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Vindaloo Sauce

A rich and spicy sauce perfect for marinating meats or drizzling over vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon turmeric powder
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon red chili flakes adjust for heat
  • 1 cup water
  • Salt to taste

Equipment

  • Large skillet or saucepan
  • Blender or food processor
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. In a dry skillet, toast the cumin seeds, coriander seeds, and black peppercorns over medium heat for 2-3 minutes.
  2. Transfer the toasted spices to a blender and pulse until finely ground.
  3. In the same skillet, heat the vegetable oil over medium heat and add the chopped onion. Sauté until the onion is soft and translucent, about 5 minutes.
  4. Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
  5. Add the tomato paste, stirring well to combine.
  6. Pour in the apple cider vinegar, brown sugar, turmeric, red chili flakes, and water, and stir until well combined.
  7. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
  8. After simmering, taste the sauce and adjust the salt or sugar as needed.

Notes

Let the sauce cool, and then blend for a smoother texture if preferred.