Vindaloo Masala

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 01/9/22
Vindaloo Masala
EllenMoran / Getty Images
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
94 Calories
4g Fat
15g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 94
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 137mg 6%
Total Carbohydrate 15g 6%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 3g
Vitamin C 32mg 160%
Calcium 80mg 6%
Iron 2mg 14%
Potassium 318mg 7%
*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, peeled and chopped

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 1 teaspoon garam masala

  • 4 dry red chile peppers, toasted

  • 2 teaspoons coriander seeds, toasted

  • 1 tablespoon cumin seeds, toasted

  • 6 to 8 whole black peppercorns

  • 2 tablespoons white vinegar

Steps to Make It

  1. Gather the ingredients.

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

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

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