Nutritional Guidelines (per serving) | |
---|---|
64 | Calories |
1g | Fat |
14g | Carbs |
3g | Protein |
Nutrition Facts | |
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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. |
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."Â
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
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Gather the ingredients.
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Put all the ingredients except the vinegar into a food processor.
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Add the vinegar a little at a time as you grind the ingredients into a thick, smooth paste.
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Use the masala immediately or store it in a clean, dry container in the refrigerator.