Popular Uses for Vindaloo Masala
Meats & Poultry
• Pork Vindaloo: Use Vindaloo Masala with pork, onions, tomatoes, vinegar, and tamarind to create the hot, tangy curry traditionally associated with Goa. Arvinda’s specifically recommends pork for its Goan Vindaloo recipe.
• Chicken Vindaloo: Substitute chicken for pork for a slightly lighter version that still delivers the distinctive spicy, sweet, and sour character of Vindaloo.
• Lamb Vindaloo: Slow-cook cubes of lamb with Vindaloo Masala until tender for a rich curry that stands up beautifully to the blend’s bold spices.
Vegetables & Plant-Based
• Paneer Vindaloo: Arvinda’s recommends paneer as a vegetarian alternative, where the mild cheese absorbs the bold flavours of the curry sauce.
• Potato Curry: Combine potatoes with tomatoes, onions, Vindaloo Masala, and a splash of vinegar for a hearty meat-free curry.
• Mixed Vegetables: Use with cauliflower, potatoes, carrots, peppers, or chickpeas for a spicy vegetable curry with plenty of aromatic flavour.
Rice & Grains
• Basmati Rice: Serve Vindaloo over steamed basmati rice to soak up the rich, thick, spicy sauce.
• Rice Bowls: Build bowls with rice, Vindaloo-seasoned chicken, pork, paneer, or vegetables and finish with cilantro or a cooling yogurt sauce.
• Seasoned Rice: Add a small amount of Vindaloo Masala to rice or pilaf when you want extra heat and Indian-inspired spice.
Curries & Stews
• Classic Goan Vindaloo: Combine Vindaloo Masala with onions, tomatoes, meat, vinegar, tamarind, and a touch of sugar for the characteristic balance of hot, sweet, and sour flavours.
• Spicy Stews: Add to beef, pork, chicken, lamb, or vegetable stews when you want a warming dish with considerably more heat.
• Chickpea Curry: Simmer chickpeas with tomatoes, onions, and Vindaloo Masala for an easy plant-based curry.
Marinades & Grilling
• Spicy Marinade: Combine Vindaloo Masala with oil and vinegar to season chicken, pork, lamb, or vegetables before grilling or roasting.
• BBQ Pork: Rub onto pork chops, tenderloin, or ribs before barbecuing for a bold Indian-inspired alternative to traditional BBQ seasonings.
• Grilled Chicken: Season chicken breasts, thighs, or skewers with Vindaloo Masala for a spicy addition to summertime grilling.
Flatbreads & Accompaniments
• Indian Flatbreads: Serve Vindaloo with naan, roti, or another favourite Indian flatbread for scooping up the thick curry sauce.
• Cooling Raita: Pair spicy Vindaloo with cucumber raita or plain yogurt to provide a cool contrast to the curry’s heat.
• Chutneys: Serve with mango or other favourite chutneys to add sweetness alongside the bold spices.
Creative Uses
• Spicy Roasted Potatoes: Toss potato wedges with oil and Vindaloo Masala before roasting for a hot and aromatic side dish.
• Vindaloo Wraps: Use leftover chicken, pork, paneer, or vegetables in naan or wraps with lettuce, cucumber, and yogurt sauce.
• For Heat Lovers: Use in small amounts to bring distinctive Vindaloo heat to roasted vegetables, marinades, curries, soups, and sauces.
Ingredients: Spices (coriander, cumin, chili powder, turmeric , mustard seeds (Saskatchewan) and others), fresh garlic, fresh ginger, sea salt
