Potato Vindaloo

Vindaloo refers to spicy curries of Goan origin. This is not exactly a Goan dish, but the spice blends in this curry are sort of like that of a Vindaloo. But to be frank, I didn't know what other name to bestow on this dish! :). And vindaloo, sort of sums up a curried version of potato, so I went with it. 

A few years back, at one of the Indian restaurants in our town, I ordered a popular Indian curry called "Dum Aloo". However, the dish that made its way to our table was most definitely not dum aloo, except that it had potatoes in a tomato-based sauce. But it tasted really good and really unique that I loved it! I tasted coconut and yogurt and hing, and other South-Indian spice blends that my palate is accustomed to identifying. So, ever since that evening, I have been recreating the dish at home and calling it Vindaloo!

This is a tart and spicy dish with a unique blend of flavors!

Ingredients (serves 4-5):

1. 4 small-medium potatoes, peeled and diced into 1 inch cubes
2. 4 tomatoes (3 tomatoes pureed, and 1 tomato diced)
3. 1 medium sized red onion, chopped
4. 1/2 teaspoon turmeric powder
5. 2 teaspoons sambar powder
6. 2 + 1 tablespoons vegetable / olive oil
7. 1/2 cup yogurt, whisked smooth
8. 2 tablespoons grated coconut
9. 1-2 dry red chillies
10. 1 teaspoon black mustard seeds
11. 1 teaspoon split, husked urad dal
12. 1/4 teaspoon hing / asafoetida
13. 7 curry leaves, torn
14. 1 teaspoon sugar
15. 1 teaspoon salt, or as needed

Preparation:

1. Grind yogurt along with grated coconut and set aside.
2. Heat 2 tablespoons of oil in a saucepan on medium heat. When hot, add onion and saute until translucent and soft. 
3. Add the chopped tomato and saute with turmeric powder and sambar powder until soft and mushy. 
4. Add tomato puree, diced potatoes, salt and 1 cup of water and cook on medium heat for 30 minutes (with the lid on and stirring occasionally to ensure the potatoes don't stick to the pan) until potatoes are just done and the tomato puree thickens. 
5. Add the yogurt-coconut ground mixture and 1 cup of water  (or more, depending on how you would like the consistency of the gravy) and cook the gravy on low heat for 10 minutes just to incorporate the yogurt mixture. Then remove from heat and stir in a teaspoon of sugar to offset the tartness of the tomatoes.
6. Heat 1 tablespoon of oil to temper the seasonings. When hot, add mustard seeds and wait for them to splutter. Then, add dry red chillies, hing, urad dal, and curry leaves and stir for a few seconds until urad dal begins to change color. 
7. Add the seasoning to the gravy and mix well.

Serve with rice or rotis for a spicy, invigorating meal!