Here's a basic recipe for making Vindaloo:

Vindaloo is a spicy and flavorful Indian dish that originated in the Goa region. It is typically made with meat, such as chicken or pork, cooked in a tangy and fiery sauce. Here's a basic recipe for making Vindaloo:


1 kg meat (chicken, pork, or lamb), cut into pieces

3-4 tablespoons vegetable oil

2 onions, finely chopped

4-5 cloves of garlic, minced

1-inch piece of ginger, grated

2-3 green chilies, slit lengthwise (adjust according to your spice preference)

1 tablespoon tomato paste

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric powder

1 teaspoon paprika or Kashmiri red chili powder

1 teaspoon garam masala

Salt to taste

1 tablespoon vinegar

Fresh coriander leaves for garnishing


Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onions and sauté until they turn golden brown.

Add the minced garlic, grated ginger, and green chilies to the pan. Sauté for a couple of minutes until the raw aroma disappears.

Add the tomato paste to the pan and cook for a minute, stirring well to combine it with the onions and spices.

In a small bowl, mix together the ground cumin, ground coriander, turmeric powder, paprika or red chili powder, garam masala, and salt. Add this spice mixture to the pan and cook for a minute, stirring continuously to coat the onions and spices evenly.

Add the meat pieces to the pan and mix well, ensuring that the meat is coated with the spice mixture. Cook for a few minutes until the meat is sealed and lightly browned.

Pour in the vinegar and stir to combine. Reduce the heat to low, cover the pan, and let the meat simmer for about 45 minutes to an hour (or longer if using tougher cuts of meat). Stir occasionally to prevent sticking and ensure even cooking.

Once the meat is tender and cooked through, taste and adjust the seasoning if needed. If you prefer a spicier Vindaloo, you can add more red chili powder or chopped green chilies at this stage.

Garnish with fresh coriander leaves and serve hot with steamed rice, naan bread, or roti.

Note: Vindaloo develops its best flavors when allowed to sit overnight, so you can refrigerate it and reheat it the next day before serving if desired.

Remember, Vindaloo is known for its spiciness, but you can adjust the level of heat according to your preference by reducing or increasing the amount of chili used. Enjoy your homemade Vindaloo!


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