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Aloo Vandaloo with Potatoes
A spicy Indian-inspired sauce, rich in curry, turmeric and aromatics, served with small fried potatoes. This flavorful, vegetarian and gluten‑free dish is perfect for a tasty lunch or dinner.
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Critical Success Points
- • Fry the potatoes until they are cooked through inside
- • Blend the aromatics into a smooth paste before adding the vinegar
- • Cook the mixture with tomatoes and potatoes for 10 minutes
Safety Warnings
- • Be careful with hot oil to avoid burns.
- • Use a sharp knife to avoid slips.
- • Handle hot spices with care.
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