Vindaloo Masala

Written by
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about our editorial process
Petrina Verma Sarkar
Published on 09/09/19 by Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
Learn about The Spruce Eats's Editorial Process

Updated 09/09/19

Vindaloo Masala
EllenMoran / Getty Images
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 2 cups (serves 4)
Nutritional Guidelines (per serving)
64 Calories
1g Fat
14g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 cups (serves 4)
Amount per serving
Calories 64
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 195mg 8%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 10%
Protein 3g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vindaloo masala is spicy paste typically used in Indian pork curry dishes, but it tastes just as good with chicken. This recipe makes enough Vindaloo masala to prepare a dish that serves four. Vindaloo is a popular dish in​ Goa, a state on the southwest Indian coast. "Masala" is the Hindi term for "seasoning." 

Ingredients

  • 2 large onions (chopped)
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 teaspoon garam masala
  • 4 dry red chilies (toasted)
  • 2 teaspoons. coriander seeds (toasted)
  • 1 tablespoon cumin seeds (toasted)
  • 6 to 8 black peppercorns
  • 2 tablespoons white vinegar

Steps to Make It

  1. Gather the ingredients.

  2. Put all the ingredients except the vinegar into a food processor.

  3. Add the vinegar a little at a time as you grind the ingredients into a thick, smooth paste.

  4. Use the masala immediately or store it in a clean, dry container in the refrigerator.

  5. Enjoy!