Vindaloo Paste (Indian)
- Ready In:
- 2 tablespoons cayenne powder
- 4 tablespoons cumin
- 2 tablespoons turmeric
- 2 tablespoons ground coriander
- 2 tablespoons black pepper
- 2 tablespoons mustard powder (hot)
- 2 tablespoons salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 3⁄4 cup white vinegar
- 1⁄2 cup vegetable oil
- 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.
Questions & Replies
Got a question? Share it with the community!
This is delicious, and a change from the usual stew flavors that I'm used to. Add 1 Tbsp to 1 1/2 lbs of meat. I like to cut up the meat (pork usually), toss in some flour, and then brown in oil in a large pot. Add a cut up onion, saute for a couple minutes, then add 1 quart of chicken broth, a couple Tablespoons of this paste, and let it simmer on the stove for 20 minutes, then add 3 cut potatoes, and cook for an additonal 15 minutes. Add 3 Tbsp corn starch in 3 Tbsp cold water, then add this slurry to the pot and stir until thickened. Serve with some cilantro or parsley, and a dollop of greek yogurt or sour cream.
RECIPE SUBMITTED BY
<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>