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!
Servings: 1 cup
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
- 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
Calories: 352kcal | Carbohydrates: 67g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 1443mg | Fiber: 30g | Sugar: 3g | Vitamin A: 3599IU | Vitamin C: 620mg | Calcium: 589mg | Iron: 23mg