There is nothing like a freshly homemade spice mix. Toasting spices intensifies their flavors and releases the most delicious aromas. The intoxicating perfume from the hot pan is enough to whet your appetite for the meal to come! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Love Indian food? Save this recipe along with my Garam Masala, Chana Masala, Biryani Masala, and Chai Masala to bring out the most authentic flavors in your home cooking.
Substitutes
I like to use mild Kashmiri chilies that add a vibrant red hue to the dish without adding excess heat. If you love more heat, you can replace Kashmiri chilies with spicer red chili or add cayenne pepper Cumin, coriander, peppercorns, green cardamom, cloves, cinnamon, and Kashmiri red chilies make up this aromatic and balanced vindaloo spice blend. As the base of the marinade, these spices have time to penetrate and season the meat adding layers of complex flavor to the Vindaloo. Though Vindaloo is often thought of as an extra hot and spicy dish, I prefer to moderate the heat, similar to the Goan version. Kashmiri Red Chilies lend a mild but up-front heat and that classic fiery red color–without overtaking the beautiful flavors beneath. A pinch of cayenne at the end will up the spiciness to suit your taste. Cumin / Jeera – An essential ingredient in Indian cooking, cumin adds nutty, warm flavors and dimension to countless dishes. Not to mention that signature aroma! Whole cumin seeds can be added to tempering, while roasted and ground cumin is great for adding later in the cooking process. Coriander Seeds / Dhania – This versatile spice has a hint of citrus and adds earthy notes to Malabar curry, vindaloo, sambar, and rasam dishes. The whole seeds are lightly toasted and then ground with other spices for several popular spice blends. Ground coriander is popular because it adds texture to dishes and can be tasted with each bite. Coriander is often paired with cumin for just the right balance of earthiness. Black Peppercorns / Kali Mirch - These berries which grow on climbing vines are native to southern India. The unripe green berries are harvested when they ripen and turn red and are then dried to what we commonly see in the grocery stores. Black peppercorns impart intense aroma, depth, and heat to foods. If you haven’t tried toasting and grinding peppercorns at home, you are in for a treat when you taste the difference! Green Cardamom Pods / Elaichi - A sweet and aromatic spice that is a critical spice for curries and pulao. I like roasting and grinding whole green pods for additional flavor and it also saves time from having to take the seeds out. Green cardamom is also a lovely addition to desserts adding earthy complexity and pairs so well with rose, pistachio, saffron, and cinnamon. Cinnamon / Dalchini - Cassia Bark that is grown in India is the traditional cinnamon used in Indian cooking and is similar to cinnamon sticks. It adds earthy flavors to meat and curries and is essential in making spice blends. Many times I use the easier-to-find cinnamon sticks in recipes, but if you do purchase cassia bark, it can be substituted. Cinnamon is so versatile adding depth to countless savory and sweet dishes….and teas! Cloves / Laung - These flower buds are harvested from the evergreen clove tree. They lend a slightly sweet yet pungent and distinct aroma to Indian cuisine. Once again, so lovely in desserts, especially when paired with ginger, but a little goes a long way. Dried Kashmiri red Chilies / Sukhi Lal Kashmiri Mirch – Although there are many kinds of dry red chilies used in Indian cuisine, I prefer mild Kashmiri red chile, which has a brilliant red hue that adds natural food coloring and smoky flavor. When substituting other chiles for Kashmiri red chiles be mindful of the heat level.
Recipe
Did you enjoy making this homemade spice mix? Here are some more quick and easy spice blends for Indian cooking:
Chana Masala Garam Masala Mom’s Garam Masala
Once you have the spice mix ready, making a vindaloo curry is super simple! Add White wine vinegar, fresh garlic, ginger, and your choice of protein or vegetable for the incredible and unmistakable flavors of the Goan Vindaloo curry. On the blog, I have the recipe for delicious Chicken Vindaloo and my The Essential Indian Instant Pot Cookbook includes the lamb Vindaloo curry recipe. You can easily substitute the meat for Paneer, tofu, or hardy veggies potatoes, and cauliflower.
