Vindaloo Paste
Make authentic homemade Vindaloo paste with your Indian pantry staples. Perfect for chicken, potato, or seafood vindaloo curries.
Ingredients
- ½ cup dried red chilies
- 1 red onion
- 3-4 cloves
- 1 stick cinnamon
- 1-2 cardamom
- 5-8 black peppercorns
- 1 teaspoon red chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 2 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 2 teaspoon ginger
- 2 teaspoon garlic
- ½ teaspoon turmeric
- 1 tablespoon tamarind paste
- 2 teaspoon vinegar
- 2 teaspoon brown sugar
- 1 tablespoon oil
Instructions
- Soak the dried red chilies in warm water for 10-15 minutes.
- Meanwhile, dry roast the whole spices in a pan over low heat until fragrant.
- Add a dash of oil to the same pan and sauté the onions on medium heat until light golden brown.
- Transfer all the ingredients to a blender jar and blend.
- Add the turmeric, red chili powder and seasonings and blitz again until you get a coarse paste.
- Transfer the paste back to the pan and cook it down on low heat for 10 minutes until it thickens.
Notes
- Use store-bought garam masala powder and some crispy fried onions (or my Air Fryer shallots) to whip up this paste in under 10 minutes.
- Taste and adjust the ingredients to make the paste more or less tangy, spicy and salty.
- Dry roast the spices on low heat, stirring continuously. Make sure they don't burn.
- Add some tamarind date chutney (a staple in Indian households) to the paste to tone down the heat.
- You can store the paste in Souper cubes in serving sized portions and freeze it for months. Then, use a cube to whip up a quick Vindaloo curry.
Nutrition
Calories: 83kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 250mgPotassium: 364mgFiber: 6gSugar: 3gVitamin A: 4468IUVitamin C: 2mgCalcium: 73mgIron: 3mg
Tried this recipe? Share a photo of what you made on Instagram and tag us @uniquecooks or hashtag it #uniquecooks