Thinly sliced potatoes, deep fried and tossed in a rich onion tomato gravy, this recipe yields a spicy variant of the potato curry. Originally from Goa and known locally as Potato Vindaloo, this dish can be served at any formal or informal party.
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- 4 medium Potatoes
- 2 Onions, chopped
- 3 Tomatoes, pureed
- 1/2 teaspoon Ginger, chopped
- 2 cloves Garlic, chopped (optional)
- 1 Green chili, chopped
- 1 tablespoon Fresh Coriander (Cilantro), chopped
- 1/2 teaspoon Jeera (Cumin seeds)
- 3/4 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/4 teaspoon Red chili powder
- 1/2 teaspoon Garam Masala
- Salt, to taste
- Cooking Oil, for deep frying
Procedure for making Goanese Potato
- Peel the potatoes and cut them horizontally into slices of 1/4 inch approximately.
- Put a deep frying pan on medium heat with enough oil to deep fry potato slices. When oil is heated well, add potato slices in it.
- Deep fry while flipping once or twice until golden brown from both sides. Drain out with a perforated spatula and keep aside.
- Place another pan on medium heat with 2 tablespoons oil in it or pour out hot oil from the pan in which you fried potato slices leaving approximately 2 tablespoons oil in it.
- Add cumin seeds and as soon as they start to crackle, add chopped onions.
- Stir and sauté them for 3 – 4 minutes. Then add ginger and garlic and fry until the onions turn golden brown. Stir frequently.
- Add tomato puree and cook till it leaves oil from sides.
- Reduce heat to low and add in dry spices; stir and fry for few seconds more.
- Pour 1/2 cup water in it and let it come to a boil.
- Finally add fried potatoes in the gravy and stir well to evenly coat the gravy on potatoes. Cook covered for two minutes on low heat.
- Turn off the heat and transfer Goanese Potatoes in serving dish. Garnish with chopped fresh coriander and serve hot with chapatti or parantha.
Preparation Time: 35 minutes
You may add a tablespoon of yogurt when frying the masala to enhance the taste and look of the dish further.