Indian · main
Vindaloo
Vindaloo reads umami 7.3, richness 7.1 and sourness 5.4 on Palate's 0–10 flavor X-ray — a Indian main, about 11 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.6 / 10
- Sweet & Fruity — 2.5 / 10
- Sour & Bright — 5.4 / 10
- Bitter & Earthy — 2.5 / 10
- Rich & Fat — 7.3 / 10
- Aromatic & Spice — 4.8 / 10
The measured notes (of 18)
Umami 7.3 · Richness 7.1 · Sourness 5.4 · Warm Spice 4.0 · Allium 4.0 · Heat 3.6 · Salinity 3.5 · Floral 2.6 · Sweetness 2.4 · Earthy 2.3 · Bitterness 1.4 · Herbaceous 0.7 · Nutty 0.6
What's in it (14)
- 2 lbs pork shoulder, cubed
- 6 dried Kashmiri chilies, soaked
- 8 cloves garlic
- 1 inch ginger
- 1/4 cup vinegar
- 1 tsp cumin
- 4 cloves
- 1 cinnamon stick
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1 tsp mustard seeds
- 2 medium onions, sliced
- 3 tbsp oil
- salt to taste
Time & effort: about 11 hr (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 250.9 kcal, 12.7 g protein, 19.8 g fat, 5.5 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Grind soaked dried chilies with garlic, ginger, vinegar, and whole spices into a thick paste.
- Marinate pork in this paste for several hours or overnight.
- Saute onions until dark, add marinated pork with extra vinegar and water, then simmer until pork is tender and the sauce is thick and fiery.
Dishes with a similar flavor shape
- Lamb Vindaloo — Indian
- Pork Vindaloo — Indian
- Pique Macho — Bolivian
- Texas-Style No-Bean Beef Chili — American
- Ostri — Georgian
Keep reading: what umami, richness, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.