Mouth-watering Vegetable Vindaloo Recipe
How to Make Vegetable Vindaloo
This veggie version of the popular Goan vindaloo will surely captivate your taste buds. This is an authentic vindaloo recipe made with mixed vegetables and the famous Goan vindaloo masala. For those of you interested in knowing more about this recipe, it was brought to Goa by the Portuguese over five centuries ago. And the name vindaloo is derived from two of its principal ingredients – vinho that means wine in Portuguese, and alho, the Portuguese word for garlic. The Goans replaced the wine or wine vinegar with palm vinegar and threw in some Indian spices to give the dish an Indian touch.
Unlike chicken, pork, or fish, with which vindaloo curries are usually made, vegetables don’t add a special flavour of their own to the curry. Which is why my recipe includes the use of seasoning cubes. I have used Maggi Magic Vegetarian Cubes, but you could use any bouillon cubes of your choice.
Another delicious vegetarian curry you could try out is my creamy vegetable caldine.
Ingredients
Vindaloo masala /paste
3 Kashmiri chillies
2 bedki chillies
1 tsp cumin seeds
¼ tsp mustard seeds
15 peppercorns
5 cloves
1 inch piece cinnamon
3 green cardamoms
5 large cloves garlic
1 inch piece ginger
1 large tomato
Curry
2 tbsp oil
1 large onion
¼ tsp turmeric powder
50g green beans, chopped
150g cauliflower, cut into florets
150g small potatoes, peeled.
50g paneer, chopped
2 Maggi Magic Vegetarian Cubes
1 tsp chilli powder (optional)
2 tbsp vinegar
2 tsp sugar
Salt to taste
Procedure
1. We’ll begin by de-seeding the chillies and soaking them in hot water for 1 hour.
2. After that, let’s mix all the ingredients for the vindaloo paste and grind these to a smooth paste with a little water.
3. Heat the oil. Add the chopped onion. Fry till brown. Add the turmeric powder.
4. Add ½ cup water, and then add green beans. Cook on low heat for around 3-4 minutes. Then add the cauliflower florets and peeled small potatoes. Add a little more water, cover the vessel, and continue cooking the vegetables for 6 to 7 minutes.
5. Add the paneer, and the vindaloo paste. Mix. Add the rinsing of the grinder jar. Cook the curry for 2 more minutes till the vegetables are fully cooked.
6. Add the Maggi Magic Cubes. Stir, cover and cook for a minute longer. Add the vinegar, sugar, and salt to taste.
7. Taste the vegetable vindaloo curry and adjust the taste if necessary. Turn off the heat.
8. Serve garnished with chopped coriander.
Enjoy!