Vaazhai Ilai: Aloo Vindaloo

As I don't eat the the things that come in Animal Planet, I had to customize and replace the lamb with potatoes. The major difference between other North Indian side dishes and a Vindaloo is that the latter is more a ginger based gravy. Lets get into the details.

Ingredients

Baby Potatoes - 1 lbs
Onion - 2 nos.
Green Chilli - 4 nos.
Garlic - 6 cloves
Ginger - 200 gms
Jeera (Cumin) seeds
Red Chilli Powder
Dhaniya (Corriander) Powder
Tamarind Paste - 1 tbsp
Turmeric Powder
Salt
Oil - 2 tbsp
Garam Masala Powder

Procedure

First of all, we have to marinate the potatoes in a mixture and leave it in the refrigerator for atleast 12 hours.
Marinating Procedure

Peel off the skin from the Baby Potatoes and cut them into two pieces. With a small needle put some tiny holes in the potato pieces so that when we marinate the juices will get in nicely
Chop the ginger, garlic and green chillis into pieces
In an air tight bowl, add the tamarind paste, the above finely chopped items, potatoes, salt, turmeric powder and mix well
Marinated Aloo...
Close the bowl fully and put it in the refrigerator for atleast 12 hours

When the mixture is properly marinated, carefully remove just the potatoes from the mixture and set them aside.
Now, grind the rest of the mixture in a mixie so that your gravy doesn't have the ginger, garlic or green chillis in a chopped fashion
Add oil in a pan and add onions and cumin seeds
Add the grounded paste when the onions turn golden brown color
Let the gravy boil for a few minutes, then add garam masala and chilli powder. Also, add a little more salt to taste
Gravy for Vindaloo...
After a few minutes, add the potatoes and keep the stove on medium flame. Close the pan with a lid.
Leave it on medium flame until the potatoes are well cooked
Your Aloo Vindaloo is all set and garnish with a little bit of fresh coriander leaves.
A very nice side dish for Rotis and Peas Pulao