Aloo Vandaloo with Potatoes

Ingredients

• 400 g Small potatoes (peeled, pierced with a knife and dried)
• 1 un Onion (peeled and sliced)
• 2 unités Small bell pepper (seeded and diced)
• 3 unités Garlic cloves (peeled, coarsely chopped)
• 10 g Fresh ginger (peeled and chopped)
• 1 c. à soupe Wine vinegar (adds acidity)
• 1 c. à soupe Curry powder
• 0.75 c. à café Ground turmeric
• 1 pincée Sugar
• 0.5 c. à café Cumin seeds
• 0.5 c. à café Coriander seeds
• 2 unités Cardamom (pods) (crushed)
• 2 unités Cloves
• 1 un Dried chili (stem removed, adjust to taste)
• 300 g Canned peeled tomatoes (with juice)
• quelques brins Fresh coriander leaves (for garnish)
• 3 c. à soupe Vegetable oil (for frying and cooking)
• 100 ml Water (a splash)
• à discrétion Salt (fine salt)

Instructions

1. Frying the potatoes

   Peel the small potatoes, pierce them with a knife, dry them and then fry them in hot oil until they are tender inside and lightly golden outside.

   Time: PT10M

   Temperature: 180°C

2. Draining

   Remove the fried potatoes with a slotted spoon and place them in a colander to eliminate excess oil.

   Time: PT2M

3. Preparing the aromatics

   Cut the onion into strips, seed and dice the bell pepper, coarsely chop the garlic and ginger, finely chop the coriander, remove the stem from the dried chili and crush the cardamom pods.

   Time: PT10M

4. Sauté the spices and onion

   Heat 2 tbsp oil in the pan, add the cumin and coriander seeds, let them sizzle, then add the onion and sweat it until translucent.

   Time: PT3M

   Temperature: 150°C

5. Caramelize bell pepper, chili and cardamom

   Add the bell pepper, dried chili and crushed cardamom pods. Cook until the pepper is lightly caramelized.

   Time: PT5M

   Temperature: 150°C

6. Add garlic and ginger, then blend

   Add the garlic and ginger, then transfer everything to an immersion blender and blend until a smooth paste forms.

   Time: PT3M

7. Add the vinegar

   Pour the tablespoon of wine vinegar into the spice paste, stir quickly, then return the mixture to the pan.

   Time: PT2M

8. Build the sauce

   Add the peeled tomatoes with their juice, turmeric, curry powder, a pinch of sugar, the splash of water, salt and the fried potatoes. Mix well.

   Time: PT5M

9. Final cooking

   Cover the pan and let simmer over medium heat for about 10 minutes, until the potatoes are well infused with the flavors.

   Time: PT10M

   Temperature: 150°C

10. Finishing and serving

    Sprinkle with chopped fresh coriander, remove from heat and serve hot with basmati rice or naan bread.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g