How To Make Vindaloo Sauce | Restaurant Style Vindaloo Sauce

"How To Make Vindaloo Sauce | Restaurant Style Vindaloo Sauce"
Hello everyone! Welcome to Imran's Kitchen. Today we will be teaching you how to vindaloo sauce.
If you have any questions leave them in the comments below or feel free to email us.
Thank you for watching and make sure to subscribe and like the video!
INGREDIENTS:
KASHMIRI DRY CHILLI - 200 GRAMS
GARLIC - 10 CLOVES
SEEDLESS TAMARIND (ADD 1 CUP OF WATER TO MAKE PASTE - 100 GRAMS
ONION - 1 OR 1 CUP
COCONUT MILK (UNSWEETENED) - 1 CUP
CUMIN SEEDS - 1 TS
CORIANDER SEEDS - 1 TBS
MUSTARD SEEDS - 1 TS
SALT - 2 TBS
CURRY LEAVES - 10 TO 15
VINEGAR - 4 TBS
OIL - 1/2 CUP (AS NEEDED)
GINGER PASTE - 2 TBS
NOTE: IF YOU WANT VINDALOO SAUCE EXTRA SPICY ADD 100 GRAMS OF REGULAR DRY CHILLIES AND 100 GRAMS OF KASHMIRI CHILLIES.
TAGS (IGNORE)
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[@TheKenton]

The most difficult thing about Indian cuisine is owning all of the ingredients. It is a spice library. Vindaloo is my all-time favorite.

[@imranskitchen7005]

True, there are so many elements that go into Indian cooking. But that’s what makes it taste so great!

[@censorshipagainstthemiddle6198]

I stock my spice library incrementally with each new dish I make

[@JET_60]

Vindaloo is my favourite curry too! 👍

[@imranskitchen7005]

INGREDIENTS: KASHMIRI DRY CHILLI - 200 GRAMS GARLIC - 10 CLOVES SEEDLESS TAMARIND (ADD 1 CUP OF WATER TO MAKE PASTE - 100 GRAMS ONION - 1 OR 1 CUP COCONUT MILK (UNSWEETENED) - 1 CUP CUMIN SEEDS - 1 TS CORIANDER SEEDS - 1 TBS MUSTARD SEEDS - 1 TS SALT - 2 TBS CURRY LEAVES - 10 TO 15 VINEGAR - 4 TBS OIL - 1/2 CUP (AS NEEDED) GINGER PASTE - 2 TBS

[@peregrine7303]

Thanks for written receipt

[@colin2264]

How much tamarind is it?

[@robertllubnrut]

is that the vindaloo curry made, just add meat, or do you have to add a base gravy to the sauce

[@robertllubnrut]

just made one of these sauces followed the recipe, and it doesn't taste like any vindaloo I've ever eaten. I must have done something wrong. tastes salty and kashmiri. lol

[@santhoshiniweerasinghe2942]

Wow super awesome yummy😋 Vindaloo sauce 🙏 Thank U so much Chef for Ur great video 💯👌☝️🤩

[@jordanhawkins54]

I have been wanting to recreate my first experience with vindaloo and finally did after watching your video i added ghost, birds eye, carolina reapers, and scorpion peppers to the mix of your recipe and it hit it on the nose thank you brother i shall eat this dish for all of eternity!

[@imranskitchen7005]

That sounds spicy and delicious haha. Hope you enjoy!

[@guillaumesandmayer7053]

Wow! Scorpions and Reapers - this would've been one pretty violent Vindy! 😮

[@mrboogang]

Bloody hell! That's complete overkill. I hope you got medical attention for your ass.

[@kevinsears6346]

Vindaloo is one of my favorite Indian dishes!

[@imranskitchen7005]

Same :)

[@quidquopro1185]

That looks awesome! Can not wait to try it out! :)

[@JohnB-uf7ft]

I’m saving this video! I make vindaloo a lot but never have enough sauce/gravy. Now I’m going to make extra sauce this way.

[@stevebehan4003]

Well what a find you are looking forward to more dish’s thank you 🙏

[@imranskitchen7005]

Appreciate it!

[@rajathapa8127]

very good 😊 sauce

[@santhoshiniweerasinghe2942]

Wow super awesome sauce Chef 🙏 Thank U so much

[@imranskitchen7005]

Thank you!

[@edwardbayley1842]

Good video

[@benj597]

Superb !

[@vishalkarna3763]

Excellent receipe !

