Vindaloo Sauce is a spicy, flavorful, and classical Indian Goan-style curry sauce made with Vindaloo Paste. It is usually made with whole Indian spices, onion, tomatoes, tamarind, vinegar, and sugar. The recipe I have shared here shows you how to make Vindaloo Paste and Sauce with easy step-by-step instructions for you to try and enjoy at home.
I have also shared a detailed video of this recipe to show the cooking visually clear and simple. This homemade Vindaloo Sauce makes the best Chicken Vindaloo, Lamb Vindaloo, Shrimp Vindaloo , veg, or vegan-friendly Vindaloos especially when you are craving an authentic Indian curry. And it is usually served with rice, roti, chapati, paratha, or similar other dishes for lunch and dinner.
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What is Vindaloo Sauce?
Vindaloo Sauce is a hot, spicy, and authentic Indian-Goan Style curry sauce. It is usually made with roasted Indian spices that are made into a paste along with tamarind paste and vinegar. Then this Vindaloo paste is simmered in an onion-tomato-based gravy with a little touch of jaggery or sugar.
The Vindaloo Sauce is usually made in bulk portions and stored in the refrigerator to make chicken, pork, shrimp, or veggie Vindaloo. It is one of the common methods followed in most Indian restaurants to deliver their customer's food orders quickly.
Usually, the pre-cooked proteins or meat are added to the Vindaloo Sauce and simmered for a few minutes, and then served to their customers immediately. If you want to make your curry from scratch then you can make it in the classical way that I have already shown in my Chicken Vindaloo and Lamb Vindaloo.
Alternatively, for a quick weeknight dinner or sudden cravings, I recommend making the vindaloo curry with Vindaloo Sauce. Since the sauce can be made in bulk and can be stored in the freezer for up to a month, you can make curry whenever you feel like enjoying it.
Ingredients
The ingredients you will need to make this Vindaloo Paste and Sauce are basic Indian elements. And it should be easily available in most Indian grocery stores around. So let's see what are they below.
For Vindaloo Paste
- Indian Spices - Whole Indian spices like cloves, cardamom, fennel seeds, cumin seeds, and coriander for dry roasting
- Dry Red Chili - Delivers the glowing red color and heat to your paste
- Tamarind Paste - Enhances the flavor and gives a mild tanginess to curry
- Vinegar - Authentic Vindaloo paste calls for wine but now in recent days vinegar is used to substitute for wine
Vindaloo Sauce
- Indian Spices - I have used bay leaves and cinnamon sticks here to infuse a little flavor from them into the sauce
- Onion - I have used white onion here but you can also use purple, or yellow onion for similar results
- Ginger Garlic Paste - or grated ginger and garlic for a fresh aroma and taste
- Diced Tomato - I have used store-bought diced tomatoes but you can also use tomato puree or freshly chopped tomatoes
- Sugar or Jaggery - Enhances the in-depth flavor of the Vindaloo curry
For the detailed ingredients, please check the recipe card below.
How to make Vindaloo Paste and Sauce?
The recipe I have shared here is spicy Vindaloo Paste and Sauce made with fresh spices, onion, and tomatoes. You can easily make your favorite Goan Style of curry with chicken, lamb, pork, shrimp, or veggies using this sauce.
Following are the high-level instructions to make this recipe but for detailed step-by-step instructions with photos and video, please check out the recipe card below.
To make Paste
- Roast the Spices - In a pan with medium heat, add the cloves, cardamom, fennel seeds, cumin seeds, coriander seeds, and dry red chili. Saute until it turns aromatic
- Add Tamarind and Vinegar - Transfer the roasted spices into the blender jar and add Tamarind Paste, vinegar, and water. Here I have added concentrated tamarind paste but you can dilute small gooseberry size tamarind pulp with 3 tbsp of water to the ingredients. Make sure to filter the tamarind water and adjust the water for grinding accordingly
- Blend - Close the lid and grind it into a smooth paste. Now the Vindaloo paste is ready to use in our recipes directly. But for making the Vindaloo Sauce for storing and making different vindaloo curries, then please take a look at the following steps
To make Sauce
- Saute the Aromatics - In a pan with medium heat, add bay leaves, cinnamon sticks, and onion. Saute until the onion turns soft. Add the ginger-garlic paste or grated ginger garlic and saute until it turns aromatic
- Stir in the Tomatoes -Now add the diced tomatoes and saute and cook until it turns mushy
- Mix the Vindaloo Paste - Add the reserved Vindaloo Paste and give a good mix
- Season - Add a cup of water, salt, and sugar, and give a nice mix
- Cook - Cook the sauce until it leaves oil from its sides. And now the hot and spicy Vindaloo Sauce is ready for you to use in the recipes
How to use this Vindaloo Paste and Sauce?
