• 6 yellow wax potatoes
  • 1 c frozen peas
  • 3 young carrots (sliced)
  • 1 onion (sliced)
  • 2-3 hot green chilis (minced)
  • 1/2 tsp cayenne pepper
  • 1 tsp turmeric
  • 1 tsp cumin seed
  • 3 cardamom pods
  • 1 cinnamon stick
  • 1/2 tsp fresh ground pepper
  • 1 tsp sea salt
  • 2 tsp brown rice vinegar
  • 1.5 c water
  • 4 tbsp mustard seed oil
Vegetable Vindaloo

This is an adaptation from a pork dish. Watch out, this can be a spicy one. You can adjust the amount of cayenne pepper and hot chilis to your personal tastes but as the recipe sits it's not for the faint of heart.

Serve this dish with Peas Pulao or plain basmati rice. Also nice with some fried papads.

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  1. Wash and dice the potatoes in 3/8 inch pieces. Put all of the ingredients except the water and oil into a bowl and marinate all of it for 2 hours (or more) in the fridge.

  2. Put the oil in a large frying pan that can be covered. Heat to medium-low and the vegetables to the pan and saute for 2-3 minutes. If you use mustard seed oil, make sure to heat it to smoking point before using it, then back off the heat before adding the ingredients.

  3. Rinse the marinade from the bowl with the water into the frying pan.

  4. Cover the pan and simmer for 10-15 minutes to until the vegetables are soft.

This recipe was last updated: 04-26-2010