Vindaloo Spice Paste

Vindaloo Spice Paste

A fiery, tangy paste of toasted spices, garlic, and vinegar for authentic Goan-style curries.

Total 20 min Makes 16 oz Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

This paste combines toasted cumin, coriander, and dried chiles with garlic, ginger, and vinegar to create the sharp, vinegary heat that defines vindaloo. Blend it fresh and use it to marinate pork, chicken, or vegetables before a slow simmer. Keeping it on hand makes weeknight vindaloo as simple as browning meat and adding the paste.

Ingredients

  • 8 dried Kashmiri chiles, stemmed and seeded
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon black mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole cloves
  • 1 stick cinnamon stick, broken into pieces
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground fenugreek
  • 10 cloves garlic, peeled
  • 2 inches fresh ginger, peeled and sliced
  • 3/4 cup malt vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt

Method

  1. Heat a dry 9-inch skillet over medium heat and toast the dried chiles, cumin seeds, coriander seeds, mustard seeds, peppercorns, cloves, and cinnamon stick, shaking the pan often, until fragrant and the chiles darken slightly, about 3 minutes.

  2. Transfer the toasted spices to a bowl and let cool for 5 minutes, then grind in a spice grinder or mortar and pestle to a fine powder.

  3. Combine the ground spice mixture, turmeric, fenugreek, garlic, ginger, vinegar, oil, sugar, and salt in a blender or food processor.

  4. Blend on high speed, scraping down the sides as needed, until a smooth, thick paste forms, about 2 minutes. Add a splash more vinegar if the mixture is too thick to blend.

  5. Transfer the paste to an airtight jar, pressing it down to remove air pockets. Refrigerate up to 2 weeks or freeze in portions up to 3 months.

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    Vindaloo Spice Paste

    This paste combines toasted cumin, coriander, and dried chiles with garlic, ginger, and vinegar to create the sharp, vinegary heat that defines vindaloo. Blend it fresh and use it to marinate pork, chicken, or vegetables before a slow simmer. Keeping it on hand makes weeknight vindaloo as simple as browning meat and adding the paste.

    20 min 16 oz 35 cal

    Ingredients

    • 8 dried Kashmiri chiles, stemmed and seeded
    • 2 tablespoons cumin seeds
    • 2 tablespoons coriander seeds
    • 1 tablespoon black mustard seeds
    • 1 teaspoon black peppercorns
    • 1 teaspoon whole cloves
    • 1 stick cinnamon stick, broken into pieces
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground fenugreek
    • 10 cloves garlic, peeled
    • 2 inches fresh ginger, peeled and sliced
    • 3/4 cup malt vinegar
    • 2 tablespoons vegetable oil
    • 1 tablespoon sugar
    • 1 1/2 teaspoons salt

    Method

    1. 1

      Heat a dry 9-inch skillet over medium heat and toast the dried chiles, cumin seeds, coriander seeds, mustard seeds, peppercorns, cloves, and cinnamon stick, shaking the pan often, until fragrant and the chiles darken slightly, about 3 minutes.

    2. 2

      Transfer the toasted spices to a bowl and let cool for 5 minutes, then grind in a spice grinder or mortar and pestle to a fine powder.

    3. 3

      Combine the ground spice mixture, turmeric, fenugreek, garlic, ginger, vinegar, oil, sugar, and salt in a blender or food processor.

    4. 4

      Blend on high speed, scraping down the sides as needed, until a smooth, thick paste forms, about 2 minutes. Add a splash more vinegar if the mixture is too thick to blend.

    5. 5

      Transfer the paste to an airtight jar, pressing it down to remove air pockets. Refrigerate up to 2 weeks or freeze in portions up to 3 months.