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Bowl of vindaloo paste from the front.
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4.89 from 17 votes

vindaloo paste

Hydrating chilies is the key to making great vindaloo paste at home. Use it for restaurant style or homestyle curries.
Prep Time1 hour
Cook Time5 minutes
Total Time1 hour 5 minutes
Course: condiment
Cuisine: Indian
Keyword: Indian restaurant vindaloo, vindaloo curry, vindaloo paste
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
US Customary - Metric

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: 4305IU | Vitamin C: 6.4mg | Calcium: 66mg | Iron: 4.9mg