How to Make Indian Vegetable Vindaloo

Indian Vegetable Vindaloo is a flavorful, spicy dish that originates from the coastal regions of India, particularly Goa. Known for its tangy and savory hints, this dish has gained popularity worldwide. Below is a step-by-step guide to making this delicious vegetarian version of the classic vindaloo.

Ingredients

For the Vindaloo Paste:

5-6 dried red chilies (Kashmiri chilies for less heat)
4-5 cloves of garlic
1-inch piece of ginger
1 tablespoon of cumin seeds
1 teaspoon of mustard seeds
1 tablespoon of vinegar (preferably white or apple cider vinegar)
1 teaspoon of turmeric powder
Salt to taste

For the Vegetable Vindaloo:

2 tablespoons of vegetable oil
1 large onion, finely chopped
2 cups mixed vegetables (potatoes, bell peppers, carrots, etc.)
1 cup of cauliflower florets
1 cup of green peas
1 tablespoon of jaggery or brown sugar (optional, for sweetness)
Cilantro for garnish

Instructions

Step 1: Make Vindaloo Paste

Start by preparing the vindaloo paste. Soak the dried red chilies in warm water for about 15 minutes to soften them. Drain and blend the chilies with garlic, ginger, cumin seeds, mustard seeds, vinegar, turmeric powder, and salt until smooth. Add a little water if necessary to reach a paste-like consistency.

Step 2: Sauté the Onions

In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown. This can take about 8-10 minutes. The caramelization of onions adds depth to the flavor.

Step 3: Cook the Vegetables

Once the onions are well sautéed, add the vindaloo paste to the skillet. Stir it in and let it cook for about 5 minutes, allowing the spices to release their aroma.

Next, add the mixed vegetables, cauliflower, and green peas. Toss them well to coat them with the vindaloo paste. Cook for an additional 5-7 minutes.

Step 4: Simmer

Add around 1 cup of water to the skillet and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 15-20 minutes until the vegetables are tender. Stir occasionally to prevent sticking. If you’re using jaggery or brown sugar, add it towards the end of cooking to balance the flavors.

Step 5: Serve

Once cooked, taste and adjust the seasoning if necessary. Garnish with freshly chopped cilantro. Serve your Indian Vegetable Vindaloo hot with steamed basmati rice or warm naan for a complete meal.

Tips for Perfect Vindaloo

Feel free to customize the vegetables based on seasonal availability or personal preference.
If you prefer more heat, add extra dried chilies or a dash of cayenne pepper.
For a smokier flavor, consider adding smoked paprika to the vindaloo paste.

Indian Vegetable Vindaloo is not only delicious but also a vibrant addition to your culinary repertoire. Enjoy making it for a family meal or a special occasion!