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.
More Curry Paste Recipes
Easy Indian Curry Paste Thai Massaman Curry Paste Korma Paste Homemade Tandoori Paste
Yield: 1 cup Vindaloo Paste | Video Print This simple spice paste featuring the perfect combo of spicy and tangy flavors is ideal for making curry or as a marinade. Prep Time 5 minutes Cook Time 2 minutes Total Time 7 minutes Ingredients 2” fresh ginger, chopped 3 garlic cloves, chopped 10 dried red chilies 2 tsp coriander seeds 1 tsp fenugreek seeds 1 tsp cumin seeds 6 green cardamom pods 6 cloves 1 cinnamon stick 1/4 tsp black peppercorns 3 tbsp lemon juice (see notes) Instructions 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 to a fine powder. Add ginger, garlic and lemon juice into the grinder. Process to a smooth paste. Add a little water if needed. Notes - Lemon juice can be replaced with tamarind paste Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 69Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 22mgCarbohydrates 16gFiber 4gSugar 6gProtein 3g © Nish Kitchen Cuisine: Indian / Category: Curry Paste & Powders Like this vindaloo paste recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube. Don’t forget to check out:
Chicken Vindaloo Pork Vindaloo Lamb Vindaloo
