capsicum.
2. You can also use fry mushroom and potato in this recipe, incase you are doing that you will add them at the end. Incase you are frying then you would need more oil
3. Incase you are using tofu or panner you need to marinate for 45 mins
4. You could increase or decrease the chillies as per your taste
5. Dont chop the vegetables too fine
In the recipe the vegetables can be of your choice ( carrot, cauliflower, beans, potato, aubergine, baby corn..) you can also add tofu or paneer
So lets get started with the recipe
Ingredients
For the Vindaloo Paste
10- 12 red chillies
1 tsp cumin seeds
2 tsp coriander seeds
4 cloves of 1 inch each
2 inches of ginger
10 - 12 garlic pods
2 tsp vinegar
1tsp turmeric
For the Curry
2 tbsp vegetable oil
4 cardamons
4-5 cloves
5-10 black peppercons
2 medium size onions
3- 4 green chillies
2 medium size potato
1 medium capsicum
1 small cauliflower
2 small carrot
100 gms beans
A handful mushroom
Coriander for garnishing
Instructions
Preparing the Vindaloo Paste
1. Grind all the ingredients mentioned for the paste with vinager to make a thick paste. If you find the paste too dry you can add a little water. This will make it easy for grinding. Ensure you don't make it watery.
Preparing the Curry
1. Wash , peel and chop the vegetables
2. Heat oil in a pan and fry the dry spices
3. Once they sizzle add onions and sauté until translucent. No need to brown the onions
4. Add the vindaloo paste and fry on low flame for 15 mins
5. Stir in between so that the paste doesn't catch the bottom or doesnt gets burnt
6. Add green chillies and mix
7. Now add the vegetables expect capsicum and mushroom. Cook on low flame for 20 mins. Stir occasionally
8. Add the capsicum and mushroom ( I add this at the last as this gets cooked really quick)
9. Now add water according to the consistency you desire.
10. Add salt and continue cooking on low flame for 20 mins, just ensure the vegetables are tender and cooked. Don't over cook the vegetables. You will like it when its Chunky and Crunchy
11. Finally garnish with coriander
Serve with Rice and Papaad
Few tips
1. You could boil the vegetables too, incase you are boiling them then your cooking time will reduce ( don't boil mushroom and capsicum.
2. You can also use fry mushroom and potato in this recipe, incase you are doing that you will add them at the end. Incase you are frying then you would need more oil
3. Incase you are using tofu or panner you need to marinate for 45 mins
4. You could increase or decrease the chillies as per your taste
5. Dont chop the vegetables too fine
Serve it with a tinch of love
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