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Vindaloo Masala

User Rating 2 Star Rating (3 Reviews)


This spicy Goan (Goa is on the western Indian coast) masala paste is typically used as the base in a pork curry but tastes just as good with chicken. This recipe makes enough Vindaloo paste to prepare a dish that serves 4.


  • 2 large onions chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp garam masala
  • 4 dry red chillies, toasted
  • 2 tsps coriander seeds, toasted
  • 1 tbsp cumin seeds, toasted
  • 6-8 black peppercorns
  • White vinegar


  • Put all the ingredients except vinegar into a food processor.
  • Add the vinegar a little at a time, to grind the ingredients into a thick smooth paste.
  • Use immediately or store in a clean, dry container, in the refrigerator.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Not really a Vindaloo, but delicious all the same!, Member ljdellar

This only missed 5 stars because it isn't really a vindaloo. I would suggest the flavour is much more like a meat rogan or possibly a Madras style curry. Of course, neither of these would normally be made with pork! Generally, I tend to make vindaloo with a paste made by frying six LARGE sliced onions until dark brown, then combining them in a blender with two whole heads of garlic, an inch or more of ginger, 6 roasted Goan or Kashmiri chillies, 6 black peppercorns, 1 stick cinnamon, 4 cloves, 1 tsp roasted cumin seeds, 1 tbsp roasted coriander seeds, 1/2 tsp turmeric powder, Salt (about 1 tsp), 3/4 cup white wine vinegar or cider vinegar and 1 tbsp grated jaggery or dark brown sugar. Tomatoes definitely change the character of the disk and make it less authentic, but still delicious.

37 out of 43 people found this helpful.

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