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Vindaloo Curry Powder Recipe

Make your own fiery Vindaloo curry powder at home. It’s filled with dried Kashmiri chiles, cardamom, and tons of other flavorful spices!

Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 1 cup
Calories: 352 kcal
Course: Condiments
Cuisine: Indian

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

Instructions

Whole Spices
    Cup of Yum
  1. 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.
  2. Next add the coriander, cumin, fennel, fenugreek and black mustard seeds, toast for 1 minute.
  3. Add the Indian Bay leaves, star anise and toast another 30 seconds, stirring often.
  4. Transfer the spices to a plate and let cool completely.
  5. Transfer to a spice grinder. Add the dried curry leaves, turmeric and cayenne powder. Grind to a fine powder.
  6. Store in an airtight container and use within three months for maximum freshness.
Ground Spices
  1. Toast the chiles in a dry skillet over medium heat for 30 seconds, shaking the pan to move around.
  2. 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

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

% 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.