Vindaloo paste
A hot, tangy Goan style paste of dried chillies, toasted spices and vinegar, free from gluten and dairy.
Make this once, then cook it into 15 different dishes.
- Time35 mins
- LevelMedium
- Costabout £0.25 a head
- Makesabout 200 g, enough for 2 to 3 vindaloos
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the dried chillies in a bowl, cover with 150 ml of just boiled water and leave for 20 minutes to soften.
20 min - 2
Meanwhile, toast the cumin, coriander, peppercorns, cloves, cinnamon and mustard seeds in a dry pan over a medium heat for 1 to 2 minutes until they smell fragrant. Tip into a bowl to stop them cooking.
1 min 30 s - 3
Grind the toasted spices to a fine powder in a spice grinder or with a pestle and mortar. Mix in the turmeric.
- 4
Drain the chillies, keeping the soaking water. Blend the chillies with the ginger, garlic, vinegar, tamarind, sugar, salt and ground spices, adding soaking water 1 tbsp at a time until you have a thick, smooth paste.
- 5
Heat the oil in a small pan over a medium heat. Fry the paste for 5 minutes, stirring, until the raw smell goes and the oil begins to separate.
5 min - 6
Let the paste cool, then spoon into a clean jar with a thin layer of oil on top. You should have about 200 g. Chill within 1 hour, or freeze in 80 g portions.
About vindaloo paste
Vindaloo paste is a hot, sharp paste of dried red chillies, toasted whole spices, garlic, ginger and vinegar used to make vindaloo. The dish comes from Goa, where Portuguese influence gave rise to carne de vinha d'alhos, a dish of meat in wine and garlic; in Goa the wine became palm vinegar, and chillies and spices were added.
A proper vindaloo paste is tangy and hot, not just burning. The vinegar gives acidity and keeps the paste for longer in the fridge. Kashmiri chillies give colour and gentle heat; add a few hotter chillies if you want it fierce.
This paste is vegan and free from gluten, dairy, egg and nuts. Use about 80 g per vindaloo for 4 people with 600 g of pork, chicken, lamb or potatoes and cauliflower.
Tips
- Soak the dried chillies in hot water first and blend with some of the soaking water for a smooth paste.
- Toast whole spices in a dry pan until fragrant, no longer. Burnt spices ruin the paste.
- Use red wine or white wine vinegar. Malt vinegar is not gluten free and tastes harsh.
- For more heat, add 2 or 3 dried hot chillies or a fresh bird's eye chilli.
- Fry the paste in oil for 5 minutes before adding meat. Raw paste tastes harsh.
Storing and freezing
Chill within 1 hour and keep in a clean jar in the fridge for up to 1 week. Freeze in 80 g portions for up to 3 months. Always fry the paste before use, and keep the jar covered with a thin layer of oil.
Dishes you can make with vindaloo paste
Beef Vindaloo (Curry House Style)
GFDFEFPrawn Vindaloo (Goan Style King Prawn Vindaloo)
GFDFEFPotato and Cauliflower Vindaloo
GFDFEFChicken Vindaloo, Curry House Style
DFEFNFGoan Lamb Vindaloo (Lamb Vindalho)
GFDFEFAloo Gobi Vindaloo
DFEFNFChickpea and Spinach Vindaloo
DFEFNFGoan Prawn Vindaloo
GFDFEFBeef Vindaloo with Sweet Potato
GFDFEFAnda Vindaloo (Egg Vindaloo)
DFNFVVindaloo Red Lentil Soup
GFDFEFTofu Vindaloo with Peppers
DFEFNFQuestions
How hot is vindaloo paste?
It is one of the hotter Indian pastes, but you control it. Kashmiri chillies are mild, so the heat comes from quantity. Add hot chillies for a proper blow-your-head-off version.
What can I use instead of palm vinegar?
Red wine vinegar is the closest UK choice and is used in many Goan recipes. White wine vinegar also works. Avoid malt vinegar, which contains gluten and tastes harsh.
Is vindaloo paste gluten free?
This one is, provided your tamarind paste and mustard seeds are labelled gluten free. Ready made vindaloo pastes often contain wheat or flour, so check labels.
Can I freeze vindaloo paste?
Yes. Freeze in 80 g portions or ice cube trays for up to 3 months. Thaw in the fridge or add straight to a hot pan.
How much paste do I use per curry?
About 80 g for a curry serving 4 with 600 g of meat or vegetables. Use more if you like it hotter and tangier.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.