Vindaloo Curry Powder Recipe
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
13 mins
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Servings
1 cup
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Calories
352 kcal
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Course
Condiments
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Cuisine
Indian
Vindaloo Curry Powder Recipe
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Make your own fiery Vindaloo curry powder at home. It’s filled with dried Kashmiri chiles, cardamom, and tons of other flavorful spices!
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Ingredients
- 8 Kashmiri dried chiles (3 1/2 teaspoons ground kashmiri chili powder)
- 4 inch piece of cassia bark or cinnamon stick (1 1/2 teaspoons ground cinnamon)
- 20 whole green cardamom pods (1 teaspoon ground cardamom)
- 1 teaspoon black peppercorns (1 teaspoon ground black pepper)
- 2 tablespoons coriander seeds (4 1/2 teaspoons ground coriander)
- 1 tablespoons cumin seeds (2 1/4 teaspoons ground cumin)
- 2 teaspoons fennel seeds (1 1/2 teaspoons ground fennel)
- 2 teaspoons fenugreek seeds (1 1/2 teaspoons ground fenugreek)
- 1 teaspoon black mustard seeds (1 teaspoon ground dry mustard)
- 4 Indian bay leaves (See Note 1)
- 3 star anise
- 30 dried curry leaves
- 2 tablespoons turmeric powder
- 1 1/2 teaspoons cayenne powder
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Instructions
Whole Spices
- Toast the chiles in a dry skillet over medium heat for 30 seconds, shaking the pan to move around. Add the cassia bark (cinnamon stick), cardamom and peppercorns and toast another 30 seconds.
- Next add the coriander, cumin, fennel, fenugreek and black mustard seeds, toast for 1 minute.
- Add the Indian Bay leaves, star anise and toast another 30 seconds, stirring often.
- Transfer the spices to a plate and let cool completely.
- Transfer to a spice grinder. Add the dried curry leaves, turmeric and cayenne powder. Grind to a fine powder.
- Store in an airtight container and use within three months for maximum freshness.
Ground Spices
- Toast the chiles in a dry skillet over medium heat for 30 seconds, shaking the pan to move around.
- Add the Indian Bay leaves, star anise and toast another 30 seconds, stirring often.
Notes
- The Indian Bay Leaf (Teja Patta), comes from the cassia tree and tastes more like cinnamon. I don't recommend substituting it with the laurel bay leaf in Indian cooking. If Indian Bay Leaf is unavailable, it's best to leave it out altogether, although you can substitute it with a little cinnamon, or an extra clove if a recipe calls for it.
- Nutritional information is based on 1 cup total.
- HEAT ALERT!! This is not for the faint of heart. You can alter the heat by adding more or less cayenne, but this is supposed to be a spicy, hot curry powder. For a lesser heat version, try my Madras Curry Powder or my all-purpose Curry Powder.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
67g
(22%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
42mg
(2%)
Potassium
1443mg
(41%)
Fiber
30g
(120%)
Sugar
3g
(6%)
Vitamin A
3599IU
(72%)
Vitamin C
620mg
(689%)
Calcium
589mg
(59%)
Iron
23mg
(128%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 67g | 22% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 42mg | 2% |
| Potassium | 1443mg | 31% |
| Fiber | 30g | 120% |
| Sugar | 3g | 6% |
| Vitamin A | 3599IU | 72% |
| Vitamin C | 620mg | 689% |
| Calcium | 589mg | 59% |
| Iron | 23mg | 128% |
* Percent Daily Values are based on a 2,000 calorie diet.
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