As I have discussed above you can use the Vindaloo Paste and Vindaloo Sauce in your recipes. So in the below section, I have explained how to use them in your recipes to give a clear idea.
To use this Paste
The quantity of paste I have prepared here can be used from 2 lbs (900 gms) of protein or red meat and could increase the quantity up to 3 lbs(1½ kg). Usually, chicken, lamb, or shrimp is marinated with Vindaloo paste overnight or for at least 30 minutes. And then it is simmered in an onion-tomato-based gravy as I have done in my Chicken Vindaloo and Lamb Vindaloo recipes.
More similar condiments:
To Use this Sauce
Vindaloo Sauce is usually used for instant curries and this type of cooking is mostly followed in restaurants to serve their customers quickly. Usually, the pre-cooked chicken, lamb, shrimp, potatoes, or veggies are simmered in this hot and spicy Vindaloo Sauce for a few minutes and then served immediately.
I have used this sauce to make Shrimp Vindaloo and I have used 2 lbs(900 gms) of shrimp to make the curry. But if you are making the chicken, pork, or lamb vindaloo then I recommend using precooked meat to make a quick curry.
Tips
- For Flavorful Sauce - Roasting the spices in medium heat delivers an exotic aroma and it also enhances the flavor of your sauce
- Vindaloo Paste - Use the paste to prepare curry like the way I have used it to make the Chicken Vindaloo and Lamb Vindaloo
- Storing Vindaloo Sauce - Usually, Vindaloo Sauce is stored and used for the day to make instant curry with cooked meat or Veggies in restaurants. But this sauce in a closed airtight container stays good for up to 3 days in the refrigerator. You can also freeze the sauce in individual serving-size pouches for up to a month
- Serving Suggestions - I have used this Vindaloo Sauce to make Shrimp Vindaloo with 2lbs(900 gms) of shrimp which yields up to 5 servings. The sauce is also good enough to use for up to 3lbs (1½ kg) of shrimp, chicken, or lamb. But if you are using the sauce for a different number of servings then I would recommend adjusting the quantity accordingly
- Leftovers - Use the leftover grilled chicken, tandoori chicken, grilled shrimp, or other proteins to make instant Goan Vindaloo curry. You can also use pre-cooked potatoes, chicken, lamb, pork, or veggies for different variations
Storage Suggestions
This Vindaloo Sauce stays good in the refrigerator for up to 3 days in an airtight container. You could also freeze the sauce in the freezer-friendly individual serving pouches for up to a month. Make sure to thaw them to room temperature before using them in the recipes.
Serving Suggestions
Use this Vindaloo Sauce or paste to make Lamb Vindaloo, Chicken Vindaloo, Shrimp Vindaloo , or other veggies of your choice. Serve the curry with roti, paratha, chapati, biryani, or rice dishes.
Related Recipes
You could also find similar recipes below and more at sauce recipes.
- Tamarind Sauce
- Tamarind Paste
- Szechuan Sauce
- Samosa Dipping Sauce
- General Tso's Sauce
- Kung Pao Sauce
- Garlic Parmesan Sauce
- Garlic Butter Sauce
- Pasta Sauce
Vindaloo Sauce Recipe video
I have also shared a detailed video of this Vindaloo Sauce below that I hope will help you to make a quick-goan-style curry at home. You could also find this recipe in a story format.
