This Goan-inspired Vindaloo Spice Mix adds just the right amount of heat while bringing out the flavors from the freshly roasted and ground spices. Here is my simple recipe for the spice blend using basic whole spices to get the bold flavors of Vindaloo Curry.
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There's nothing like a freshly made spice mix; toasting the whole spices brings out their essential oils, deepens their flavors, and fills your kitchen with the most irresistible aroma. It's the first step in building the bold, complex flavor that makes vindaloo so special.
I have shared my full Chicken Vindaloo recipe on the blog, and a delicious Lamb Vindaloo version in The Essential Indian Instant Pot Cookbook. The best part? This versatile spice mix works beautifully with paneer, tofu, or hearty vegetables like potatoes and cauliflower, so you can make it your own!
Love Indian food? Save this recipe along with my Garam Masala, Chana Masala, Biryani Masala, and Chai Masala to bring out the most authentic flavors in your Indian cooking.
For spice blend beginners, these are spices sure to be well-used in your kitchen. No need to worry about investing in too many new spices that might sit on the shelf.
Cumin, coriander, peppercorns, green cardamom, cloves, cinnamon, and Kashmiri red chilies make up this aromatic and balanced vindaloo spice blend. As the base of the marinade, these spices have time to penetrate and season the meat, adding layers of complex flavor to the Vindaloo.
Though Vindaloo is often thought of as an extra hot and spicy dish, I prefer to moderate the heat, similar to the Goan version. Kashmiri Red Chilies lend a mild but up-front heat and that classic fiery red color, without overtaking the beautiful flavors beneath. A pinch of cayenne at the end will up the spiciness to suit your taste.
Ingredient Flavor Notes
Cumin / Jeera - An essential ingredient in Indian cooking, cumin adds nutty, warm flavors and dimension to countless dishes. Not to mention that signature aroma! Whole cumin seeds can be added to tempering, while roasted and ground cumin is great for adding later in the cooking process.
Coriander Seeds / Dhania - This versatile spice has a hint of citrus and adds earthy notes to Malabar curry, vindaloo, sambar, and rasam dishes. The whole seeds are lightly toasted and then ground with other spices for several popular spice blends. Ground coriander is popular because it adds texture to dishes and can be tasted with each bite. Coriander is often paired with cumin for just the right balance of earthiness.
Black Peppercorns / Kali Mirch - Black peppercorns impart intense aroma, depth, and heat to the curry. If you haven't tried toasting and grinding peppercorns at home, you are in for a treat when you taste the difference!
Green Cardamom Pods / Elaichi -I like to roast and grind the whole green pods; they add a subtle, sweet, citrusy warmth that lifts the entire spice blend in chicken vindaloo. Plus, using the whole pod saves time since there's no need to separate the seeds.
Cinnamon / Dalchini - For vindaloo, cinnamon (or cassia bark) adds a warm, earthy depth that balances the heat and acidity of the dish. I usually use cinnamon sticks for convenience, but cassia bark, commonly used in Indian cooking, is a great option if available.
Cloves / Laung - These flower buds are harvested from the evergreen clove tree. They lend a slightly sweet yet pungent and distinct aroma to this dish.
Dried Kashmiri red Chilies / Sukhi Lal Kashmiri Mirch - Although there are many kinds of dry red chilies used in Indian cuisine, I prefer mild Kashmiri red chile, which has a brilliant red hue that adds natural food coloring and smoky flavor. When substituting other chiles for Kashmiri red chiles, be mindful of the heat level.
How to make homemade Vindaloo Spice Blend
- Measure all of the dry spices and de-stem the dried red chilies.
- Add all the spices to a frying pan and lightly toast until aromatic, 2 to 3 minutes.
- Transfer the spices to a plate and let them cool completely.
- Grind the spices in a spice grinder to make a fine powder.
Storing Vindaloo Spice Mix
Store in an air-tight container in a cool, dry place away from direct sunlight for up to 6 months. Once you have the spice mix ready, making a vindaloo curry is super simple! Add White wine vinegar, fresh garlic, ginger, and your choice of protein or vegetable for the incredible and unmistakable flavors of the Goan Vindaloo curry.
Recipe
Vindaloo Spice Mix
Equipment
Recipe Video
Ingredients
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 20 black peppercorns
- 4 green cardamoms
- 4 cloves
- 1 inch cinnamon stick
- 8 whole dried Kashmiri red chillies de-stemmed and broken into half
Instructions
- Add all the spices to a frying pan and lightly toast until aromatic, 2 to 3 minutes.
- Transfer the spices to a plate and let cool completely.
- Grind the spices in a spice grinder to make a fine powder. Makes 4 tablespoons of Vindaloo spice mix.
- Store in an airtight container in a cool, dry place.
Asriel Krupp says
Hello Archana,
Could you recommend a brand of dried Kashmiri whole red chiles?
Thank You!
Archana says
I have recently purchased Anand Brand whole dried Kashmiri chili.
Chaka says
Hi, if making this Chicken Vindaloo with Ground Kashmiri Chili powder instead of the whole, how many would you estimate? Also do I need to put the Kashmiri powder in with the other spices when toasting? TIA
Archana says
If you are using ground Kashmiri chili powder you do not need to toast it. Simply add it in once the other spices are ground. Start with 2 tablespoons and then add more to taste.
E. McCarthy says
My Mother also added black mustard seeds ground very finely to her vindaloo masala
Archana says
That sounds delicious!