Two-potato vindaloo

Preparation info
  • Serves


    • Difficulty


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By Yotam Ottolenghi

Published 2010

  • About

Here’s a great recipe you can make heaps of and keep for a few days. It only gets better! As always, thick cool yoghurt will make an excellent condiment.


  • 8 cardamom pods
  • 1 tbsp cumin seeds
  • 1 tbsp coriander s


Start by making a spice mix. Dry-roast the cardamom pods and cumin and coriander seeds in a small frying pan until they begin to pop. Transfer to a pestle and mortar and add the cloves. Work to a fine powder, removing and discarding the cardamom pods once the seeds are released. Add the turmeric, paprika and cinnamon and set aside.

Heat up the oil in a large heavy-based pot. Add the sha