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Vindaloo Paste Recipe – Very Goan, Somewhat Portuguese

Vindaloo Paste Recipe, Delicious Goan Vindaloo Masala Paste Recipe

The Goan vindaloo paste recipe is a really classic Goan curry paste recipe. The name vindaloo is derived from Portuguese dish called carne de vinha d’alhos (meat marinated in wine vinegar and garlic).

By no means is the derivation of word vindaloo from potatoes or aloo which is a common perception especially in India.

Usually, vindaloo masala is used to make Pork and Beef Vindaloo in Goa. However, you can also use it for meats like chicken and mutton. Vegetables like cauliflower, mushrooms, paneer or tofu, and even potatoes can be made with this paste.

There is no limit to how creative you can get with it. And, you can keep this easy paste in your fridge so you can whip up authentic Goan curries in no time!

Do also see the recipes for Goan Cafreal Paste and Chicken Cafreal

Obviously, store-bought pastes are also a great option when you’re pressed for time. But, trust me, nothing can surpass the quality and aroma of homemade pastes.

This vindaloo paste is very simple and traditional involving a few spices that are often used in everyday Indian cooking.

Marinating chicken using vindaloo paste

Possible Variations: The key to the best vindaloo paste is the perfect balance between two flavours- spicy and tangy. The tangy flavour comes from either vinegar, lemon juice or tamarind paste.

In this recipe, I have used white vinegar. If lemons are in season, you may decide to go with lemon juice. Again, always use “fresh” lemon juice.

Notes: I am told that most Goan curry pastes use coconut or toddy vinegar and that can be difficult to come by unless you are in Goa or another coastal state. Consequently, I used white wine vinegar in the recipe since it was easier to find.

In case it doesn’t suit you substitute it with tamarind pulp or even lemon juice. You can also add a few tablespoons of white rum to the paste, but that is very optional.

When it comes to curries and curry pastes, there are a million variations, this is just one.  It’s fun to make and not very involved.  It begins with toasting some classic Indian spices for a few minutes in a dry pan to bring out their flavour.

Take your meal to the next level with this authentic Goan vindaloo masala paste. With the exciting combo of spicy and tangy flavours, this is the only vindaloo paste recipe you’ll ever need to whip up a chicken vindaloo delicious dinner.

This paste takes me right back to my times in Goa eating gorgeous Goan food on the beach. And this paste makes a paste much better than the store-bought curry sauce jars. Join me and make your own vindaloo paste.

Check out the simple recipe about how to make vindaloo paste or vindaloo masala right below. It is going to be a cupboard staple in your house from the first time you make it.

Vindaloo Paste
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Vindaloo Paste Recipe, Delicious Goan Vindaloo Masala Paste Recipe

Vindaloo paste recipe is a really classic Goan curry paste recipe. The name vindaloo masala is derived from Portuguese dish called carne de vinha d’alhos (meat marinated in wine vinegar and garlic). By no means is the derivation of word vindaloo from potatoes or aloo which is a common perception especially in India.
Course Main Course
Cuisine Goan, Indian
Diet Halal, Hindu
Keyword Goan Vindaloo Paste, Vindaloo Paste, Vindaloo Paste Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 160kcal
Author Sumit Malhotra

Ingredients

  • 15 No. Dry Red Chilies (Sookhi Lal Mirch)
  • 1.5 inch Ginger (Adrak)
  • 10 Cloves Garlic (Lehsun)
  • 1 Teaspoon Fenugreek Seeds (Methi Dana)
  • 2 No. Cardamom (Ilaichi)
  • 1.5 Inch Cinnamon (Dal Chini)
  • 1/2 Teaspoon Black Pepper (Kali Mirch)
  • 1/2 Teaspoon Cumin Seeds (Jeera)
  • 5 Tablespoon White Wine Vinegar (Sirka)
  • 1/2 Teaspoon Turmeric Powder (Haldi Powder)
  • 1 Teaspoon Brown Sugar (Bhuri Chini)
  • 1 Teaspoon Salt (Namak)

Instructions

  • First of all, get all ingredients together.
  • Add everything to the blender and make a fine paste.
  • Check the seasoning. Correct if needed.
  • Vindaloo paste is ready for your curries. Enjoy!

How to Store this Vindaloo Paste or Vindaloo Masala

Storing your fresh homemade vindaloo masala

Vindaloo paste or vindaloo masala has encompassing preservatives. So it will hold good for about a month in your fridge. You can just scoop it in an airtight jar and store it in the refrigerator.

To preserve it longer, you can freeze vindaloo masala too. Simply, spoon it into an ice tray and hold it in the freezer. To use, thaw it completely and use as in the recipe.

Possible Variations with Vindaloo Paste or Vindaloo Masala

The Goan Vindaloo paste curries now stands tall amongst all Indian curries because of their characteristic spiciness.

You usually see a vindaloo paste being used for prawns, meat or chicken. However, it also pairs well with vegetables.

You can use this paste to make a quick vegetable or paneer or tofu curry too.  Use eggplants, potatoes, cauliflower, squash, bell peppers and chickpeas and enjoy the rich flavours from Goa.

FINALLY, TO SUM IT UP

Vindaloo paste

The Goan vindaloo paste recipe is a really classic Goan curry paste recipe. The name vindaloo is derived from Portuguese dish called carne de vinha d’alhos (meat marinated in wine vinegar and garlic).

By no means is the derivation of word vindaloo masala from potatoes or aloo which is a common perception especially in India.

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