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
This simple spice paste featuring the perfect combo of spicy and tangy flavors is ideal for making curry or as a marinade. - Lemon juice can be replaced with tamarind pasteVindaloo Paste | Video
Ingredients
Instructions
Notes
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 69Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 22mgCarbohydrates 16gFiber 4gSugar 6gProtein 3g
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?
Vindaloo paste is actually is very spicy, but you can customize the amount of red chilies to reduce the heat. Hope that helps! 🙂
If you’re replacing the lemon juice with tamarind paste, is it a 1:1 replacement?
You will only need 1-2 teaspoons of tamarind paste. 🙂
What type of red chilis do you use? This is my first time making vindaloo. Thank you! Can’t wait to make it!!
This is my go-to vindaloo paste recipe. We make it about once a week and it is absolutely delicious every time!
Hello, can this paste been made in advance? And if so how long can it be stored for and how?
You can store this in an airtight container in the refrigerator for upto 2 weeks or freeze for upto 2 months
can the recipe be doubled?
Yes
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?
Start with 3-4 red chillies (Kashmiri chillies are less spicy compared to regular ones), and you can add red chilli powder if needed.