Vindaloo Paste

🥘 Ingredients

• cumin seeds 2 tsp
• black peppercorns 1 tsp
• cloves 8
• brown mustard seeds ½ tsp
• green cardamom 4 pods
• cinnamon 1 stick
• dried Kashmiri chiles 15
• dried árbol chiles 3
• palm vinegar ¾ cup
• garlic 12 cloves
• fresh ginger 2 Tbs
• jaggery 1 Tbs
• ground turmeric 1 tsp
• kosher salt 2 tsp

1. 1

   Toast cumin seeds , black peppercorns , cloves , brown mustard seeds , green cardamom and cinnamon in a dry skillet 2 min , shaking the pan, until they darken a shade and smell of the tin they came out of.
2. 2

   Grind @&( timer to a fine powder in a spice grinder .
3. 3

   Soak dried Kashmiri chiles and dried árbol chiles in palm vinegar , warmed, 30 min until they are soft enough to tear.
4. 4

   Blend @&( timer with @&( timer , garlic , fresh ginger , jaggery , ground turmeric and kosher salt in a blender 3 min , scraping down twice, until there is no grit left between your fingers.
5. 5

   Vinegar and garlic and not chile heat are what this tastes of. A cup is enough for 3 lb of pork.