🇮🇳 Indian Vegetarian

Rose-Scented Pot Capsicum Vindaloo

Name: Rose-Scented Pot Capsicum Vindaloo
Prep time: 11 min
Cook time: 25 min
Total time: 36 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 tsp Garam Masala; 2, chopped Tomato; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 250 g, chopped Bell Pepper

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Kozhikode Coast cooking — Rose-Scented Pot Capsicum Vindaloo brings a rose-scented touch with a classic vindaloo finish. About 36 minutes from fridge to table.

Prep 11 min Cook 25 min Serves 4 Medium

Ingredients

Garam Masala1/2 tsp
Tomato2, chopped
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Bell Pepper250 g, chopped

Optional extras

Fresh Cilantro2 tbsp, chopped
Lemon1/2

Instructions

1
Soak or rinse dals/grains if the dish uses them.
2
Pressure-cook or simmer the base until soft.
3
Prepare a tempering of ghee, cumin, garlic, and chili.
4
Pour tempering over the cooked base.
5
Simmer briefly to marry flavours.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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Watch how it's made

Video: World's Hottest Chicken Vindaloo Curry with Carolina Reapers Recipe - Cook & Review Ep #25 · on YouTube