Spicy Homemade Vindaloo Paste
Unleash the flavors of India with this incredible Spicy Homemade Vindaloo Paste, inspired by Jamie Oliver’s Ministry of Food cookbook. This vibrant and aromatic paste is an essential foundation for a variety of dishes, bringing a perfect balance of heat and spice. Whether you’re making a hearty curry or marinating meats, this paste will elevate your cooking and impress your guests. Plus, any leftover paste can be easily stored in the fridge, ensuring that you have a burst of flavor ready whenever you need it!
N/A
Servings
250
Calories
14
Ingredients
Ingredients
black peppercorns
1 teaspoon (whole)
cloves
4 (whole)
coriander seeds
2 teaspoons (whole)
fennel seeds
2 teaspoons (whole)
fenugreek seeds
1 teaspoon (whole)
garlic cloves
2 (peeled and roughly chopped)
fresh gingerroot
2 inches (peeled and roughly chopped)
dried red chilies
4 (whole)
turmeric
1 tablespoon (ground)
sea salt
1/2 teaspoon (to taste)
oil
3 tablespoons (for blending)
tomato puree
2 tablespoons (for blending)
fresh red chilies
2 (whole for blending)
coriander leaves
1/4 cup (roughly chopped)
Instructions
1
Heat a frying pan over medium to high heat. Add the black peppercorns, cloves, coriander seeds, and fenugreek seeds to the pan without any oil. Toast the spices for about 3-5 minutes, stirring frequently, until they become golden brown and aromatic. Remove the pan from the heat.
2
Transfer the toasted spices to a pestle and mortar, or alternatively, use a food processor. Grind the spices until they become a fine powder.
3
In the food processor, combine the ground spices with garlic, ginger, dried red chilies, turmeric, sea salt, oil, tomato puree, fresh red chilies, and coriander leaves. Blend all ingredients until you achieve a smooth and creamy paste. Adjust seasoning according to taste.
Nutrition Information
18g
Fat
30g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Homemade Vindaloo Paste?
It is a vibrant and aromatic Indian spice base inspired by Jamie Oliver's Ministry of Food cookbook, used for curries and marinades.
Who inspired this Vindaloo paste recipe?
This recipe is inspired by Jamie Oliver’s Ministry of Food cookbook.
What are the primary spices used in this paste?
The primary spices include black peppercorns, cloves, coriander seeds, fennel seeds, and fenugreek seeds.
How do I toast the spices?
Heat a frying pan over medium to high heat and toast the whole spices without oil for 3-5 minutes until golden brown.
How do I grind the spices once toasted?
You can use either a pestle and mortar or a food processor to grind the spices into a fine powder.
What fresh aromatics are included in the recipe?
The recipe calls for garlic cloves, fresh gingerroot, fresh red chilies, and coriander leaves.
Does this recipe use dried chilies?
Yes, it uses 4 dried red chilies in addition to fresh red chilies.
How much garlic is needed for the paste?
You will need 2 garlic cloves, peeled and roughly chopped.
How much ginger should I use?
The recipe requires 2 inches of fresh gingerroot, peeled and roughly chopped.
What provides the yellow color to the vindaloo paste?
One tablespoon of ground turmeric provides the vibrant color.
How much oil is used in the blending process?
The recipe uses 3 tablespoons of oil for blending the ingredients into a paste.
Is tomato puree included in the ingredients?
Yes, 2 tablespoons of tomato puree are used for blending.
How many fresh red chilies are required?
The recipe calls for 2 fresh red chilies.
Is fresh coriander used in this vindaloo paste?
Yes, 1/4 cup of roughly chopped coriander leaves is blended into the paste.
How do I store leftover vindaloo paste?
Leftover paste can be easily stored in the fridge to keep it fresh for future use.
Can this paste be used as a marinade?
Yes, it is excellent for marinating meats or as a base for hearty curries.
What is the calorie count for this recipe?
The recipe contains approximately 250 calories.
How much fat is in the vindaloo paste?
There are 18 grams of fat in this recipe.
What is the carbohydrate content?
The paste contains 30 grams of carbohydrates.
How much protein does the paste provide?
It provides 4 grams of protein.
How many cloves should I add?
The recipe requires 4 whole cloves.
What amount of fennel seeds is needed?
You need 2 teaspoons of whole fennel seeds.
How many coriander seeds are used?
The recipe calls for 2 teaspoons of whole coriander seeds.
What amount of fenugreek seeds should I use?
Use 1 teaspoon of whole fenugreek seeds.
Should I add salt to the paste?
Yes, use 1/2 teaspoon of sea salt, or adjust to your personal taste.
How many black peppercorns are required?
The recipe calls for 1 teaspoon of whole black peppercorns.
Can I adjust the seasoning?
Yes, you should adjust the seasoning according to your taste during the final blending step.
What consistency should the finished paste have?
You should blend the ingredients until you achieve a smooth and creamy paste.
How many ingredients are in this recipe in total?
There are 14 ingredients in total.
Is this paste suitable for spicy food lovers?
Yes, it is designed to bring a perfect balance of heat and spice to your dishes.