This recipe is called “Vindaloo ka masala” in
Hindi
Yield: Approximately 1½ cups
A delicious tastemaker from the coastal tourist state of Goa!
Ingredients:
¼ cup cumin seeds
¾ cup coriander seeds
1 tablespoon fenugreek seeds
1 teaspoon ground black cardamom seeds
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground turmeric
2 tablespoons black cumin seeds
2 tablespoons black peppercorns
2 teaspoons mustard seeds
4 to 6 dried red chile peppers, such as chile de arbol,
broken
Directions:
In a moderate-sized cast-iron or non-stick skillet, mix and
roast the red chile peppers, coriander, cumin, black cumin,
peppercorns, fenugreek, and mustard seeds, stirring and
swaying the pan over moderate heat until seems slightly
darker, approximately two minutes.
Allow to cool, then grind using a spice or coffee grinder till
you get a fine powder. Move to a container and stir in the
turmeric, cardamom, cloves, and cinnamon. Put inside an
airtight vessel and place the vessel in a cool, dark place,
for approximately thirty days at room temperature or
approximately one year in a fridge.
