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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.

“As always, thanks for the great selection! It's time to start restocking the shelves for spring. Also, wanted you guys to know that the care and time you take in your spicing craft is greatly appreciated!”

-Brian K. of Flint, MI

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.