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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder. | 2. Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside. | 3. Heat the oil in a wide, heavy pot over a medium flame. | 4. Add the onions. | 5. Fry, stirring frequently, until the onions turn brown and crisp. | 6. Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions. | 7. Add this puree to the ground spices in the bowl. | 8. -= You have now created your vindaloo paste - You can make this ahead of time and freeze -. | 9. Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste. | 10. Heat the oil remaining in the pot once again over a medium-high flame. | 11. When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned. | 12. Now add the ginger-garlic paste to the same pot. | 13. Turn down the heat to medium; stir the paste for a few seconds. | 14. Add the coriander and turmeric; stir for another few seconds. | 15. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil. | 16. Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period. | 17. Serve with Basmati rice and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
chili pod	2			-	-	-	-
black peppercorn	1	teaspoon		-	-	-	-
cardamom seed	1	teaspoon		-	-	-	-
cinnamon	1			-	-	-	-
black mustard seed	1 1/2	1/2		-	-	-	-
fenugreek seed	1	teaspoon		11.950999999999999	2.1590000000000003	0.851	0.2372
white wine vinegar	5	tablespoons		-	-	-	-
salt	1 1/2	1/2		-	-	-	-
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
onion	2		cut	88.0	20.548000000000002	2.42	0.22
water	1/3	cup		0.0	0.0	0.0	0.0
pork	2		cut	2312.0052	0.0	218.9605	160.02700000000002
ginger cube	1		cubed chopped	-	-	-	-
garlic clove	8		peeled	-	-	-	-
coriander seed	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.