[@imranskitchen7005]

Thanks a lot!

[@desmay8882]

Gonna give that a go. Thanks

[@imranskitchen7005]

Enjoy! :)

[@nlgreddy2321]

Thanks alot , very very excellent 👍

[@imranskitchen7005]

Thank you!

[@appymichael9099]

Excellent video

[@imranskitchen7005]

Thank you very much!

[@SUN-it6rf]

Good job ! 💗💗💗

[@imranskitchen7005]

Thank you! 👨🏽‍🍳

[@iqbalpatel3660]

Thank you sir

[@fahmyayoob5775]

Very nice thank you

[@imranskitchen7005]

Thank you!

[@mrdeafa25]

Definitely will be trying this. Thank you.

[@imranskitchen7005]

Enjoy!

[@snehalpatel9605]

...please let us know when you have....trying this...

[@jeffreydzialo]

Thank you!

[@imranskitchen7005]

Thanks for watching!

[@onestepcloseraway437]

One of my favourite meals to eat is vegetable vindaloo. I would love to try make this one day. Thank you!

[@snehalpatel9605]

...it's been 6 months...have you?

[@onestepcloseraway437]

@@snehalpatel9605 I haven’t! I couldn’t find the dried peppers and then forgot about it. Thanks for reminding me! I’ll have to try order them online I guess!

[@SpookyLuvCookie]

I love your winning smile

[@imranskitchen7005]

Thank you my friend :)

[@royalnag6690]

Sharing your channel because it is really awesome 😎

[@imranskitchen7005]

Thank you! I really appreciate it

[@eddjordan2399]

This looks great cheers.

[@imranskitchen7005]

Thanks for watching!

[@eddjordan2399]

making this one today. dude. @@imranskitchen7005

[@gavinackerly3503]

Thanks mate! been trying to make a good vindaloo sauce since I discovered vindaloo 20 years ago. I have travelled through India solo, really to find great food! I have tried your recipe tonight and I have not perfected it yet. But your guidance made my meal taste so much better! Thank you Sir.

[@fritzyberger]

Vindaloo is also my favorite dish.

[@imranskitchen7005]

That’s awesome! Thanks for watching and glad to hear you that enjoyed the video & recipe :)

[@davidleith325]

Love you channel , keep it up thanks yum , yum. Can you freeze this ? thanks again.

[@robbo1415]

Since moving to the US, I’ve yet to find that certain British Indian Restaurant vindaloo. Have to try this. Subbed

[@imranskitchen7005]

Well I hope that you like the dish whenever you get a chance to make it :)

[@davidjenbrown]

Love the video and you take us through each step so thanks, only one question - can you top up this by using Indian Base Sauce?

[@imranskitchen7005]

Thank you! Glad you enjoyed the video. You can mix base sauce and vindaloo sauce at a ratio of 20% base sauce and 80% vindaloo sauce

[@seanfraser9162]

Excellent demo. Nice work . I would love to see how the tamarind was prepped

[@imranskitchen7005]

We just soaked 100grams of seedless tamarind overnight then we mash it then we strain it then we take our all the excess skin.

[@glenncunningham4742]

and me, i looked elsewhere and it seems you just add water and it dissolves

[@pattiboychannel311]

Wow looks lovely, defo gonna try this, what vinegar do you use?

[@imranskitchen7005]

Thank you! We used pure white vinegar

[@angelacedano6274]

Wow!🤩 Great ! !🙏🙏🙏 I enjoy everything except I don't get the ingredients after the mustard seeds?🤔 But love it: I had make red chilli sauce just not so elaborated like your: thanks 🎄🎄🎄🎀⭐⭐⭐⭐⭐

[@imranskitchen7005]

Hey after the mustard seeds we just put some curry leaves in. Let us know if you have any other questions and thanks for watching! 👨🏽‍🍳

[@russbarker2727]

Hello from New Zealand Chef Imran. Is it ok to freeze this sauce please? It looks a great easy recipe Sir.

[@jakezywek6852]

Subbed.

[@imranskitchen7005]

Thanks Jake! Appreciate you

[@markthomas8322]

Wow.... ingredients look really authentic ....love the quality of your videos ....the food looks so "real" LOL..... lucklily I have lots of Kashmiri whole chiles !!!

[@imranskitchen7005]

Appreciate it! Kashmiri chillies are so flavourful and they smell great. 🌶

[@robstokes5556]

Excellent video thanks for showing step by step. You added coconut milk to the dish for sweetness, I am not a coconut lover, would you taste the coconut or can this be substituted?

