Vindaloo Spice Mix Recipe
This dry Vindaloo Masala powder is a must-have for home cooks who love rich, spicy curries. With just a few pantry spices and a quick toast-and-grind method, you get 6–7 tablespoons of fragrant masala ready for curries, rubs, or marinades. Authentic taste, no fuss.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Servings 6
Calories 20 kcal
Heavy bottom pan
Set of Measuring Spoons
Grinder
Whole spices
- 6-8 dried red kashmiri chilies stems removed , cut into smaller pieces
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns more or less as per taste
- 1 tsp mustard seeds
- 1/2 tsp cloves
- 1- inch cinnamon stick broken into smaller pieces
- 3-4 green cardamom pods
Ground spices
- 1 tsp paprika for color
- 1 tsp turmeric powder
- 1 tsp sugar
- 1 tsp salt
Toast the whole spices (chilies, cumin, coriander, peppercorns, mustard seeds, cloves, cinnamon, cardamom) in a dry pan over medium heat until aromatic ( 3 to 5 minutes). Stir constantly to avoid burning.
Cool the toasted spices slightly. Grind everything together into a fine powder using a spice grinder or high-speed blender.
Mix in turmeric, paprika, sugar, and salt.
Fragrant Vindaloo Masala is ready. Store it in an airtight jar in a cool, dry place. It stays fresh for a few months.
1. Adjust Heat to Taste:
Kashmiri chilies give color with mild heat—swap in spicier varieties (like Byadgi or Thai chilies) for a hotter masala. 2. Grind Fine for Smooth Curries:
A fine grind helps the masala dissolve better into curries or marinades. If it's coarse, strain it or blend it with liquids during cooking. 3. Storage Tip:
Store in an airtight container in a cool, dry place—away from sunlight. 5. Optional Add-Ins:
For a tangier version, add 1 tsp amchur (dry mango powder) or ½ tsp tamarind powder—great for recreating that classic Vindaloo zing without using vinegar.