Indian•gourmet

Vindaloo Curry Powder

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

Ingredients

Quantities are shown as originally provided.

8 Kashmiri dried chiles (See Note 1 for hotter) ((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 3))
3 star anise
30 dried curry leaves
2 tablespoons turmeric powder
2 teaspoons cayenne powder

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.
7
Toast the chiles in a dry skillet over medium heat for 30 seconds, shaking the pan to move around.
8
Add the Indian Bay leaves, star anise and toast another 30 seconds, stirring often.