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.