Vindaloo Recipe with Potato (Instant Pot Aloo Vindaloo)
Learn how to make the best Vindaloo curry with potatoes and vegetables. Vegan, gluten-free, spicy Goan curry with Instant Pot and stovetop instructions.
Servings: 6 cups
Calories: 142kcal
Cost: $5
Equipment
Ingredients
- 2 Tablespoons oil
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 1 large onion diced
- 5 garlic cloves minced
- 1 Tablespoon grated ginger
- 1½ cups tomato sauce
- 2 tablespoons Apple Cider vinegar
- 1½ cups vegetable broth or water
- 1 Tablespoon vindaloo masala or garam masala
- 3 medium Yukon Gold potatoes cubed
- 1 teaspoon Turmeric Powder
- 2 teaspoons Kashmiri chili powder adjust per spice tolerance
- ½ teaspoon ground black pepper
- Fresh cilantro for garnish
Instructions
How to Make Instant Pot Vindaloo
- Turn the Instant Pot to Sauté mode. Heat the oil, add mustard seeds and cumin seeds, then sauté the onion until softened. Stir in the garlic, ginger, tomato sauce, vinegar, and all the spices.
- Add the potatoes, water or vegetable broth, and salt. Mix well to coat the vegetables in the flavorful vindaloo sauce.
- Secure the lid, set the valve to Sealing, and pressure cook on High Pressure for 3 minutes. Let the pressure release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and stir in vindaloo masala. Turn on Sauté mode and cook for 2–3 minutes. Taste and adjust the seasoning with additional salt, vinegar, or pepper if needed. Garnish with fresh cilantro and serve hot with basmati rice or naan.
How to Make Vindaloo on Stove Top
- Heat oil in a Dutch oven or heavy-bottomed pot. Cook mustard seeds and cumin seeds until aromatic. Sauté onions until golden. Add minced ginger and garlic. Stir in tomato sauce, vinegar, and all spices. Cook for 2–3 minutes.
- Add diced potatoes and water (or vegetable broth). Cover and simmer for about 10-15 minutes until the potatoes are nearly tender. Finish with vindaloo masala (or garam masala) and garnish with fresh cilantro. Serve warm.
Notes
How to Make Vindaloo Masala - Spice Mix
- Toast 1 tablespoon cumin seeds, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, 6 cloves, and 1 small (2-inch) cinnamon stick in a dry skillet over medium heat for 2–3 minutes until fragrant, then let them cool completely.
- Grind the toasted spices into a fine powder and mix with 2 tablespoons Kashmiri chili powder, 1 tablespoon ground coriander, 1 teaspoon turmeric, 1 teaspoon paprika, and ½ teaspoon cayenne pepper (optional for extra heat).
- Store the spice mix in an airtight jar for up to 3 months, and use about 2–3 tablespoons to make one pot of vegetable vindaloo.
Nutrition
Serving: 1cup | Calories: 142kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Sodium: 297mg | Potassium: 601mg | Fiber: 4g | Vitamin A: 271IU | Vitamin C: 23mg | Calcium: 32mg