[@imranskitchen7005]

Thank you! Coconut is used very commonly in Vindaloo Sauce but you can skip it if you’d like.

[@janakovarova6660]

Wow this looks pretty good! How much dried chillis did you use? Half a kilo?

[@imranskitchen7005]

If you have any other questions let us know :)

[@JET_60]

VINDALOO.....Ahhh, my favourite curry in the world! 😋 Slurp'"Slurp'" I'm a big Vindaloo eater. 👍👍

[@imranskitchen7005]

Vindaloo is the best!!

[@bunie33]

Hi Imran, thanks for sharing, look's great. Quick question, this paste look's a little different to the paste in your other vindaloo recipe... do I Just need to add meat after making this paste, or follow the other recipe?

[@imranbakhsh4531]

Hi you need cook first meet just like a regular meat when meat almost tender then you need to add the vindalo sauce cook for 6 to 8 minutes.

[@cracknoir8397]

That would blow my head off !!!!!!!!!

[@robertllubnrut]

Hi, is this a finished vindaloo curry or do you have to add a base gravy.

[@halberdoner6020]

This looks unbelievably delicious! How many chilis do you usually use? And what did you say at 0:58 ? I couldn't understand.

[@imranskitchen7005]

We used 200 grams of chilies. At 0:58 Imran was trying to explain that he was using dry chillies so he soaked them in water overnight and they absorbed the water and got bigger.

[@halberdoner6020]

Thank you very much. I have to try this!

[@imranskitchen7005]

@@halberdoner6020 Hope you enjoy! Let us know if you have any other questions 👨🏽‍🍳

[@gillion3408]

how do you take you take the sauce to the dishes like- Chicken Vindaloo or Chicken Curry Madaras? (proportions and so on)

[@whiteriot1]

Great video, I was confused though when you added tamarind, it seemed to be in liquid form, was that diluted paste?

[@imranskitchen7005]

Hey so we buy seedless tamarind paste and then we soak it in water for 2-3 hours then we mix it and mash it into a paste, and then we strain it and then we mix into the vindaloo sauce.

[@whiteriot1]

@@imranskitchen7005 Brilliant thanks Imran

[@glenncunningham4742]

@@imranskitchen7005 how much tamarind for the cup you use

[@austinfunk4617]

looks fantastic. What quantity of Kashmiri chili's do you use for the sauce?

[@imranskitchen7005]

Thank you! 200 grams

[@austinfunk4617]

@@imranskitchen7005 thanks. can you do a chicken vindaloo video. I would love to use the sauce with a vindaloo recipe

[@imranskitchen7005]

@@austinfunk4617 We most definitely can!

[@manojbudhathoki3046]

Lovely video . No need to add sugar in this sauce ?

[@imranskitchen7005]

Thank you 👨🏽‍🍳 we didn’t use any sugar

[@tertia0011]

The coconut milk adds some sweetness to the dish.

[@stephenrawle3013]

hi Imran, can i use tamarind paste from a jar? and are the curry leaves dried, thx steve

[@imranskitchen7005]

Yes you can use tamarind paste from a jar! We are using dried curry leaves, if you use fresh ones it’s even better and it will make your dish tastier

[@mtvoss7595]

Imran what type of curries would you use this sauce for ??

[@mtvoss7595]

Sorry trying to watch your video when the wife’s watching TV you’ve answered my question at the end🤣🤣🤣🤣

[@imranskitchen7005]

Hahah no worries! 😂 Let us know if you have any other questions

[@mtvoss7595]

@@imranskitchen7005 A curry which I’ve never seen anyone make on KZbin is Lamb Thawa with keema meat in a sauce it’s one of the best 😜👍

[@darleytransportandtravel6353]

What type of vinegar do you add? Malt vinegar. White wine vinegar?

[@janrugelj8437]

Do you also put koriander leaves in your restaurant? Can tomato be used as a substitue for tamarind?

[@ukcryptolondonbased2953]

Tomato is not a substitute for tamarind, which has a distinct and sour taste. Maybe just add a bit more vinegar if you cannot get tamarind.

[@imranskitchen7005]

Coriander leaves aren’t usually used in restaurants. We can’t really use tomato as a substitute. They have completely different taste and textures. However, you could use vinegar instead of tamarind to add some sourness.

[@kevincarpenter3428]

Hi imran,did you use the whole bowl of chillies? How much weight of dry chillies?I've just ordered 1kg of kashmir chillies.

