Vindaloo Masala Recipe
This is a recipe of a tangy and spicy masala paste that you can use to create amazing dishes. This Vindaloo Masala Paste Recipe has only few ingredients.
Equipment
- Blender or Mixie
Ingredients
- 24 Kashmiri Red Chillies approx 50 grams
- 20 Garlic cloves approx 50 grams
- 1 tsp Jeera/Cumin seeds
- 1 inch Ginger optional
- ½ cup Vinegar (add 2 tbsps extra while blending)
Instructions
- Soak chillies in 1/2 cup vinegar for at least 30 minutes
- Put the soaked chilles along with the vinegar into a blender jar. Add the other ingredients and also 2 tbsp of vinegar and blend into a smooth paste.
- Store Vindaloo Masala Paste into a glass container into your refrigerator.
Notes
1 Adding ginger to make the vindaloo masala paste is optional.
2. We use palm/toddy vinegar which is mild. Adjust the vinegar in the recipe according to its sourness.
3. The vindaloo stays up to one month in the refrigerator. Preferably store it in a glass container.
4. We do not add salt or turmeric powder to the vindaloo masala paste but use it while cooking the dish.