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.