Aloo Vindaloo

Ingredients

• 500 g Potatoes
• 1 Onion finely chopped
• 5 Garlic Cloves minced
• 2 to 3 tsp Red Chilli Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Cardamom Powder
• 1/4 tsp Pepper Powder
• a pinch Clove Powder
• 1 to 1 1/4 cup Water
• 1 tsp Mustard Seeds – 1 tsp
• 1 Bay Leaf
• 250 g Tomatoes boiled, peeled and diced
• 1 1/4 tbsp Red Wine Vinegar
• handful Coriander Leaves
• 3 tsp Oil
• as per taste Salt

Mathod

1. Wash and cut the potatoes into small/medium cubes, about 1/2 inch pieces. Boil the tomatoes, peel the skin and dice them.
2. Heat oil in a broad pan over medium flame.
3. Add the onions, potatoes and a pinch of salt.
4. Cook until the onions and potatoes begin to soften, approximately 10 minutes.
5. Add the minced garlic, red chilli powder, cumin powder, cardamom powder and clove powder.
6. Stir to mix well.
7. After a minute or two, pour the water and mix well, scraping up any browned bits.
8. Add the mustard seeds, bay leaf and some more salt as per taste.
9. Cover the pan with a lid.
10. Simmer over medium-low flame for about 10 to 15 minutes or until the potatoes are tender.
11. Add the tomatoes, vinegar and stir.
12. Simmer for another 10 to 15 minutes or until the sauce has thickened slightly.
13. Discard the bay leaf.
14. Season with salt and pepper powder.
15. Garnish with coriander leaves.
16. Serve.