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–+ servings

Vindaloo Gravy / Sauce

Tasty, spicy, FIREY, A gravy for all reasons, and all seasons
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 Servings
Ingredients Method Notes

Ingredients
  

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
Vegetables
  • 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

Method
 

Gravy / Paste
  1. In a dry frying pan on medium heat, toast all the spices marked toast, until golden brown, and fragrant. thence cool slightly
  2. Grind toasted spices in spice grinder, food processor, or mortar and pestle.
  3. Add the rest of the for gravy ingredients and work until you have a smooth paste.
Vegetables
  1. In a large frying pan, add fat and onions. saute until onions are translucent.
  2. add the mushrooms and saute until they dry out, start to take color
  3. 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
  4. Uncover and simmer to thicken the sauce.

Notes

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.

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