Best 4 Vindaloo Paste Indian Recipes
**Vindaloo Paste: A Spicy and Flavorful Journey to Indian Cuisine**
In the vibrant culinary landscape of India, Vindaloo paste stands out as a fiery and aromatic blend of spices that forms the heart of many beloved dishes. Originating from the western coast of India, this paste is a symphony of flavors, combining the heat of chili peppers, the tang of vinegar, the warmth of cumin and coriander, and the depth of mustard seeds. Vindaloo paste is at the core of two distinct yet equally enticing recipes: the classic Vindaloo curry and the fiery Vindaloo pickle. These dishes showcase the versatility of this paste, transforming simple ingredients into culinary masterpieces. Join us on a tantalizing journey as we delve into the secrets of Vindaloo paste, exploring its ingredients, preparation, and the mouthwatering dishes it creates.
HOMEMADE VINDALOO PASTE
This paste is the base for that famous Indian curry, vindaloo, and makes a great marinade. The next time you're craving curry, skip the restaurant and whip up this easy and authentic recipe.
Provided by GypsyPlate
Categories Sauce Recipes
Time 15m
Number Of Ingredients 13
Steps:
- Dry roast whole dry Kashmiri red chili peppers in a skillet over medium high heat for a couple of minutes till they get aromatic. Take them out and, when cool enough to handle, cut them into pieces and place in the blender.
- Dry roast cumin, coriander, mustard, cinnamon, cloves, cardamom and peppercorns together for 2-3 minutes, stirring frequently, till they get aromatic.
- Add roasted spices and all remaining ingredients to the blender and blend until smooth. (You may add 2 Tbsp water if needed to blend it to a smooth paste)
VINDALOO PASTE (INDIAN)
Great condiment to keep in your refrigerator for whenever you get the urge for Indian food. Will keep indefinitely if put up properly. Great for pork or chicken. Use 1 tablespoon for each 1 1/2 pounds of meat.
Provided by Pokey in San Antonio
Categories Sauces
Time 20m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Combine all except the oil in a bowl and stir to form a paste.
- Heat oil in a sauce pan over med-high, add the paste, and reduce to low.
- Stir vigorously for 8 minutes, scraping the bottom to ensure spices do not burn.
- Allow to cool and spoon into sterile jar and cap tightly.
JAMIE OLIVER'S VINDALOO PASTE
A Jamie Oliver recipe from Ministry of Food cookbook Easy to make yourself- any leftovers are suggested to be placed in a small container and covered in a layer of oil- store in the fridge.
Provided by Jubes
Categories Free Of...
Time 15m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Put a frying pan on a medium to high heat and add the black peppercorns, cloves, coriander seeds and fenugreek seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
- Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
Nutrition Facts : Calories 558.2, Fat 44.3, SaturatedFat 5.8, Sodium 1209.1, Carbohydrate 41.2, Fiber 11.1, Sugar 16.1, Protein 8.8
BEEF VINDALOO
A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.
Provided by Toast2U
Categories World Cuisine Recipes Asian Indian
Time 9h30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
- Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
- Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g
Tips:
- To make the best vindaloo paste, use fresh, high-quality ingredients. This means using ripe tomatoes, garlic, and ginger, as well as a good quality chili powder and cumin.
- Don't be afraid to adjust the heat level of the paste to your own preference. If you like it spicy, add more chili powder or cayenne pepper. If you prefer a milder flavor, use less chili powder and add a touch of sugar to balance the flavors.
- Vindaloo paste can be made ahead of time and stored in the refrigerator for up to a week, or in the freezer for up to 3 months. This makes it a great option for busy weeknights or when you're entertaining guests.
- Vindaloo paste is a versatile ingredient that can be used in a variety of dishes. Try it in curries, stews, soups, and even marinades.
- Experiment with different spices and ingredients to create your own unique vindaloo paste recipe.
Conclusion:
Vindaloo paste is a delicious and versatile ingredient that can be used to create a variety of flavorful dishes. With its bold flavors and rich aroma, vindaloo paste is sure to become a staple in your kitchen. So next time you're looking for a new and exciting way to spice up your meals, give vindaloo paste a try. You won't be disappointed!
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