Vindaloo Paste Details

Calories /Tea Spoon:

10 (kcal)


Turmeric, Cinnamon, Roasted Cloves, Cardamom, Chillies, Coriander, Garlic, Dry Onion, Cumin, Pepper, Mustard, Nutmeg, Salt.

: 65.00


1 Kilo Pork cut into serving portions. 1/4 cup vinegar, 2 Tbsp tamarind pulp, 3 Tbsp Mangal Vindaloo Masala, 1 Tbsp Sugar, 2 Tbsp Mangal Degchee Mirch Powder, 2 Tbsp each of ginger and garlic paste. 500 Gms grated onions. 250 Gms potatoes, boiled, peeled, and cubed, 6 Green chillies, slitted halfway through, 2 Tbsp coriander leaves, salt to taste.


Grind together onions, Ginger & Garlic and mix in the pork, set aside 1 Hour. Heat 5 Tbsp oil and add the pork and fry till the oil comes out of the mixture. Add tamarind, vinegar, sugar and salt and Degchee Mirch Powder dissolved in 3 cups hot water. Cook till the pork is tender and the gravy quite thick, mix in potatoes and chillies and cook for a few more minutes. Decorate with coriander leaves.