Vegetable Vindaloo with Goan Pao

Instructions

1. 1

   Prepare the Vindaloo Paste

   • Place the dried Kashmiri red chilies in a bowl and cover with hot water. Let them soak for 30 minutes to soften completely.
   • Drain the soaked chilies, reserving a few tablespoons of the soaking water.
   • In a high-speed blender, combine the soaked chilies, cinnamon stick, cloves, black peppercorns, cumin seeds, mustard seeds, garlic, ginger, and turmeric powder.
   • Add the white vinegar and blend until you get a smooth, thick paste. If the blender struggles, add 1-2 tablespoons of the reserved chili water to help it move.
   • Set the freshly ground paste aside.
2. 2

   Sauté Aromatics and Cook the Paste

   • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and light golden brown.
   • Add the prepared vindaloo paste to the pot. Reduce the heat to medium-low and cook for 6-8 minutes, stirring frequently to prevent it from sticking. Cook until the paste darkens in color, becomes fragrant, and you see oil separating at the edges.
3. 3

   Simmer the Vegetables

   • Add the cubed potatoes and carrots to the pot. Stir well to coat them thoroughly in the vindaloo paste and cook for 2-3 minutes.
   • Pour in 1.5 cups of water (or vegetable broth), add the salt and jaggery. Stir everything to combine and bring the curry to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, until the potatoes are about halfway cooked.
   • Add the cauliflower florets and green beans. Stir gently, cover the pot again, and continue to simmer for 7-8 minutes.
   • Finally, add the green peas and cook for another 2-3 minutes, or until all vegetables are tender but still hold their shape.
4. 4

   Finish and Serve

   • Turn off the heat. Check the seasoning and adjust salt or jaggery if needed to balance the flavors.
   • Let the curry rest, covered, for at least 15-20 minutes to allow the flavors to meld and deepen.
   • Garnish with freshly chopped coriander leaves just before serving.
   • Serve hot with steamed basmati rice, Goan pao (bread), or soft rotis.