Vindaloo paste - Take your meal to the next level with this authentic Indian style masala paste. With the exciting combo of spicy and tangy flavors, this is the only masala paste recipe you’ll ever need to whip up a delicious dinner.
I’ve a few spice paste recipes up my sleeve that’s apt for any day of the year. One of my all-time favorites is the homemade tandoori paste recipe on the blog.
Without a doubt, a quick masala paste or marinade is a time saver in the kitchen. You just need to slather your favorite meat or veggies in it, and cook (grill, bake, pan fry or even make a curry) them your favorite way for the ultimate dinner experience.
Obviously, store bought marinades are also a great option when you’re pressed for time. But, believe 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.
One of the most important elements of this paste are dried red chilies. You know, Indian vindaloo curry is famous for its high level of heat quotient. In fact, spicy red chilies take this homemade paste from delicious to awesome.
The key to the best vindaloo paste is the perfect balance between two flavors- spicy and tangy. The tangy flavor comes from either lemon juice or tamarind paste. As lemons are in season right now, I decided to go with lemon juice. Again, always use “fresh” lemon juice.
Ok, let’s talk about the preparation of this homemade spice paste. You’ll need to dry roast all the dry spices, and then grind them to a very fine powder. Dry roasting, obviously, helps to release the flavors of the dry spices.
Now add the other ingredients - ginger, garlic and lemon juice - to the spice powder. Add a little water and process to a smooth paste.
Done. Now you have the best vindaloo paste which is perfect for your next curry or marinade.
More Curry Paste Recipes
Vindaloo Paste | Video
Ingredients
- 2 inch fresh ginger chopped
- 3 garlic cloves chopped
- 10 dried red chilies
- 2 teaspoon coriander seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 6 green cardamom pods
- 6 cloves
- 1 cinnamon stick
- ¼ teaspoon black peppercorns
- 3 tablespoon lemon juice see notes
Instructions
- Dry roast dried red chilies, cumin seeds, coriander seeds, fenugreek seeds, cardamom pods, cloves, cinnamon stick and black peppercorns over low flame.
- Cool down slightly. Transfer to a grinder. Grind to a fine powder. Add ginger, garlic and lemon juice into the grinder. Process to a smooth paste. Add a little water if needed.
Video
Notes
Nutrition
Vindaloo Paste Recipes
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Terence says
Hi there..
I noticed your recipe says "dried red chillies?"
Did you mean Kashmiri chillies? Ten dried regular chillies would be extremely hot..Wouldn't it? Would it make a difference if i de-seeded the chillies and re-hydrated them?
Rose Mary George says
Vindaloo paste is actually is very spicy, but you can customize the amount of red chilies to reduce the heat. Hope that helps! 🙂
Rael says
If you're replacing the lemon juice with tamarind paste, is it a 1:1 replacement?
Rose Mary George says
You will only need 1-2 teaspoons of tamarind paste. 🙂
Deana says
What type of red chilis do you use? This is my first time making vindaloo. Thank you! Can’t wait to make it!!
Sam says
This is my go-to vindaloo paste recipe. We make it about once a week and it is absolutely delicious every time!
Lucy Morgan says
Hello, can this paste been made in advance? And if so how long can it be stored for and how?
Rose Mary George says
You can store this in an airtight container in the refrigerator for upto 2 weeks or freeze for upto 2 months
juliet ogunade says
can the recipe be doubled?
Rose Mary George says
Yes
Lainie White says
Hello.
We have a family of curry lovers but we all tolerate different heat levels.
Firstly how many chill’s would I add for mild/medium heat!
And, once cooked would separating a portion of the vindaloo for the ‘hot’ eater and adding some left over ground Chili’s work?
Rose Mary George says
Start with 3-4 red chillies (Kashmiri chillies are less spicy compared to regular ones), and you can add red chilli powder if needed.
Sue Jones says
Hi. You didn’t say how much paste to use. Do I use all of it or only half? For the curry. Thank you.
Rose Mary George says
You will need all of the paste for about 1 kg of meat. https://nishkitchen.com/lamb-vindaloo-video/