Two-potato vindaloo (Plenty)

• 8 cardamom pods
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1/2 tsp cloves
• 1/4 tsp ground tumeric
• 1 tsp sweet paprika
• 1 tsp ground cinnamon
• 2 tbsp vegetable oil
• 12 shallots (about 10 oz in total), chopped
• 1/2 tsp brown mustard seeds
• 1/2 tsp fenugreek seeds [Although I didn't take the time to look when I was recently in NYC, I've only been able to find ground fenugreek in Boston]
• 25 curry leaves
• 2 tbsp chopped fresh ginger [I made this on Lockdown Day here in Boston after the marathon.  My ginger was all dried up.  I used maybe a tablespoon of the powdered stuff.]
• 1 fresh red chile, finely chopped
• 3 ripe tomatoes, peeled and roughly chopped
• 1/4 cup cider vinegar
• 1 3/4 cups water
• 1 tbsp sugar
• salt
• 2 1/2 cups peeled waxy potatoes, cut into 1-inch dice
• 2 small red bell peppers, cut into 1-inch dice
• 2 1/2 cups peeled sweet potatoes, cut into 1-inch dice
• mint or cilantro leaves to serve [Nope]

Dry roasting the spices. Yes, I also ground these in a mortar and pestle.

Mise en place.

Saute shallots and mustard seeds until the shallots brown.  The fenugreek seeds would go in here if I had any.

Add spice mix, curry leaves, ginger, and chile and cook for a further 3 minutes.

Add tomatoes, vinegar, water, sugar, and some salt and simmer for 20 minutes. Add potatoes and bell peppers and simmer for 20 minutes.

Add sweet potatoes and simmer for 40 minutes or until potatoes are tender.  Uncover the pot and leave to reduce for 10 minutes.

Another great dish from Yotam Ottolenghi's Plenty.  I don't think I've made a vindaloo before with such perfectly balanced flavors.

And that's a wrap on this three entry series.