Vindaloo Paste

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Servings: 1 Difficulty: Intermediate
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A fiery, aromatic spice blend for authentic Indian curries
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This robust Vindaloo paste is the fiery heart of classic Indian cooking, delivering a complex punch of heat and tang. Crafted from a bold combination of cayenne, cumin, turmeric, black pepper, and hot mustard powder, it offers a deep, earthy flavor profile balanced by the sharp acidity of white vinegar. The addition of ginger and cinnamon adds warmth and depth, while vegetable oil helps carry the spices and preserve the mixture. This versatile paste is perfect for marinating meats like chicken, beef, or pork, or for adding serious heat to vegetable curries and tofu dishes. With a shelf life of months, its an essential pantry staple for home cooks who love spicy, flavorful meals.

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Vindaloo Paste

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 389.8

Description

This robust Vindaloo paste is the fiery heart of classic Indian cooking, delivering a complex punch of heat and tang. Crafted from a bold combination of cayenne, cumin, turmeric, black pepper, and hot mustard powder, it offers a deep, earthy flavor profile balanced by the sharp acidity of white vinegar. The addition of ginger and cinnamon adds warmth and depth, while vegetable oil helps carry the spices and preserve the mixture. This versatile paste is perfect for marinating meats like chicken, beef, or pork, or for adding serious heat to vegetable curries and tofu dishes. With a shelf life of months, its an essential pantry staple for home cooks who love spicy, flavorful meals.

Ingredients

Directions

  1. Combine all dry spices (cayenne, cumin, turmeric, black pepper, mustard powder, salt, ginger, and cinnamon) in a mixing bowl.
  2. Stir in the white vinegar until a thick, uniform paste is formed.
  3. Heat the vegetable oil in a saucepan over medium-high heat.
  4. Add the spice paste to the hot oil and immediately reduce the heat to low.
  5. Stir steadily and vigorously, scraping the bottom of the pan to prevent the spices from sticking or burning.
  6. Continue stirring constantly for about 8 minutes, until the spices have cooked, mellowed, and oil begins to separate and pool at the edges of the pan.
  7. Remove from heat and let the paste cool completely in the pan.
  8. Once cooled, transfer the paste, including any separated oil, into a sterilized jar and seal tightly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 389.8kcal
% Daily Value *
Total Fat 34.6g54%
Saturated Fat 5.2g26%
Cholesterol 2.0mg1%
Sodium 3500.0mg146%
Total Carbohydrate 18.9g7%
Dietary Fiber 6.9g28%
Sugars 1.0g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vindaloo, paste, indian, spicy, curry, cayenne, cumin, turmeric, mustard powder, black pepper, ginger, cinnamon, vinegar, vegan, marinade, condiment, pantry staple, homemade, heat, aromatic
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