Aaloo Vindaloo

Ingredients

Potatoes ( Boiled and fried)- 4
peas- 1/2 cup

Spice mix:
Coriander powder- 6 tsp
Cumin powder- 2 tsp
Red pepper- 1/2 tsp
black pepper- 1/2 tsp
Turmeric - 1/4 tsp
Cinnamon powder - 1/8
Cloves (ground) - 1/8 tsp

White vinegar- 1/4 cup
Onion (Thinly slice) - 2 cups
Garlic paste - 2 tsp
Ginger paste - 2tsp
mustard seed ( ground with mortar pestle) -1/2 tsp
tomatoes (chopped) - 1 cup
chillies (Split lengthwise)- 3
coconut milk- 1/2 cup
Oil - 1/4 cup
salt to taste

Preparation
1. Fry onions in oil till sides are nicely browned
2. Add ginger garlic till the mixture is brown
3. Add mustard seed, tomato, chilli, coconut milk, spice mix, salt and stir for some time
4. Add potatoes and peas and water and boil for some time till done.

Aloo Vindaloo

Veggie caldin

INGREDIENTS 

main ingredients:

• Steamed vegetables - 2 cups
• chopped onion - 1
• Tomato -1
• Thin coconut milk - 2 cups 
• Thick coconut milk -2 cups 
• Oil 2 tbsp
• salt 

for the masala curry paste:

• garlic - 1 pod
• ginger -1/2 in
• Chopped onion- 1
• red chilies - 2
• tamarind paste  1 tsp
• cumin seeds 1 tsp
• coriander seeds 2 tsp
•  turmeric powder 1/2 tsp

INSTRUCTIONS

1. first grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
2. if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
3. keep the ground curry paste aside.
4. heat oil in a pot.
5. fry onions till transparent.
6. add tomatoes and fry for 2-3 minutes.
7. now add the veggies .
8. stir and saute the veggies 
9. continue to saute till the water dries up and oil starts to leaves the sides
10. now add the ground masala paste and saute for 3-4 minutes, stirring often.
11. first add the thin coconut milk and simmer the curry for 5-6 minutes.
12. season with salt.
13. addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
14. lastly add the thick coconut milk and let the curry come to one boil.
15. switch off the fire.
16. serve the veggie caldin hot with some steamed rice or bread/rolls or goan bread.

NOTES

if grated coconut is added to make the masala curry paste, then add 2 to 2.5 cups water to give a curry like consistency. you can adjust the consistency of the mushroom caldin curry as per your needs.