Homemade Vindaloo Paste


  • 8-10 dry red chili peppers (see note 2)
  • 1-2 fresh red chili peppers (optional)
  • 4 tsp cumin seeds
  • 4 tsp coriander seeds
  • 1.5 tsp Mustard seeds
  • 1 inch Cinnamon
  • 6-7 Cardamom pods (optional, if available )
  • 8-10 Cloves
  • 2 tsp Black peppercorns
  • 1/2 tsp Turmeric
  • 8-10 large garlic cloves, peeled and chopped
  • 2 inch ginger, peeled and chopped
  • 1/2 cup Vinegar


  1. Dry roast whole dry Kashmiri red chili peppers in a skillet over medium high heat for a couple of minutes till they get aromatic. Take them out and, when cool enough to handle, cut them into pieces and place in the blender.
  2. Dry roast cumin, coriander, mustard, cinnamon, cloves, cardamom and peppercorns together for 2-3 minutes, stirring frequently, till they get aromatic.
  3. Add roasted spices and all remaining ingredients to the blender and blend until smooth. (You may add 2 Tbsp water if needed to blend it to a smooth paste)

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