### TranslatedIngredients: 12 Dry Kashmiri Peppers - Soak the seeds out in hot water for 1/2 hour, 1/4 teaspoon fenugreek seeds - roast, 7 cloves garlic, 4 small onions - peeled, 1/2 teaspoon cumin seeds, 1 / 4 tsp turmeric powder, 2 tsp vinegar, 1/3 cup water - as per use, 3 potatoes - washed, salt - as per taste, 2 tbsp oil, 1 tsp rye, 10 curry leaves, water - as per use, 1/2 teaspoon sugar ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Goan Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Aloo Windaloo recipe, first place a saucepan or kadhai on the gas. Now add chopped potatoes, water, salt and turn on the gas. Boil until the potatoes are cooked. Now take out the potatoes from the water and keep the boiled water separately as well. In a mixer grinder, add dry Kashmiri chilli, fenugreek seeds, garlic, small onion, cumin, turmeric powder, vinegar and water. Make a paste by grinding it. Now heat oil in a pan. Add mustard seeds and after 10 seconds add curry leaves. Now add windloo paste and cook for 4 to 5 minutes. Add 1/2 cup boiled water, potatoes, salt to taste and mix. Let it cook for 10 to 15 minutes. Add some sugar and turn off the gas after 1 minute. Serve. Serve the Aloo Windaloo Recipe with Ghee Roast Dosa and Rava Prawns Fry for dinner.