Vindaloo (Restaurant Style)
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 3 tablespoons Vegetable Oil
- • 1 Star Anise
- • 1 Bay Leaf
- • 1 tablespoon Garlic & Ginger Paste
- • 2 tablespoons Tomato Paste
- • 2 Dry Kashmiri Chillies
- • 2 Green Finger Chillies
- • 1 tablespoon Kashmiri Chilli Powder
- • 1 tablespoon Mix Powder / Curry Powder
- • 3 teaspoons Chilli Powder (Hot)
- • 1/2 teaspoon Fennel (seeds)
- • 1/2 teaspoon Coriander Powder
- • 1/2 teaspoon Cumin Powder
- • 1/4 teaspoon Salt
- • 1/4 teaspoon Black Pepper Powder
- • 1/4 teaspoon Turmeric Powder
- • 3 Cardamom Pods (seeds only)
- • 300ml Curry Base
- • 6-8 pieces Meat / Veg / Paneer
- • 2 Sliced Tomato
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 cup Fresh/Chopped Coriander
- • 1/2 teaspoon Sugar
- • 1 tablespoon Vinegar
- • 1/4 teaspoon Garam Masala Powder
Preparation Steps
add the oil to a pan on a low heat and add in the star anise and bay leaf, fry for 30-60 seconds stirring occasionally until they become aromatic
add in the garlic and ginger paste, tomato puree, Kashmiri and finger chillies, stir continuously for around 30 seconds
add the Kashmiri chilli powder, mix powder, chilli powder, fennel seeds, coriander powder, cumin powder, salt, ground black pepper, turmeric and cardamom pod seeds
mix well to form your vindaloo paste adding a small amount of base at any time if required to keep the paste loose and fry gently until the oil separates
add in your choice of protein, sliced tomatoes and methi leaves coat in the masala and allow to cook for a couple of minutes
turn the heat up to high, add the curry base, incorporate well and allow to reduce for 5 minutes stirring occasionally to prevent any sticking
allow to reduce until your protein is cooked through and the sauce is the thickness you require
sprinkle over the fresh chopped coriander, sugar, vinegar and garam masala, stir through and serve