Vindaloo Masala Paste Recipe | How to make Vindaloo Paste

What is Vindaloo Paste? Vindaloo is a spicy hot red and tangy Masala Paste recipe made with red chillies, garlic, and vinegar.

The Vindaloo Masala is a versatile spice paste that you can use to create any recipes. Basically, we use it for Pork, Mutton, Chicken, Fish, and even vegetables.

The recipe in this post is an East Indian Vindaloo Masala Paste that has very few ingredients. The East Indian Vindaloo masala differs from the Goan and Mangalorean masala in terms of the spices used. You could also make this vindaloo paste, store it, and then use it at your convenience.

Vinegar in this masala paste preserves it and you won’t believe that the Vindaloo paste tastes even better when preserved.

How to use Vindaloo Paste

You could make amazing vegetarian and non-vegetarian recipes just by adding this vindaloo paste. As the paste is already flavourful with a spicy and tangy taste, it’s good enough by itself to create an awesome dish.

You could also use it as a stuffing for fish like mackerels and pomfrets. Season the vindaloo paste with salt and then stuff the fish with it. Lightly coat the fish with flour to avoid charring of the masala and shallow fry.

Try out these recipes using the Vindaloo paste –

• Chicken Vindaloo

• Pork Vindaloo

• Prawn Vindaloo

How to make Vindaloo Masala Paste

The East Indian Vindaloo Paste is very simple to make and follow. This masala paste has only a few ingredients, that you can find in your pantry. Let’s go through the ingredients –

• Red Chillies – We generally use Kashmiri chillies for making vindaloo masala paste. These chillies render a brilliant red colour to the masala paste. Moreover, as they have a low spice level you could use more of them to get more volume of the masala. You could also substitute a few Kashmiri chillies for any red chillies of your choice, such as Bedki, Madras, and so on.

• Garlic – A lot of garlic goes in this Vindaloo Masala Paste. Roughly peel the garlic and add it to the blender or food processor, along with the other ingredients. Garlic renders a pungent taste to the vindaloo masala and also compliments the red chillies and vinegar.

• Ginger – Though optional, I suggest using a small piece of ginger for the Vindaloo Masala Paste. Ginger aids in digestion and also will not alter the taste of the masala.

• Jeera/Cumin Seeds – We use whole cumin seeds and blend it along with the other ingredients to make the masala paste. There is no need to roast the cumin seeds and you could use it as it is.

• Vinegar – Use good quality vinegar to make your vindaloo paste. The perfect balance of sourness is the essence of a good vindaloo masala. You could use palm vinegar or even white vinegar works well. We generally use white vinegar because it’s easily available in all grocery stores.

Now that you have all the ingredients ready, just put them into a blender and grind into a smooth paste. Add more vinegar if you need to but if your vinegar is strong then dilute and use.

Tips for making the perfect Vindaloo Masala

• Generally, we use Kashmiri chillies for Vindaloo Masala. But you could also use Madras chillies along with the Kashmiri Chillies if you want the masala to be spicy.

• When using Garlic, do not peel them entirely but blend them along with their fine skin. It gives a nice texture and volume to the masala.

• Use good Vinegar to blend the paste. The vinegar should smell and taste good. If your vinegar is stronger then use it by diluting it in water. Also, taste the finished dish, and adjust the vinegar accordingly.

• Store Vindaloo masala in a glass container if preserving it for a longer time. This is to avoid the effect of vinegar on metal containers.

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