Spicy Vegetable Vindaloo
with fresh ground masala paste
Servings Prep Time
4people 15minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
30minutes 10minutes
Ingredients
for the vindaloo masala paste
for the curry
Instructions
for the masala paste.
  1. Dry roast the spices -coriander, cumin, mustard seeds, cinnamon sticks, cardamom, cloves till they are aromatic.
  2. Add them to a spice mix to a spice blender and give a rough blend.
  3. Add the garlic cloves and blend further.
  4. Add tamarind, vinegar and tomatoes and blend well into a smooth paste.
  5. The vindaloo masala paste is ready. Set aside till you need it.
for the curry.
  1. Dice up and chop the veggies and slice the shallots.
  2. Into the pan add the cooking oil and roast the shallots till golden brown.
  3. Then add the vegies and roast a bit longer till the veggies have a gentle sear on them.
  4. Add the masala paste, salt and sugar and mix well.
  5. Now add a cup of water and simmer till the veggies cook and the curry thickens.
  6. The vindaloo is now ready to serve.
Recipe Notes

The vinegar and the sugar.

Traditionally it is toddy vinegar that is added to this recipe. This is a bit sweeter than apple cider vinegar and the sugar helps to compensate that sweetness.

If the vindaloo gets too spicy

The chillies you use determines the heat in this recipe. If you like it less spicy use Kashmiri chillies . If you still find your vindaloo spicy after you make it add a bit of coconut cream.