Goan Vindaloo Paste and Sauce Recipes - Restaurant Style
1.5 هزار بار بازدید -
2 سال پیش
-
Wonder how to make a
Wonder how to make a spicy and tangy restaurant-style vindaloo paste and sauce at home? We explain this recipe with easy and simple instructions for you to try and enjoy. Take a look!
About:
Vindaloo Sauce is a spicy, flavorful, and classical Indian Goan-style curry sauce made with Vindaloo Paste. It is usually made with whole Indian spices, onion, tomatoes, tamarind, vinegar, and sugar. The recipe I have shared here shows you how to make Vindaloo Paste and Sauce with easy step-by-step instructions for you to try and enjoy at home. This homemade Vindaloo Sauce makes the best Chicken Vindaloo, Lamb Vindaloo, Shrimp Vindaloo, veg, or vegan-friendly Vindaloos especially when you are craving authentic Indian curry. And it is usually served with rice, roti, chapati, paratha, or similar other dishes for lunch and dinner.
Find Written Recipe at https://vegveganmeat.com/vindaloo-sau...
Ingredients:
FOR VINDALOO PASTE
4 Cloves
5 Cardamom
1 tsp Cumin Seeds
1 tsp Fennel Seeds
2 tbsp Coriander Seeds
14 Dry Red Chili
¼ tsp Tamarind Paste
1 tbsp Vinegar
3 tbsp water, or adjust to grind
FOR VINDALOO SAUCE
2 tbsp Oil
2 Bay Leaves
1 small Cinnamon Stick
1 cup Onion, chopped
1 tsp Ginger Garlic Paste or grated ginger garlic
1½ cup Diced Tomato
1 cup Water
Salt, as needed
1 tsp Sugar or Jaggery (See Notes Section for more recipe ideas and tips)
Recipe Notes:
1. For the flavorful sauce - Roasting the spices in medium heat delivers an exotic aroma and it also enhances the flavor of your sauce
2. Vindaloo Paste - Use the paste to prepare curry like the way I have used it to make the Chicken Vindaloo and Lamb Vindaloo
3. Storing Vindaloo Sauce - Usually Vindaloo Sauce is stored and used for the day to make instant curry with cooked meat or Veggies in restaurants. But this sauce in a closed airtight container stays good for up to 3 days in the refrigerator. You can also freeze the sauce in individual serving size pouches for up to a month
4. Serving Suggestions - I have used this Vindaloo Sauce to make Shrimp Vindaloo with 2lbs(900 gms) of shrimp which yields up to 5 servings. The sauce is also good enough to use for up to 3lbs (1½ kg) of shrimp, chicken, or lamb. But if you are using the sauce for a different number of servings then I would recommend adjusting the quantity accordingly
5. Leftovers - Use the leftover grilled chicken, tandoori chicken, grilled shrimp, or other proteins to make instant Goan Vindaloo curry. You can also use pre-cooked potatoes, chicken, lamb, pork, or veggies for different variations
What to expect?
0:00 Introduction
0:14 Making Vindaloo Paste
1:04 Making Vindaloo Sauce
2:48 Final Output
2:54 Recipe Notes
#VegVeganMeat #VindalooSauce #VindalooPaste #VindalooSauceRecipe
Connect with us on:
Facebook: Facebook: VegVeganMeat
Instagram: Instagram: vegveganmeat
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About:
Vindaloo Sauce is a spicy, flavorful, and classical Indian Goan-style curry sauce made with Vindaloo Paste. It is usually made with whole Indian spices, onion, tomatoes, tamarind, vinegar, and sugar. The recipe I have shared here shows you how to make Vindaloo Paste and Sauce with easy step-by-step instructions for you to try and enjoy at home. This homemade Vindaloo Sauce makes the best Chicken Vindaloo, Lamb Vindaloo, Shrimp Vindaloo, veg, or vegan-friendly Vindaloos especially when you are craving authentic Indian curry. And it is usually served with rice, roti, chapati, paratha, or similar other dishes for lunch and dinner.
Find Written Recipe at https://vegveganmeat.com/vindaloo-sau...
Ingredients:
FOR VINDALOO PASTE
4 Cloves
5 Cardamom
1 tsp Cumin Seeds
1 tsp Fennel Seeds
2 tbsp Coriander Seeds
14 Dry Red Chili
¼ tsp Tamarind Paste
1 tbsp Vinegar
3 tbsp water, or adjust to grind
FOR VINDALOO SAUCE
2 tbsp Oil
2 Bay Leaves
1 small Cinnamon Stick
1 cup Onion, chopped
1 tsp Ginger Garlic Paste or grated ginger garlic
1½ cup Diced Tomato
1 cup Water
Salt, as needed
1 tsp Sugar or Jaggery (See Notes Section for more recipe ideas and tips)
Recipe Notes:
1. For the flavorful sauce - Roasting the spices in medium heat delivers an exotic aroma and it also enhances the flavor of your sauce
2. Vindaloo Paste - Use the paste to prepare curry like the way I have used it to make the Chicken Vindaloo and Lamb Vindaloo
3. Storing Vindaloo Sauce - Usually Vindaloo Sauce is stored and used for the day to make instant curry with cooked meat or Veggies in restaurants. But this sauce in a closed airtight container stays good for up to 3 days in the refrigerator. You can also freeze the sauce in individual serving size pouches for up to a month
4. Serving Suggestions - I have used this Vindaloo Sauce to make Shrimp Vindaloo with 2lbs(900 gms) of shrimp which yields up to 5 servings. The sauce is also good enough to use for up to 3lbs (1½ kg) of shrimp, chicken, or lamb. But if you are using the sauce for a different number of servings then I would recommend adjusting the quantity accordingly
5. Leftovers - Use the leftover grilled chicken, tandoori chicken, grilled shrimp, or other proteins to make instant Goan Vindaloo curry. You can also use pre-cooked potatoes, chicken, lamb, pork, or veggies for different variations
What to expect?
0:00 Introduction
0:14 Making Vindaloo Paste
1:04 Making Vindaloo Sauce
2:48 Final Output
2:54 Recipe Notes
#VegVeganMeat #VindalooSauce #VindalooPaste #VindalooSauceRecipe
Connect with us on:
Facebook: Facebook: VegVeganMeat
Instagram: Instagram: vegveganmeat
Pinterest: Pinterest: vegveganmeat
Twitter: Twitter: VegVeganMeat
2 سال پیش
در تاریخ 1401/02/15 منتشر شده
است.
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