📖 Recipe
Vindaloo Sauce and Paste
Ingredients
For Vindaloo Paste
- 4 Cloves
- 5 Cardamom
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 2 tbsp Coriander Seeds
- 14 Red Chili, dry
- ¼ tsp Tamarind Paste
- 1 tbsp Vinegar
- 3 tbsp Water, or adjust to grind
For Vindaloo Sauce
- 2 tbsp Oil
- 2 Bay Leaves
- 1 Cinnamon Stick, small
- 1 cup Onion, chopped
- 1 tsp Ginger Garlic Paste , or grated ginger garlic
- 1½ cup Diced Tomato
- 1 cup Water
- Salt, as needed
- 1 tsp Sugar, or Jaggery
Instructions
To make Vindaloo Paste
- In a pan with medium heat, add the cloves, cardamom, fennel seeds, cumin seeds, coriander seeds, and dry red chili. Saute until it turns aromatic
- Transfer the roasted spices into the blender jar and add tamarind paste, vinegar, and water. Here I have added concentrated tamarind paste but you can dilute small gooseberry size tamarind pulp with 3 tbsp of water. Make sure to filter the tamarind water and adjust the water for grinding accordingly
- Close the lid and grind it into a smooth paste. Now the Vindaloo paste is ready to use in our recipes directly. But for making the Vindaloo Sauce for storing and making different vindaloo curries, then please take a look at the following steps
To Make Vindaloo Sauce
- In a pan with medium heat, add bay leaves, cinnamon sticks, and onion. Saute until the onion turns soft
- Add the ginger-garlic paste or grated ginger garlic and saute until it turns aromatic
- Now add the diced tomatoes and saute and cook until it turns mushy
- Add the reserved Vindaloo Paste and give a good mix
- Add a cup of water, salt, and sugar, and give a nice mix
- Cook the sauce until it leaves oil from its sides and now the hot and spicy Vindaloo Sauce is ready for you to use in the recipes
To Serve
- Use this Vindaloo Sauce to make Lamb Vindaloo, Chicken Vindaloo, Shrimp Vindaloo, or other veggies of your choice
Video
Notes
- For Flavorful sauce - Roasting the spices in medium heat delivers an exotic aroma and it also enhances the flavor of your sauce
- Vindaloo Paste - Use the paste to prepare curry like the way I have used it to make the Chicken Vindaloo and Lamb Vindaloo
- Storing Vindaloo Sauce - Usually Vindaloo Sauce is stored and used for the day to make instant curry with cooked meat or Veggies in restaurants. But this sauce in a closed airtight container stays good for up to 3 days in the refrigerator. You can also freeze the sauce in individual serving size pouches for up to a month
- Serving Suggestions - I have used this Vindaloo Sauce to make Shrimp Vindaloo with 2lbs(900 gms) of shrimp which yields up to 5 servings. The sauce is also good enough to use for up to 3lbs (1½ kg) of shrimp, chicken, or lamb. But if you are using the sauce for a different number of servings then I would recommend adjusting the quantity accordingly
- Leftovers - Use the leftover grilled chicken, tandoori chicken, grilled shrimp, or other proteins to make instant Goan Vindaloo curry. You can also use pre-cooked potatoes, chicken, lamb, pork, or veggies for different variations
Nutrition
FAQ
Vindaloo Sauce is a hot, spicy, and authentic Indian-Goan Style curry sauce. It is usually made with roasted Indian spices that are made into a paste along with tamarind paste and vinegar. Then this Vindaloo paste is simmered in an onion-tomato-based gravy with a little touch of jaggery or sugar. And this sauce is used to make chicken vindaloo, lamb vindaloo, shrimp vindaloo, or pork vindaloo.
It is a hot and spicy sauce made with whole Indian spices, tamarind, vinegar, and sugar. The heat of the sauce comes from the dry red chilies and a slightly tangy flavor from the tamarind and vinegar. Overall, Vindaloo Sauce is a combination of complex flavors of dry red chilies, spices, and acidic and tangy notes of vinegar and tamarind.
It is a moderately spicy sauce for individuals who can tolerate super spicy foods. But for individuals new to Indian cuisine and one who eats less spicy foods then this sauce is going to be super spicy.
I have used this Vindaloo Sauce to make Shrimp Vindaloo with 2lbs(900 gms) of shrimp which yields up to 5 servings. The sauce is also good enough to use for up to 3lbs (1½ kg) of shrimp, chicken, or lamb. But if you are using the sauce for a different number of servings then I would recommend adjusting the quantity accordingly.
Use the leftover grilled chicken, tandoori chicken, grilled shrimp, or other proteins to make instant Goan Vindaloo curry. You can also use pre-cooked potatoes, chicken, lamb, pork, or veggies for different variations.
I hope you enjoyed the recipe that I have shared here and I would love to hear from you about how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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