10dry red chillies( use the kashmiri chilli to reduce the heat)
2tbspcoriander seeds
1tspmustard seeds
1.5tspcumin seeds
3cloves
2bitscinnamon stick
4-5green cardamom
2-3Black pepper( I have not added them)
4-6clovesgarlic
1/2tspfresh ginger root( grated)
1tbspvinegar
1.5tsptamarind paste
4mediumroasted tomatoes
for the curry
2tbspvegetable oil
6-10shallots(Sliced thin)
1mediumeggplant(diced)
6-7oyster mushroom( torn into bits)
7-10floretscauliflower( cut into florets)
1mediumcarrot( diced)
salt to taste
1pinchSugar/brown sugar( see recipe notes to see why you need this)
1cupdrinking water
Instructions
for the masala paste.
Dry roast the spices -coriander, cumin, mustard seeds, cinnamon sticks, cardamom, cloves till they are aromatic.
Add them to a spice mix to a spice blender and give a rough blend.
Add the garlic cloves and blend further.
Add tamarind, vinegar and tomatoes and blend well into a smooth paste.
The vindaloo masala paste is ready. Set aside till you need it.
for the curry.
Dice up and chop the veggies and slice the shallots.
Into the pan add the cooking oil and roast the shallots till golden brown.
Then add the vegies and roast a bit longer till the veggies have a gentle sear on them.
Add the masala paste, salt and sugar and mix well.
Now add a cup of water and simmer till the veggies cook and the curry thickens.
The vindaloo is now ready to serve.
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.