simmer · curry sauce
★ STARRED KITCHENPrep 5 minCook 15 minVindaloo Sauce
Independent adaptation of a publicly published Gaggan Anand recipe. Not affiliated with, sponsored by, or endorsed by Gaggan Anand.
Gaggan Anand's Vindaloo Sauce, from the published recipe.
Ratio
Ingredients
- Chile — 500 g chili paste
- Ginger — 50 g in ginger-garlic paste portion
- Garlic — 50 g in ginger-garlic paste portion
- White Vinegar — 50 g
- Brown Sugar — 50 g
- Cream — 20 g
Method
- Pour to the lines in order (bottom → top): White Vinegar, Cream.
- Add: Chile, Ginger, Garlic, Brown Sugar.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
4 kitchens · 2 stars · 2 national awards
- Vindaloo Sauce★ STARRED KITCHEN
- Indigomill Panang CurryNATIONAL AWARD WINNER
- Juniperstreet Panang GaiNATIONAL AWARD WINNER
- Coralcourt Green Curry★ STARRED KITCHEN
First run is small.
Leave an email and we’ll hold a jar with this recipe on it.
Provenance
Indian progressive chef of Gaggan and Gaggan Anand in Bangkok; Michelin and Asia's 50 Best rankings. Molecular Indian tasting menus; formerly El Bulli stage influence.
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Gaggan Anand / Four Magazine (published as “Vindaloo Sauce”). Full citation lives in Provenance.