VINDALOO
1 T black peppercorn
1 T black mustard seed
2.5 t cumin seed
2 t coriander seed
1 t fenugreek
5 whole cloves
2 cardamom pods
1" cinnamon stick, or ¾ t
⅛ cup sweet paprika (mild chili)
⅛ cup Kashmiri chili (medium chili)
1/3 cup or cider vinegar
1 t turmeric
16 garlic cloves
2 T tomato paste
2" piece ginger
2 t brown sugar
10 long chiles, sliced thin
2 large yellow onion, chopped
2 cups large chopped potatoes
2# chicken thighs (or goat or beef)
2 cups water
3 t kosher salt
Combine the dry seeds and cinnamon, clove and cardamom. Put in a pan over medium low heat and toast for 4-5 minutes. Cool. Process in spice grinder until powdered.
Place spices, vinegar, half the ginger and four garlic cloves in a food processor or blender, process to a paste with 1.5 tsp salt. Mix the paste with meat and refrigerate for up overnight, at least four hours.
Mince leftover garlic and ginger. Heat oil in a large pot. Add some asfotida and then cook the garlic, ginger, onion and green chilies mixture until soft. Turn heat to high and add chicken and potatoes, brown sugar, along with the water and tomato paste. Stir and bring to a boil for three minutes. Cover and cook on low until gravy is thick and all ingredients are properly cooked. You can also cook in a low temperature oven, around 285-300 for a few hours. If the gravy isn't thick enough for serving, use a tablespoon cornstarch with two tablespoons water to thicken.
Garnish with chopped cilantro and serve with hot basmati rice.
