Vindaloo Paste –How to make Vindaloo Masala - For the Vindaloo Lover!

How to make Vindaloo Masala. I know what you are saying – Why would you? Well, this Vindaloo Paste has a fantastic depth of flavour, tomatoey, sour, sweet, garlicky, and a bit of heat at the end. It's ready to go instantly – no more spices are needed to make a curry. This is a Vindaloo Paste at hand for the Vindaloo lover, making a curry really easy with the taste we all like. This paste keeps for 3 months, not a problem, and longer if frozen for at least 6 months – I have used it after 10 months, and it was a great curry.

👇 RECIPE BELOW

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Ingredients

500 ml oil at least your choice veg, canola, palm in Asia Palm Oil NOT olive.
400g garlic peeled
120g Ginger
180 ml tamarind pulp / paste out of a jar
150 ml apple cider vinegar / red wine vinegar your choice
2 tbsp cornflour as a thickener
3 cups ketchup
4 tbsp tomato paste
10-20 red chilies
5 tbsp – mixed powder / curry powder
2 tbsp coriander powder
2 tbsp sugar – see note
1 tbsp cumin powder
1 ½ tbsp black pepper
1 ½ tbsp kashmiri chili powder
1 tbsp chili powder
1 tbsp salt
1 tbsp garam masala
½ tsp each
cardamon powder, cinnamon powder, ground cloves, nutmeg

NOTE: sugar is optional but after making this paste so many times it does need the sweetness in there.
Kasoori Methi – I DO NOT add methi to this paste – I never like to take the chance of a paste with so many ingredients turning bitter. If you like Methi in your vindaloo add it at the end of your curry making.
This paste can be scaled - leave that one to you!
Also a huge bonus about making a paste like this - for those who do not eat spicy - you can knock down the chili and still have the taste of a vindaloo.

#vindaloopaste #vindaloo #vindaloospiceblend
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