Two-Potato Vindaloo with Bell Peppers

All of us are hunting for different variations of curries and gravies. So when I came across a two-potato vindaloo recipe in this awesome book, thanks to my super wonderful friend, I had to try it.

I adapted the spice powder recommended in the book, removed a couple ingredients, substituted a couple more ingredients, etc. etc. and came up with this version.

The curry has a different variation of flavors (with a predominant note of curry leaves) and is sweet and spicy for a fulfilling meal.

Ingredients (serves 6)
Adapted from Plenty

Spice Powder:
Toast and grind together:

1. 6 green cardamoms
2. 1 tablespoon cumin seeds
3. 1 tablespoon coriander seeds
4. 4 cloves
5. 1 inch piece of cinnamon
6. a handful of curry leaves

Vindaloo gravy ingredients:

1. 2 tablespoons vegetable oil
2. 1/2 teaspoon mustard seeds
3. 2 medium-sized red onions, finely chopped
4. 3 cloves of garlic + 1 inch piece of ginger mashed
5. 1-2 red chillies
6. 1/4 teaspoon hing / asafoetida
7. 1/2 teaspoon turmeric powder
8. 3 tomatoes, chopped
9. 3 cups peeled and diced potatoes
10. 2 cups peeled and diced sweet potatoes
11. 2 red/sweet bell-peppers, chopped
12. 1/2 cup whisked yogurt
13. 1 tablespoon sugar
14. salt, as needed
15. coriander leaves / cilantro, chopped for garnish

Preparation:

1. Heat oil in a heavy bottomed pan. Splutter mustard seeds. Add hing, turmeric powder, and red chillies
2. Add chopped onions and fry on medium heat until translucent
3. Add ginger garlic paste and fry for a minute
4. Add a little salt, and the prepared spice power and fry for a minute
5. Add tomatoes and rest of the salt, and cook until mushy
6. Add the potatoes and bell peppers, and add enough water to just cover the vegetables. Simmer for 30 minutes or until the potatoes are cooked. Add more water if required.
7. Add sugar and yogurt and mix. Simmer for 5 minutes on low heat until the gravy thickens.
8. Remove from heat and garnish with cilantro

Serve with rice or rotis.