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Potato Vindaloo

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Potato Type: Russet
Prep Method: BoiledPan Fried


Main Dish

Prep Time

10 Mins

Cook Time

40 Mins


Serves 6


  • 1 Tablespoon cumin seeds
  • 1 Tablespoon coriander seeds
  • 6 cloves
  • 4 black peppercorns
  • 1 teaspoon turmeric
  • 2 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon mustard seeds
  • 3 Tablespoon vegetable oil
  • 2 shallots, thinly sliced
  • 1 serrano pepper, sliced in half
  • 1 Tablespoon tomato paste
  • 8 cloves garlic, minced
  • 2” knob ginger, peeled and minced
  • 3 large Russet potatoes, cut into 1” cubes (about 2 ½ pounds)
  • 2 cups water
  • 1/3 cup apple cider vinegar
  • 2 teaspoon brown sugar
  • Salt and pepper, to taste
  • Greek yogurt, for serving
  • Cilantro and mint, for serving


  1. In a small skillet over medium-high heat, toast the cumin, coriander, cloves and peppercorns until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add turmeric, paprika, and cinnamon, set aside.
  2. In a large, deep skillet or dutch oven heat the oil over medium-high heat. Add the mustard seeds, shallots and serrano pepper with a pinch of salt and pepper and sautee until the shallots begin to brown, about 5 minutes.
  3. Add tomato paste, garlic, ginger and spice mixture and cook until fragrant, 2-3 minutes.
  4. Add potatoes, water, vinegar, brown sugar and a pinch of salt. Bring to a boil, reduce heat and let simmer 20-25 minutes, until the potatoes can be pierced with a fork easily. Remove lid and cook for an additional 5-10 minutes until the sauce has thickened.
  5. Serve with greek yogurt, cilantro and mint if desired.


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Recipe By: Erin Lynch

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