Make 40+ Dishes With This Vindaloo Paste Recipe | How To Make Vindaloo Masala

Soak 20 Kashmir chili and 10 regular red chili overnight and remove seeds by cutting them in the middle and shaking them out.

Slice 1 large onion and preheat 5 tbsp vegetable oil in a pan over medium heat.

Roast 1 tsp cumin seeds, 1 tsp coriander seeds, 10 black pepper, 10 cloves, 1 cinnamon stick, 5 green cardamom, and 1 tsp mustard seeds in the preheated pan until fragrant, then remove from heat.

Cook the sliced onion in the pan until caramelized, then turn off the heat and let it cool to room temperature.

Grind the roasted spices and cooled onions together with the soaked chilies, 2 inches of ginger (cut into small pieces), 10 garlic cloves (cut into small pieces), 2 tbsp fresh coconut, and red grapes vinegar until a fine paste is formed.

Add 0.5 tsp turmeric powder, 1 tsp salt, and any remaining soaked chili water to the paste and grind again until smooth.

Store the vindaloo sauce in the fridge for up to 1 month or freeze for up to 4 months.

To use the sauce, sauté 1 small chopped onion in 2-3 tbsp vegetable oil, add your choice of meat (beef, chicken, prawn, fish), and cook briefly before adding the vindaloo sauce and 2-3 tbsp tomato purée or paste.

Marinate the meat in the vindaloo sauce overnight for enhanced flavor, then sauté with onion and add water as needed for desired consistency, cooking for 30 minutes to 1 hour.

Equipment Needed

Spice Level:

Allergens