Ingredients
- 500g boneless meat (chicken, lamb, or pork)
- 4 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon chili powder (adjust to taste)
- 2 tablespoons tomato paste
- 2 tablespoons white wine vinegar
- 1 cup water
- Salt to taste
- Fresh cilantro leaves for garnish
Per serving
Calories: 150 kcal
Proteins: 2 g
Fats: 10 g
Carbohydrates: 15 g
Method
-
Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
-
Add the minced garlic and grated ginger to the pan and cook for another minute, stirring continuously.
-
In a small bowl, combine the ground cumin, ground coriander, ground turmeric, paprika, and chili powder. Mix well to create a spice blend.
-
Add the spice blend to the pan and cook for a couple of minutes, stirring constantly to coat the onions, garlic, and ginger with the spices.
-
Stir in the tomato paste and white wine vinegar. Cook for a minute to incorporate the flavors.
-
Add the boneless meat to the pan and mix well, ensuring the meat is coated with the spice mixture.
-
Pour in the water and season with salt to taste. Stir everything together and bring the sauce to a simmer.
-
Reduce the heat to low, cover the pan, and let it simmer for about 1 hour or until the meat is tender and the flavors have melded together. Stir occasionally and add more water if needed.
-
Once the meat is cooked and the sauce has thickened, remove from heat. Garnish with fresh cilantro leaves.
The vindaloo sauce is typically served with steamed basmati rice or naan bread. It is a spicy and tangy sauce that pairs well with the rich and tender meat. The sauce adds a burst of flavor to the dish and is loved for its robust taste. It is a popular choice for those who enjoy spicy Indian cuisine.
Facts about vindaloo sauce:
- Vindaloo sauce originated in the Goa region of India and was influenced by Portuguese cuisine.
- The name “vindaloo” is derived from the Portuguese dish “carne de vinha d’alhos,” which means meat marinated in wine vinegar and garlic.
- The sauce is known for its fiery and bold flavors, often achieved through the use of chili powder or fresh chili peppers.
- Traditionally, vindaloo sauce was made with pork, but variations with chicken, lamb, or even vegetarian options have become popular.
- The combination of spices, vinegar, and slow cooking creates a depth of flavor in vindaloo sauce.
- Vindaloo is a popular dish in Indian restaurants worldwide and is often associated with spicy Indian cuisine.
