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Vindaloo Paste

Vindaloo Paste Recipe, Delicious Goan Vindaloo Masala Paste Recipe

Sumit Malhotra
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.
5 from 6 votes
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine Goan, Indian
Servings 4 people
Calories 160 kcal

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!
Keyword Goan Vindaloo Paste, Vindaloo Paste, Vindaloo Paste Recipe