Potato Vindaloo
A hearty vegetarian braise with warm spices and two types of potatoes
Why This Recipe Works
The secret to tender potatoes in this spicy braise is holding back the acidic tomatoes and vinegar until the very end. By simmering the red and sweet potatoes in water first, they soften perfectly before the sauce is thickened and brightened with tang.
Instructions
Heat the oil in a large Dutch oven over medium heat until it shimmers. Add the onions and cook until softened and lightly browned, 8 to 10 minutes.
Stir in the red potatoes, sweet potatoes, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the potato edges are lightly browned.
Add the garlic, paprika, cumin, cardamom, cayenne, and cloves. Cook until fragrant, about 1 minute, keeping the spices moving so they don't scorch.
Stir in the water, bay leaves, and mustard seeds. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the potatoes are completely tender, 15 to 20 minutes.
Stir in the tomatoes and vinegar. Simmer uncovered for about 10 minutes, allowing the sauce to thicken and the sharp vinegar flavor to mellow.
Remove the bay leaves and stir in the cilantro. Serve hot over rice.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 4 days. Freezes well for 2 months.
