Vindaloo recipes

Vindaloo Paste
Tofu Vindaloo with chapatis & mint raita
Pic Courtesy Jess Scott

Vindaloo flavoured Spinach & Paneer with Lebanese bread

Vindaloo has 3-4 kinds of chillies which makes it so hot along with vinegar that adds the acidic flavor to the paste. 
  • 2tsps. Coriander seeds or coriander powder
  • 2tsps.Cumin seeds
  • 2tsps.Methi seeds
  • 10 Black peppercorns
  • 1Cup shredded coconut
  • 1/2 Cup white vinegar
  • 1-2tsps. Jaggery or Sugar
  • 2-3 tbsps.Ginger-Garlic paste
  • 4 Dry bay leaves 
  • 2tsps.Cinnamon powder or 1inch piece of cinnamon
  • 4-5 Cardamom pods 
  • 3-4 Dry Red chillies
  • 2-3tsps. Chilli powder
  • 3tbsps. oil 
  • Salt to taste 
  • 2 Onions finely chopped
  • Dry roast all the spices and leave them to cool in the same pan add the. 

  • Fry the onions till they are golden brown.   

  • Add the onion & dry spices in a blender. 
  • Add the vinegar & blend to a nice paste.
Hot Vindaloo Paste it will blow you away

This paste stays well for 10 days in thr refrigerator, so when ever you feel like having a curry, just get some of this paste out of the bottle & mix with veggies or meat or just plain tofu and you have a quick meal ready in no time. 

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