Heat a pan(preferably non-stick or
cast iron) and dry roast dried red chili pepper, fried onion or dried onion
flakes, whole coriander seeds, whole spices, cumin, and mustard seeds.
Don’t let the seeds and spices to burn.
To avoid burning, keep the heat in low and dry roast only until the spices ooze a fragrant aroma.
Stop roasting after that and transfer the content to a blender jar.
In the same pan, add tomato paste (not puree), spices, and salt. Give a good stir. Cook until the paste thickens and dries up.
Now add a few drops of oil (optional) and the entire mixture will come together as a lumpy mass. Transfer to the blender jar.
Add vinegar, tamarind, and fresh ginger and
garlic, and make a thick paste.
Vindaloo paste is ready