Goanese Potato

Photo Credits: Ravi Talwar

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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Procedure for making Goanese Potato

  1. Peel the potatoes and cut them horizontally into slices of 1/4 inch approximately.
  2. 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.
  3. Deep fry while flipping once or twice until golden brown from both sides. Drain out with a perforated spatula and keep aside.
  4. 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.
  5. Add cumin seeds and as soon as they start to crackle, add chopped onions.
  6. Stir and sauté them for 3 – 4 minutes. Then add ginger and garlic and fry until the onions turn golden brown. Stir frequently.
  7. Add tomato puree and cook till it leaves oil from sides.
  8. Reduce heat to low and add in dry spices; stir and fry for few seconds more.
  9. Pour 1/2 cup water in it and let it come to a boil.
  10. 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.
  11. 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

Serves: 2

Cook’s Tip:

You may add a tablespoon of yogurt when frying the masala to enhance the taste and look of the dish further.

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