[@imranskitchen7005]

We used 200 grams of chillies for this recipe. It may seem like we are using more than that because when we leave the chillies in the water they absorb the water and become larger. Hope this helps!

[@kevincarpenter3428]

@@imranskitchen7005 thank you imran,I'm making it tomorrow, I tried to eat a dry chilli last night.it didn't end well.

[@imranskitchen7005]

@@kevincarpenter3428 Haha good luck Kevin! Let us know if you have any other questions

[@stayhappy8213]

Thank you for this. My favourite is vindaloo. Can you freeze the gravy?

[@imranskitchen7005]

Thank you! Glad you enjoyed the video. You can freeze the gravy for up to two months

[@stayhappy8213]

@@imranskitchen7005 thank you for replying. Will do this recipe on the weekend. Thank you.

[@robclitheroe4551]

Hi Imran, I note you do not use turmeric or fenugreek seeds, ingredients I often see in various vindaloo recipies. Do you think they are simply not required, or would you recommend adding them maybe?

[@imranskitchen7005]

You could use some turmeric if you’d like but typically Fenugreek isn’t used or at least not in my recipe

[@robclitheroe4551]

@@imranskitchen7005 Thanks for response Imran. 😊

[@KS-jo8yi]

Made this in a huge batch. What’s the best way to store this and how long will it stay in the fridge?

[@imranskitchen7005]

You can put it in any kind of sealed storage containers. It should be good for 1-2 months in the freezer and 1-2 weeks in the fridge

[@KS-jo8yi]

@@imranskitchen7005 thank you! Love your channel! Just found it!

[@kevincarpenter3428]

HOw long will the sauce keep for imran?

[@imranskitchen7005]

In a fridge it should keep for 3-4 weeks and in a freezer up to 3 months.

[@Stellwoodblues]

This is the best vindaloo sauce recipe I've seen very well explained... Thank you

[@imranskitchen7005]

Thank you Dan! Appreciate it

[@iamphoenix6310]

I know you dont use it here but alot of curries ask for it, can you use stock instead of base gravy? To make a large batch id have to freeze and don't usually freesze food

[@imranskitchen7005]

Hey are you talking about veg/beef/ chicken stock? We don’t really use these when we are making any kind of curry.

[@iamphoenix6310]

@@imranskitchen7005 veg stock. Ive seen so many videos about base gravy which seems to be a thick potent veg stock. Ive always used chopped tomatoes and find it always makes a similar taste no matter what. Im a self taught cook but people love my cooking but id love to perfect anything I cook

[@MykraDnB]

I've just tried using Baxster's French Onion Soup instead of base gravy, and I'm really happy with the result.

[@iamphoenix6310]

@@MykraDnB oooo that sounds nice, I tried stock and it does well but obviously you dont get all the flavours and its high in sale

[@kellygable1668]

i luv vindalloo but cannot get any of the ingredients in rural mb,canada

[@imranskitchen7005]

Have you tried ordering some of the things online? Which ingredients are they? Maybe I can offer some substitutes

[@glenncunningham4742]

how does the tamarin come, is it like a tick.....it say its soaked......can you use tamarin paste, if so how much

[@imranskitchen7005]

You can use tamarind paste or you could make your own like I mentioned in the other comment. We like making our own because it’ll taste better without the preservatives and chemicals.

[@glenncunningham4742]

could you tell us how much tamarind and how to prepare it please

[@imranskitchen7005]

Apologies for the late response. We used 100 grams of seedless tamarind and we soak it in warm water for 1 hour and once it becomes soft you can turn it into a paste and then strain it to get rid of the fibre, seeds and skin.

[@bobz1736]

Can you please put the ingredients and quantities in the description 🙏

[@imranskitchen7005]

Done!

[@vivingeorge5189]

How many days we can keep this 🤔

[@imranskitchen7005]

You can keep it in the fridge for a month and in the freezer for around 4 months.

[@manojbudhathoki3046]

Is this 250 gm of red chilly ? U didn’t mention for qty.

[@imranskitchen7005]

Hey! Sorry, we used 200 grams

[@bombaydelights1610]

How many days you can store?

[@imranskitchen7005]

1-2 months in a freezer. In a fridge 1-2 weeks

[@dianakay9331]

is the coconut milk sweated or unsweetened?

[@imranskitchen7005]

Unsweetened!

