Potato Vindaloo

From the America's Test Kitchen Vegetarian Cookbook

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in Dutch oven over medium heat until shimmering. Add onions, red potatoes, sweet potatoes, and 1/2 teaspoon salt and cook, stirring occasionally, until onions are softened and potatoes begin to soften at edges, 10 to 12 minutes.

Step 2

Stir in garlic, paprika, cumin, cardamom, cayenne, and cloves and cook until fragrant and vegetables are well coated, about 2 minutes. Gradually stir in water, scraping up any browned bits. Stir in bay leaves, mustard seeds, and 1 tsp salt and bring to simmer. Cover, reduce heat to medium-low, and cook until potatoes are tender, 15 to 20 minutes.

Step 3

Stir in tomatoes and their juice and vinegar and continue to simmer, uncovered, until flavors are blended and sauce has thickened slightly, about 15 minutes. Discard bay leaves, stir in cilantro, and season with salt and pepper to taste. Serve.