Vindaloo Gravy / Sauce

I’m in a mood for food, but just not any food, food with a KICKASS taste. That to me says, Vindaloo. Tasty, spicy, FIREY. Just what I need to deal with the, it’s SPRING, it’s WINTER, it’s SUMMER, it’s a Nor’Easter and run for the hills, weather of the NorthEast in early spring.

From Wikipedia:

Vindaloo is an Indian curry dish popular in the region of Goa, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available.

Vindaloo has gained popularity outside of India, where it is almost universally featured on menus at Indian restaurants. Vindaloo served in restaurants of the United Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard “medium (spiciness)” restaurant curry with the addition of vinegar, potatoes and chili peppers. The British variation originated from British Bangladeshi restaurants in the 1970s.

Vindaloo is one of the spiciest dishes available on menus where it is served, although some restaurants serve a tindaloo, which is a quite different dish that originated in Bangladesh.

Traditionally, vindaloo has pork, or if in Goa, fish. Given the dietary requirements of my roommates, I’ll go with veggies as the, “flavor carrier” for the gravy..

Vindaloo Gravy / Sauce

Tasty, spicy, FIREY, A gravy for all reasons, and all seasons
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4 Servings


For the Gravy

  • 2 cloves Garlic Peeled
  • 2 in Ginger root Peeled
  • 5 ea Red Chilies Dried
  • 1 tbsp Tumeric
  • 3 tbsp Peanut oil or neutral flavor oil
  • 2 tbsp tomato paste
  • 2 ea Red Chillies Fresh
  • 1/2 bunch Cilantro Fresh
  • 1 tsp Black Pepper Corns Toast
  • 4 ea Cloves Toast
  • 2 tsp Corriander Seed Toast
  • 2 tsp Fennel Seeds Toast
  • 1 tsp Fenugeek Seeds Toast


  • 1 head cauliflower broken into flourettes
  • 1 ea Sweet Onion Medium, peeled, diced
  • 8 oz Mixed Mushrooms or Button Washed, Quartered
  • 8 oz Fingerling or baby red bliss potates Washed, halved / quartered
  • 1 tbsp Butter or ghee
  • 1 can Coconut Milk full fat


Gravy / Paste

  • In a dry frying pan on medium heat, toast all the spices marked toast, until golden brown, and fragrant. thence cool slightly
  • Grind toasted spices in spice grinder, food processor, or mortar and pestle.
  • Add the rest of the for gravy ingredients and work until you have a smooth paste.


  • In a large frying pan, add fat and onions. saute until onions are translucent.
  • add the mushrooms and saute until they dry out, start to take color
  • Add the paste and coconut milk to the pan as well as the cauliflower and potatoes, cover and simmer ~20 minutes, until vegetables are cooked through
  • Uncover and simmer to thicken the sauce.


I'll serve over basmati rice, with naan to the side.
Perhaps, I'll pass along with some sliced onion, cucumber, lettuce and a couple of whole small peppers.
I'll add a side of yogurt, just to make sure I have a fire extinguisher available if needed.

  Filed under: Cultural-Misappropriation, Indian, Ingredient, Sauce, Vegan, Vegetarian

Comments are closed for this post.