vindaloo paste

This simple spice paste featuring the perfect combo of spicy and tangy flavors is ideal for making curry or as a marinade.

Vindaloo Paste | Video

2” fresh ginger, chopped

garlic cloves, chopped

red chilies

coriander seeds

tsp fenugreek seeds

cumin seeds

green cardamom pods

cloves

cinnamon

tsp black peppercorns

lemon juice (see notes)

Dry roast dried red chilies, cumin seeds, coriander...

Dry roast dried red chilies, cumin seeds, coriander seeds, fenugreek seeds, cardamom pods, cloves, cinnamon stick and black peppercorns over low flame.

Cool down slightly. Transfer to a grinder. Grind...

Cool down slightly. Transfer to a grinder. Grind to a fine powder. Add ginger, garlic and lemon juice into the grinder. Process to a smooth paste. Add a little water if needed.

https://www.youtube.com/watch?v=l8IKNtsoVSY

Super spicy and tangy Indian vindaloo paste. Perfect as a marinade or make your favorite curry

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Vindaloo Paste

Vindaloo paste is the key to this lamb vindaloo recipe. It makes a huge difference.

lamb vindaloo - restaurant style

kashmiri chilies

shallot (chopped)

tbsp garlic ginger paste

paprika

cumin powder

tsp black pepper

tsp malt vinegar

vegetable oil

water

tsp Indian restaurant spice mix

tsp kashmiri chili powder

tsp kasoor methi (- dried fenugreek leaves)

tsp kosher salt

all the vindaloo paste

tomato paste (diluted in 2 tbsp water)

oz curry base (- recipe link in the notes)

tamarind paste

tsp jaggery sugar (- can substitute brown sugar)

sauce

lamb

Stem and seed the kashmiri chilies (not the ones in the curry - just the ones in the paste).

Soak your kashmiri chilies in hot, hot water for a few minutes. Drain and repeat. Repeat again. You may not need the third soak. You want them hydrated. Soft.

Combine all the ingredients in a mini food processor or your blender.

Puree. It will probably fight you. Scrape it down into the bowl try again. If that doesn&#039;t work add a bit more water and try again. You don&#039;t want a ton of water so add a bit at time. If it still doesn&#039;t go, add a bit more. Until it does go. Super annoying. I know.

Make the vindaloo paste

Do your prep. The vindaloo paste is ready to go, right? You&#039;ve pre-cooked your lamb? Combine the Indian restaurant spice mix, kashmiri chili powder, kasoor methi and salt in a small bowl. Preheat your curry base. Dilute the tomato paste. Now you&#039;re good to go.

Heat your frying pan (don&#039;t use non-stick) briefly over medium heat. Add the oil. It&#039;s ready when the oil just starts to shimmer. You may notice I&#039;m using less oil that usual. That&#039;s because there&#039;s some in the paste as well.

Add the Kashmiri chilies and cook for about 10 seconds. Flip them and cook another 10 seconds. You should see little bubbles form around the chili. You want it toasted. Not burned. Be careful.

Turn down the heat and add the combined spice mix, kashmiri chili powder, kasoor methi and salt. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. If your spices burn start again. It can&#039;t be saved.

Add the vindaloo paste. Fry, stirring constantly, until it starts to darken. This should take about 2 to 3 minutes.

Turn the heat up to medium high. This is important. The Maillard reaction makes this work. Google Maillard if you don&#039;t know what I&#039;m talking about. It gives curry it&#039;s Indian restaurant flavour. Add the diluted tomato paste and stir until bubbles form. This takes around 30 seconds to one minute depending on the heat.

Add 3 oz of curry base. Stir until bubbles form, around 60 seconds. It&#039;s like a lively boil except the curry base is frying in the oil.

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. Let it cook about 2 minutes.

Add the rest of the curry base and let cook until the bubbles form. Stir in the tamarind paste, sugar and worcestershire sauce. Turn the heat down to low and add the pre-cooked lamb.

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Do not add water.

Garnish with cilantro and serve with rice or Indian flat bread and a good dal on the side.

Make your lamb vindaloo

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Vindaloo Paste | Video

lamb vindaloo - restaurant style

Top 2 vindaloo paste recipes from across the web

The most viewed vindaloo paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vindaloo Paste | Video

lamb vindaloo - restaurant style

The most viewed vindaloo paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine