Vindaloo Paste

also called vindalho · vindaloo masala · recheado-style paste · goan vindaloo paste

The table

2 tspcumin seedstoast 2 min, until they smell of the tingrind to a powderblend 3 min to a smooth paste
1 tspblack peppercorns
8cloves
1/2 tspbrown mustard seeds
4 podsgreen cardamom
1 stick(2-in piece)cinnamon
15(stemmed and shaken out)dried Kashmiri chilessoak 30 min in warm vinegar
3(stemmed; more if you mean it)dried árbol chiles
3/4 cup(180 mL; cider vinegar is the usual stand-in)palm vinegar
12 cloves(peeled)garlic
2 Tbs(chopped)fresh ginger
1 Tbs(15 g; or dark brown sugar)jaggery
1 tspground turmeric
2 tspkosher salt
Vinegar and garlic not chile heat are what vindaloo actually tastes of — the name is carne de vinha d'alhos meat in wine and garlic Goa swapped the wine for palm vinegar and added the chiles. A cup is enough for 3 lb of pork it keeps a month under a film of oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1toast 2 min, until they smell of the tin

2soak 30 min in warm vinegar

4blend 3 min to a smooth paste

goes in with what steps 2 and 3 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 33 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 45 min.

  1. toast 2 min, until they smell of the tin

    2 minneeds youfrom the start

  2. soak 30 min in warm vinegar

    30 minwalk awayfrom the start

  3. grind to a powder

    not timed2 min in

  4. blend 3 min to a smooth paste

    3 minneeds you30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need blender · skillet · spice grinder

Goes with

See how it is written
>> title: Vindaloo Paste
>> category: Spice Blends & Marinades
>> tags: goan, chiles, vinegar, paste, pork
>> counters: Curry House
>> aka: vindalho, vindaloo masala, recheado-style paste, goan vindaloo paste
>> pairs-with: vindaloo
>> servings: 1 cup
>> time: 45 min
>> step.1: toast 2 min, until they smell of the tin
>> step.2: grind to a powder
>> step.3: soak 30 min in warm vinegar
>> step.4: blend 3 min to a smooth paste

Toast @cumin seeds{2%tsp}, @black peppercorns{1%tsp}, @cloves{8}, @brown mustard seeds{1/2%tsp}, @green cardamom{4%pods} and @cinnamon{1%stick}(2-in piece) in a dry #skillet{} ~toast{2%min}, shaking the pan, until they darken a shade and smell of the tin they came out of.

Grind @&(~1)toasted spices{} to a fine powder in a #spice grinder{}.

Soak @dried Kashmiri chiles{15}(stemmed and shaken out) and @dried árbol chiles{3}(stemmed; more if you mean it) in @palm vinegar{3/4%cup}(180 mL; cider vinegar is the usual stand-in), warmed, ~soak{30%min} until they are soft enough to tear.

Blend @&(~1)soaked chiles and their vinegar{} with @&(~2)ground spice{}, @garlic{12%cloves}(peeled), @fresh ginger{2%Tbs}(chopped), @jaggery{1%Tbs}(15 g; or dark brown sugar), @ground turmeric{1%tsp} and @kosher salt{2%tsp} in a #blender{} ~stir{3%min}, scraping down twice, until there is no grit left between your fingers.

Vinegar and garlic, not chile heat, are what vindaloo actually tastes of — the name is carne de vinha d'alhos, meat in wine and garlic, and Goa swapped the wine for palm vinegar and added the chiles. A cup is enough for 3 lb of pork, and it keeps a month under a film of oil.