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Indian Recipes : Vegetable Vindaloo Recipe
Vegetable Vindaloo is a delicious Goan recipe. Learn how to make/prepare Vegetable Vindalu by following this easy recipe.

Vegetable Vindaloo Recipe
1.2 / 10 ( 6 votes)
Recipe Type

• 1 lb Mixed vegetables (zucchini, carrots, green pepper, cauliflower, etc)
• 3/4 Cup peanut oil or sunflower oil
• 6 Cloves garlic, peeled and slivered
• 3/4-1 lb potatoes, unpeeled, cut into 1 inch cubes
• 1 -1/4 to1- 1/2 lb Onions, peeled and thinly sliced
• 1 tsp Fenugreek seeds
• 1/2 tsp Paprika
• 1/2 tsp Turmeric
• 1-1/2 tbsp Minced fresh ginger
• 2 Hot green chilies, trimmed and chopped, seeds included
• 1-1/2 tsp Garam masala
• 1 tsp Tamarind paste
• 1- 1/2 tbsp Cilantro, chopped
• 1/2 tsp Whole cardamom seeds
• 1/8 tsp Ground cloves
• 1/4 tsp Cayenne
• 1 tbsp Shredded unsweetened coconut
• Salt to taste
• 2/3 cup Water
How to make Vegetable Vindaloo:
Take a large pot, add water.
Bring it to a boil.
Heat the oil in a big skillet, add garlic and onion, and lower the flame to medium.
Fry at medium-high heat till the onion starts to brown for about 10 minutes.
Keep aside and off the heat.
Put the potatoes in the boiling water and boil for about 10 minutes.
Drain and keep aside.
Cut the vegetables about 1/2 inch thick.
Place the skillet with the onion back on low flame and add turmeric, fenugreek, paprika, salt, ginger and green chiles.
Heat till boiling a bit and add 2/3 cup water.
Add all the vegetables and the boiled potatoes.
Simmer for 20 minutes, covered.
Remove about 1/2 cup of hot liquid from the pot, and place it in a bowl.
Now add tamarind, stirring fiercely to dissolve it and pressing it against the sides of the bowl.
Pour the mixture back into the pot and raise the heat to high.

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