The name vindaloo is derived from Portuguese dish called carne de vinha d’alhos (meat marinated in wine vinegar and garlic).

By no means is the derivation of word vindaloo from potatoes or aloo which is a common perception especially in India.

Usually, vindaloo masala is used to make Pork and Beef Vindaloo in Goa. However, you can also use it for meats like chicken and mutton. Vegetables like cauliflower, mushrooms, paneer or tofu, and even potatoes can be made with this paste.

There is no limit to how creative you can get with it. And, you can keep this easy paste in your fridge so you can whip up authentic Goan curries in no time!

This vindaloo paste is very simple and traditional involving a few spices that are often used in everyday Indian cooking.

Possible Variations: The key to the best vindaloo paste is the perfect balance between two flavours- spicy and tangy. The tangy flavour comes from either vinegar, lemon juice or tamarind paste.

In this recipe, I have used equal quantity of white vinegar and malt vinegar. If lemons are in season, you may decide to go with lemon juice. Again, always use “fresh” lemon juice.



Shelf Life: 270 days from the date of processing;

Quantity: 300 Gm

MRP Rs. 240 inclusive of taxes

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