[@dianakay9331]

@@imranskitchen7005 thank you - I made your recipe today and guessed correctly!! this is a repeat! so good -

[@imranskitchen7005]

@@dianakay9331 Glad you liked the recipe :)

[@alexszlanina7548]

How much of this sauce do you add, say for 1 portion.. 200-250g meat? Surely not 100%. I'm busy making it as I'm typing.. I had a taste and thought holy moly

[@alexszlanina7548]

I watched your chicken vindaloo video and see you use 1.5 cups of the sauce you made there. Great! I will try that. Wish me luck

[@imranskitchen7005]

Hey, apologies for the late response. Yeah you could use 1-2 cups depending on how spicy you want it!

[@66Pipes66]

I thought you was making 1 meal at first. I’m sitting here thinking blimey, I know vindaloo is hot but the first blending of chillis was a lot of chilli for 1 meal 😂. Didn’t realise you was making a batch. Seriously though, I think this is the sauce I need to make a fantastic madras which is something I can never replicate. Also, it never occurred to me that you could soak coriander and cumin seeds, don’t know why. Thanks

[@imranskitchen7005]

Hey thanks, this sauce is meant to be used while making other Vindaloo dishes. It’s not meant to be eaten by itself hahah. Yeah if you soak the coriander and cumin it just taste a bit more fresh and I prefer it this way. Hope you get a chance to try this recipe :)

[@SJxox]

what is the recipe

[@plutostube]

coconut milk in vindaloo souce?

[@imranskitchen7005]

Yes!

[@zygfrodo]

Just had vindaloo yesterday. I thought the ingredients might be something like this, since the sauce is exactly how I like my food. I'll try this recipe this week. Thanks!

[@imranskitchen7005]

Hope you enjoyed!

[@zygfrodo]

@@imranskitchen7005 indeed I did. Going to buy a cast iron skillet for naans :)

[@haggishead7558]

namaste hot chicken vindaloo tonight

[@imranskitchen7005]

Namaste!

[@glenncunningham4742]

where can i find the list of ingredients please

[@imranskitchen7005]

Added the ingredients list in the description :)

[@peter8960]

Why don’t you just soak the coriander and cumin with the Kashmiri chilli?

[@HyeonsikLi]

whats a vindaloo sauce supposed to be?i only know vindaloo curry..

[@imranskitchen7005]

Vindaloo sauce is the base gravy for any vindaloo dish. When you want to make a vindaloo you can just use this as a starting point for your dish

[@HyeonsikLi]

@@imranskitchen7005 ah I see. Do you have a full vindaloo recipe?

[@sacredscrollsindia]

TIP : If your using ghost chillies... dont use as much as imran LOL ffs..im halfway through cooking what tastes like a pot of pepper spray

[@imranskitchen7005]

Yeah haha ghost chillies are way too spicy

[@christiann.7195]

In the list of ingredients in the description you mean “tamarind” instead of turmeric?

[@imranskitchen7005]

Yes! Sorry about that

[@richardjones2811]

Doubt my local Indian goes into that much effort.

[@royalnag6690]

Agree we have a proper chef here

[@snehalpatel9605]

Hi Irfan...if you're not retired already, please plug your restaurant [address] so we can all try for real...looking for the PERFECT lamb vindaloo...

[@karlkeyte707]

Coconut milk in Vindaloo? A shot of feni, perhaps, but never coconut milk!

[@gracybaretto1498]

This is not Goan vindalo sir

[@Nerje96]

No offence, but this is not a typical Goan vindaloo recipe.

[@imranskitchen7005]

This is my take on the recipe! Everyone has their own spin on things, that’s the beautiful thing about cooking! I’ve used this recipe in my restaurants for the past 30 years and my customers are very happy :)

[@assisgoes544]

first , U r not a Goan and 2 nd don’t spoil a Goan cuisine plc check on KZbin, how the vindaloo sauce is made or make sure what you making or what u r showing on KZbin is right a vindaloo because, its totally wrong. so please just check or go online & u will get an idea . plc tq

[@imranskitchen7005]

I don’t need to be an Italian in order to make Pasta and I don’t need to be a Goan to make Vindaloo. Everybody has their own version of a recipe. If you don’t like it make your own or watch another video!

[@wendyandgeoffpattison2610]

You are poisoning people with that aluminium saucepan. Please do not use aluminium pans.

[@marshallrichards69]

I know it's my fault because I should have known that was way too much salt. :( but you said 2 tablespoons!!! I ruined the whole thing. :(