Vindaloo Paste

This is a vindaloo paste that you can use to create restaurant-style Indian dishes. It's not intended to be a stand-alone recipe--it's an ingredient. This is one way that restaurants are able to pump out tasty meals very quickly. Keep it on hand and you too will be able to do the same.

You can make your own Garlic Ginger Paste (Recipe HERE) or just buy the processed rubbish from the supermarket. You can optionally add some Tandoori Color Powder to it to make it look fiery (see second pic) but it's not essential. This mix was originally inspired by Romain over at Glebe Kitchen.

Ingredients

• 10 Kashmiri Chillies, dried
• 1/4 cup of Garlic Ginger Paste (Recipe HERE)
• 2 Shallots, peeled, chopped
• 1 Tbsp Jaggery (or, Brown Sugar)
• 4 Tbsp Apple Cider Vinegar
• 2 tsp Smoked Paprika
• 2 tsp Cumin Seeds, ground
• 1/2 tsp Cinnamon
• 1 tsp Black Pepper, ground course
• 1 pinch Tandoori Color (optional)

Method

1. Crack open your chillies and remove the seeds. Then, stick them in a coffee cup and pour hot water over them. When it cools, whack it in the microwave for a few minutes until the water heats up again. Set aside to cool. This could take up to an hour.
2. Once the chillies have cooled, remove from the water and transfer to into small food processor or blender. Add in all of the other ingredients and pulse a few times. Puree until smooth, adding a splash of water as needed to help it along.
3. Transfer to a sealed container and store in the fridge. Should keep for a couple of weeks.