Vindaloo Sauce and Paste Recipe (2024)

Published: May 5, 2022 by Sangeetha Vel | Updated: December 2, 2023 Leave a Comment

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Savor the bold flavors of Vindaloo Sauce and Paste, a spicy and traditional Goan curry sauce crafted from a blend of whole Indian spices, onions, tomatoes, tangy tamarind, vinegar, and a hint of sugar.

This robust sauce forms the base for delectable dishes like Chicken, Lamb, or Shrimp Vindaloo, as well as vegetarian versions for a true Indian curry experience at home. It's a perfect complement to rice, roti, chapati, paratha, and more for any meal.

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Ingredients and Substitution Overview
How to make Vindaloo Paste and Sauce?
Vindaloo Sauce and Paste
Recipe Video
Chef's Notes and Tips
Nutrition Info
How to Use Vindaloo Sauce and Paste?

This fiery Vindaloo Sauce, made with a richly spiced paste simmered in a fragrant onion-tomato gravy, can be prepared in larger quantities and kept in the fridge. This makes it a popular quick-serve option in many Indian eateries. For a homemade touch, just add your preferred pre-cooked protein to the sauce, warm it through, and it's ready to enjoy.

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Ingredients and Substitution Overview

Gather these staple Indian ingredients for your Vindaloo adventure – all conveniently available at local Indian grocery stores:

For the Vindaloo Paste:

Indian Spices: Start with whole spices such as cloves, cardamom, fennel seeds, cumin seeds, and coriander seeds. You'll dry roast these to unlock their aromatic oils.
Dry Red Chili: This is the secret to that signature fiery hue and kick of heat in your paste.
Tamarind Paste: It contributes a subtle tang and depth to your curry's flavor profile.
Vinegar: While wine was traditionally used, vinegar is now the modern go-to for that necessary acidity in the paste.

For the Vindaloo Sauce:

More Indian Spices: Add bay leaves and cinnamon sticks to the mix for their warming and aromatic qualities.
Onion: White onions are preferred, but purple or yellow will do the trick as well, yielding a similarly flavorful outcome.
Ginger Garlic Paste: Whether store-bought or freshly made, this blend imparts a pungent freshness to the sauce.
Diced Tomato: Conveniently use canned diced tomatoes, or opt for fresh tomatoes or tomato puree if you prefer.
Sugar or Jaggery: A sweet touch to balance the robust flavors of your Vindaloo curry.

How to make Vindaloo Paste and Sauce?

Infuse your kitchen with the essence of Goa using our Vindaloo Sauce and Paste recipe below, complete with video and step-by-step images to guide you. It's an effortlessly authentic culinary experience.

Vindaloo Sauce and Paste

Enjoy a taste of Goa with our Vindaloo Paste and Sauce recipe. It's a fiery blend of Indian spices, tangy tamarind, and sweet undertones, versatile enough for meat or veggie dishes. Serve it up with your favorite Indian breads or rice for a truly authentic experience.

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

Begin by toasting cloves, cardamom, fennel, cumin, coriander seeds, and dry red chilies in a medium-heated pan until they emit a fragrant aroma.
Move the toasted spices to a blender. Add in tamarind paste (or diluted tamarind pulp) and vinegar, along with water for grinding.
Blend everything to a fine, smooth paste.

To Make Vindaloo Sauce

In a medium-heat pan, begin by cooking bay leaves, cinnamon sticks, and onion until the onion is tender.
Add ginger-garlic paste (or grated ginger and garlic) and cook until the aroma is released.
Add diced tomatoes to the pan, stirring until they break down into a mushy consistency.
Stir in your prepared Vindaloo Paste until evenly distributed.
Pour in water, then season with salt and sugar. Mix everything thoroughly.
Continue to cook the sauce until you see oil starting to separate from the edges.

To Serve

Utilize the homemade Vindaloo Sauce to craft delectable meals such as Lamb Vindaloo, Chicken Vindaloo, Shrimp Vindaloo, or infuse its rich flavors into a vegetable dish of your choosing.

Recipe Video

Chef's Notes and Tips

Boosting Sauce Flavor: Gently roast your spices on medium heat to unlock their aromatic oils and enhance the sauce's taste.
Tamarind Paste: Choose concentrated tamarind paste for convenience. For tamarind pulp, soak a small gooseberry-sized piece in 3 tablespoons of water and strain before blending into the paste.
Creative Leftovers: Transform leftover grilled chicken, tandoori chicken, grilled shrimp, or other proteins into a quick Goan Vindaloo curry. Pre-cooked potatoes and meats like chicken, lamb, or pork can also be used for tasty variations.
Storage: While Vindaloo Sauce is often used the same day in restaurants, you can keep it fresh for up to 3 days in the fridge if stored in an airtight container. For longer storage, freeze it in serving-size pouches for up to a month.

Nutrition Info

Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.

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How to Use Vindaloo Sauce and Paste?

How to Use Vindaloo Paste:

The paste you’ve made is suitable for seasoning up to 2 lbs (900 grams) to 3 lbs (1.5 kilograms) of protein such as chicken, lamb, or shrimp. For the best flavor, marinate the meat with the Vindaloo paste for at least 30 minutes, or overnight if possible. After marinating, cook your meat in a savory onion-tomato gravy, as demonstrated in recipes like my Chicken Vindaloo, or Lamb Vindaloo.

Other Pastes You Might Enjoy:

How to Use Vindaloo Sauce:

This sauce is ideal for quick curries, a method often used in restaurants to swiftly serve up flavorful dishes. Simply simmer pre-cooked meats or vegetables such as chicken, lamb, shrimp, or potatoes in the Vindaloo Sauce for a few minutes, then serve hot. For instance, to make , Shrimp Vindaloo, I use 2 lbs (900 grams) of shrimp. When making curries with chicken, pork, or lamb, I suggest using pre-cooked meat to expedite the cooking process.