post

Vindaloo paste is a great way to get restaurant results at home. You can make Indian restaurant vindaloo curry just like they do.

I cook a lot of curries. I cook in the restaurant style and I cook homestyle. But restaurant vindaloo has always been a difficult one for me. I can make a pretty good vindaloo but it always comes up a little short. Not quite what I taste when I hit my local Indian restaurant.

I’ve tried a bunch of different things. My restaurant vindaloo curry is the closest I’ve ever come. It’s good enough that I posted it. I don’t post recipes I can’t stand behind. People tell me it’s great. I fiddled with that recipe a lot. Still tinkering with it now.

But I want something more. I want it nailed. So I’ve started getting nosy. Pushing my way into Indian restaurant kitchens. Asking all sorts of questions.

Vindaloo paste is perfect for making restaurant style chicken vindaloo.

 

Vindaloo paste with scattered dry chilies from above.

 

Vindaloo paste is what they use in my favourite Indian restaurants

Restaurants will share if you are enthusiastic. And polite. If they recognize you. I think they are happy you care enough to ask. 

It’s not like it used to be. Where Indian restaurants guarded how they do what they do. Wouldn’t share. Thankfully those days are over.

So I got them to tell me. What they do is make vindaloo paste. Big batches of it. Like the jars of vindaloo paste you can get in grocery stores. But better. Much better. 

 

Spoonful of vindaloo paste.

 

Hydrated chilies make a great vindaloo paste

Problem with Indian restaurants is they won’t give you all their secrets. They’ll point you in the right direction. But it’s up to you to figure things out. 

So I started researching. Experimenting. Things were moving in the right direction. But it wasn’t perfect. So I borrowed an idea from my laal maas recipe. Hydrating the chilies. That was it. I am happy. 

This vindaloo paste is great for Indian restaurant style. Try it in this restaurant chicken vindaloo. It works for homestyle curries too. Either way it’s an easy way to great a great curry on the table at home. 

 

Bowl of vindaloo paste from the front.
Print Pin
4 from 3 votes

vindaloo paste

Hydrating chilies is the key to making great vindaloo paste at home. Use it for restaurant style or homestyle curries.
Course condiment
Cuisine Indian
Keyword Indian restaurant vindaloo, vindaloo curry, vindaloo paste
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 1 cup
Calories 555kcal
Author romain | glebekitchen

Ingredients

  • 15 kashmiri chilies
  • 1/4 cup garlic ginger paste
  • 1 tsp black pepper coarse grind
  • 2 shallots
  • 1/4 tsp cinnamon
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tbsp jaggery sugar or brown sugar
  • 4 tsp malt vinegar
  • 3 tbsp oil

Instructions

  • Seed the dried chilies. You will need to break them into pieces to do it. That's OK.
  • Pour really hot water over the chilies and leave to hydrate. You may need to drain and add a second batch of hot water. This takes up to an hour, depending on the chilies.
  • Combine all the ingredients in a small food processor. Pulse a few times to mix. Then puree until smooth. 
  • If it won't go, add a splash of water. It takes a while to really puree. Be patient.

Notes

A simple homemade garlic ginger paste can be found here. Homemade is so much better than store bought. You won't believe the difference.

Nutrition

Serving: 1cup | Calories: 555kcal | Carbohydrates: 31g | Protein: 3g | Fat: 44g | Saturated Fat: 3g | Sodium: 43mg | Potassium: 483mg | Fiber: 6g | Sugar: 19g | Vitamin A: 86.1% | Vitamin C: 7.7% | Calcium: 6.6% | Iron: 27.1%

9 thoughts on “vindaloo paste – the secret ingredient in great restaurant vindaloo

  1. Hi, is it 1/4 teaspoon or tablespoon garlic/ginger paste please?.
    I too have tried almost of combinations to replicate my favourite vindaloo. I’ve started to add 1/2 teaspoon of garlic puree 5 minutes before end of cooking, enough time to remove the rawness. Ive found this adds to the taste I’m trying to find. I can’t wait to try your method now.
    Thank you for all the brilliant recipes.

    • I had a physical chemistry professor who would give you zero on a problem if your units were wrong. He would not have been happy the about the complete omission of units. It is 1/4 cup of garlic ginger paste. I’ve updated the recipe.

      The recipe makes about 3 restaurant style curries BTW. There’s a restaurant style chicken vindaloo recipe using this paste coming in the next couple weeks.

      I will most definitely try your garlic trick soon. Thanks very much for that tip.

  2. Hi Romain,
    thank you very much for your insights here at Glebekitchen :).
    Since I am from the european continent, I have some trouble with the units too. Wikipedia tells me there are several types of cups (https://en.wikipedia.org/wiki/Cup_(unit)):
    – Imp. cup = 284,1 millilitres
    – US cup = 236,6 millilitres
    – …
    Would you reveal how manny millilitres fill “your” cup? Thanks in advance
    Helge

    • Hi Helge,

      You are very welcome. On this blog one cup is 236.6 millilitres. 8 ounces to a cup. 454 grams to a pound. 15 ml for one tablespoon. It’s an imprecise system I agree…

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.