Explore the bold and spicy flavors of Vindaloo Sauce and Paste, a traditional Goan curry that brings a piece of India to your kitchen. This robust sauce serves as a base for creating delicious vindaloo dishes with chicken, lamb, shrimp, or vegetables. It goes great with rice or Indian breads like roti, turning any meal into a celebration.
What You’ll Find On This Page
This sauce is made by simmering a richly spiced paste in a fragrant onion-tomato gravy. It’s perfect for preparing ahead and storing in the fridge, making it a favorite for a quick and delicious meal. Simply add your choice of protein, warm it up, and enjoy a homemade Indian feast.
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Ingredients and Substitution Overview
To make the Vindaloo sauce and paste, gather these staple Indian ingredients for your Vindaloo adventure– all easily found at your local Indian grocery stores:
Ingredients for Vindaloo Paste:
- Indian Spices: Begin by gathering whole cloves, cardamom, fennel seeds, cumin seeds, and coriander seeds. Dry roasting these spices is key; it helps bring out their oils and deepens the flavors, giving your paste that authentic taste.
- Dry Red Chili: This ingredient is crucial for that signature red color and the spicy punch Vindaloo is known for. You can adjust the amount depending on how spicy you like your dish.
- Tamarind Paste: Add tamarind paste to introduce a subtle tanginess that complements the heat, adding depth and a hint of sweetness to your curry.
- Vinegar: Instead of traditional wine, use vinegar to bring the necessary sharpness and tang to your Vindaloo paste, keeping it bright, flavorful, and alcohol-free.
Ingredients for Vindaloo Sauce:
- More Indian Spices: Add bay leaves and cinnamon sticks to the mix. Their warm, aromatic qualities are perfect for adding a cozy touch to your sauce.
- Onion: White onions are my go-to for their mild sweetness, but purple or yellow onions are equally great choices for a delicious sauce.
- Ginger Garlic Paste: I always prefer to make my own for that freshness, but store-bought ginger garlic paste works well too. It's important for bringing that vibrant freshness and aroma to your sauce.
- Diced Tomato: For convenience, I go with canned diced tomatoes in this recipe. However, if you prefer a brighter, fresher taste, you can also use fresh tomatoes or tomato puree.
- Sugar or Jaggery: Just a dash of sugar or jaggery is all you need to beautifully balance the spices, adding the perfect hint of sweetness to your Vindaloo curry.
How to Make Vindaloo Paste and Sauce?
Bring the flavors of Goa right into your kitchen with our Vindaloo Sauce and Paste recipe. We've included a helpful video and step-by-step images to guide you through each stage, making it an easy and smooth experience. Let's get started!
Explore a Variety of Sauce Recipes:
- Tamarind Sauce
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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
Preparing Vindaloo Paste
- Start by toasting cloves, cardamom, fennel, cumin, coriander seeds, and dry red chilies in a pan over medium heat. Continue until they release a fragrant aroma.
- Transfer the toasted spices to a blender. Add tamarind paste (or diluted tamarind pulp), vinegar, and a bit of water to help with grinding.
- Blend everything until you achieve a fine, smooth paste. And there you have it—your Vindaloo paste is ready to enhance your favorite recipes. We'll also use this paste in the following steps to prepare the sauce.
Preparing Vindaloo Sauce
- In a medium-heat pan, add cooking oil, then add bay leaves, cinnamon sticks, and chopped onion. Cook until the onion becomes tender and slightly translucent. This creates a flavorful base for the sauce.
- Add the ginger-garlic paste (or use a mix of finely grated ginger and garlic for a fresher flavor). Saute until the mixture becomes fragrant and aromatic.
- Add freshly diced tomatoes or canned crushed tomatoes to the pan and stir continuously. Cook until the tomatoes have broken down and reached a mushy consistency.
- Stir in your prepared Vindaloo Paste until it is completely blended with the other ingredients.
- Pour in water, then season with sugar and salt to taste. Stir well to mix all the ingredients thoroughly. Adjust the amount of water depending on the desired thickness of your sauce.
- Continue to cook the sauce until you notice oil beginning to separate from the edges. Once you see this, your Vindaloo sauce is ready to be used in any recipes that call for it.
Using
- Use your homemade Vindaloo Sauce to create delicious dishes like Lamb Vindaloo, Chicken Vindaloo, Shrimp Vindaloo, or incorporate its rich flavors into any vegetable dish you choose.
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Recipe Video
Chef's Notes and Tips
- Boosting Sauce Flavor: Lightly toast your spices over medium heat before adding them to your sauce. This will release their aromatic oils, significantly enhancing the flavor.
- Tamarind Paste Tips: For ease, opt for concentrated tamarind paste. If using tamarind pulp, soak a piece about the size of a gooseberry in 3 tablespoons of water, strain, and then blend into your sauce for that perfect tang.
- Creative Leftovers: Turn leftover grilled chicken, tandoori chicken, grilled shrimp, or other proteins into a delicious Goan Vindaloo curry in minutes. You can also use pre-cooked potatoes and meats like chicken, lamb, or pork for quick and tasty variations.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
How to Use Vindaloo Sauce and Paste?
Vindaloo sauce and paste are incredibly versatile, perfect for everything from meat to vegetables. Let's discover how simple it is to infuse your dishes with the vibrant flavors of Goa using this adaptable Vindaloo paste and sauce.
How to Use Vindaloo Paste?
Use this Vindaloo paste to season 2 to 3 pounds of chicken, lamb, or shrimp. For the best flavor, let the meat marinate with the paste for at least 30 minutes, or overnight if you can. Then, cook the meat in a tasty onion-tomato gravy. Check out my recipes for Chicken Vindaloo, or Lamb Vindaloo to see how it’s done!
How to Use Vindaloo Sauce?
Use this Vindaloo sauce to make delicious curries quickly, just like your favorite restaurant. Just simmer pre-cooked meats or veggies such as chicken, lamb, shrimp, or potatoes in the sauce for a few minutes and serve it hot. For a tasty Shrimp Vindaloo, I like to use 2 lbs of shrimp. If you're using chicken, pork, or lamb, starting with pre-cooked meat makes everything faster and easier.
Storage Suggestions
Vindaloo Sauce is typically prepared fresh in restaurants, but you can keep it in the fridge for up to 3-4 days if stored in an airtight container. For longer storage, freeze it in serving-size pouches, and use within 6 months.
Similarly, if you have extra Vindaloo paste, freeze it in small, separate bags to last up to 6 months. Thaw only the amount of paste you need for a single batch, whether you’re making chicken, beef, lamb, or pork Vindaloo.
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