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Recipe Reviews (5 out of 5 stars)

Vindaloo

Yields: 4 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Vindaloo 2 oz bag $3.70
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $3.75

Ingredients:

  • 4 Tbsp. Vindaloo
  • 7 Tbsp. ghee or olive oil, divided
  • 1 lb. choice of meat, cut into 1-inch cubes
  • 2 cups frozen potatoes or veggie combo*
  • 1 cup chopped onion
  • 3 Tbsp. white wine vinegar
  • 1 tsp. grey sea salt
  • 3/4 cup water
  • 1/2 cup plain yogurt* (optional)
  • fresh cilantro for garnish

Notes:

*Following an Alton Brown tip, we use a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, the veggies stay crisp and it cuts down the final prep time down. Traditionally, yogurt is not in Vindaloo, but for a creamier version or to bring the heat down, add during the last 5 min. of simmering or serve alongside the dish as a garnish.

Directions:

Mix Vindaloo with 4 Tbsp. melted ghee or oil and 4 Tbsp. water to make a paste; set aside. In a large skillet, heat 2 Tbsp. ghee or oil over medium-high heat. Brown meat on all sides then remove from pan. Lower skillet heat to medium, add remaining ghee or oil and saute onions until softened, about 5 min. Add vinegar and Vindaloo paste and mix thoroughly. Cook for 2 to 3 min., stirring occasionally. Reduce heat to low and stir in browned meat, sea salt and water. Cover and simmer for 15 to 20 min., stirring occasionally. Meanwhile, microwave frozen vegetables for 2 to 2½ min. Uncover skillet and stir in the microwaved veggies and yogurt, if using. Simmer, uncovered, for 5 more min. Taste and adjust seasoning if desired. Top each serving with fresh cilantro.

Serving Suggestions:

Serve over rice with pita, tortilla, chapati or naan bread.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Vindaloo


  • Review by: mebolin
    12/6/12

    This was a great weeknight meal at our house -- especially with the frozen veg. We made with chicken, but could have subbed shrimp or beef. And it was kid-friendly. My kids loved it.

“I just want to share with you how WONDERFUL the Black Truffle Sea Salt I bought from you was! I made a pasta dish and ohhh my, it rocked. Don't ever stop offering it!”

-Jennifer K. of Charlotte, NC

Vindaloo


Yields: 4 servings

Ingredients:

  • 4 Tbsp. Vindaloo
  • 7 Tbsp. ghee or olive oil, divided
  • 1 lb. choice of meat, cut into 1-inch cubes
  • 2 cups frozen potatoes or veggie combo*
  • 1 cup chopped onion
  • 3 Tbsp. white wine vinegar
  • 1 tsp. grey sea salt
  • 3/4 cup water
  • 1/2 cup plain yogurt* (optional)
  • fresh cilantro for garnish

Notes:

*Following an Alton Brown tip, we use a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, the veggies stay crisp and it cuts down the final prep time down. Traditionally, yogurt is not in Vindaloo, but for a creamier version or to bring the heat down, add during the last 5 min. of simmering or serve alongside the dish as a garnish.

Directions:

Mix Vindaloo with 4 Tbsp. melted ghee or oil and 4 Tbsp. water to make a paste; set aside. In a large skillet, heat 2 Tbsp. ghee or oil over medium-high heat. Brown meat on all sides then remove from pan. Lower skillet heat to medium, add remaining ghee or oil and saute onions until softened, about 5 min. Add vinegar and Vindaloo paste and mix thoroughly. Cook for 2 to 3 min., stirring occasionally. Reduce heat to low and stir in browned meat, sea salt and water. Cover and simmer for 15 to 20 min., stirring occasionally. Meanwhile, microwave frozen vegetables for 2 to 2½ min. Uncover skillet and stir in the microwaved veggies and yogurt, if using. Simmer, uncovered, for 5 more min. Taste and adjust seasoning if desired. Top each serving with fresh cilantro.

Serving Suggestions:

Serve over rice with pita, tortilla, chapati or naan bread.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.