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 and not chile heat are what this tastes of. A cup is enough for 3 lb of pork
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

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

The clock

Start to finish
at least 33 min1 of 4 steps gives no time
Needs you
about 5 min
If you get it wrong
Narrow — a burnt spice here runs through fourteen hours of marinating and an hour of simmering unchanged

  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

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
>> slack: narrow — a burnt spice here runs through fourteen hours of marinating and an hour of simmering unchanged

>> step: toast 2 min, until they smell of the tin
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.

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

>> step: soak 30 min in warm vinegar
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.

>> step: blend 3 min to a smooth paste
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 and not chile heat are what this tastes of. A cup is enough for 3 lb of pork.