Goanese Vindaloo Cooking Sauce

Mumbai Palak Masala
A luxurious cooking sauce made using fresh onions and fiery chilli. We have kept this sauce authentic, exactly as it is found in Goa.

  • Ingredients
  • Cooking
  • Storage
  • Nutrition
  • Allergen
Onion, tomato, roasted coriander, roasted cumin, garlic, ginger, tomato puree, chilli powder, vegetable oil, black pepper, turmeric, cinnamon, mustard powder, tamarind, vinegar, cardamom, water, salt, lemon.
All of our sauces are made using 100% natural ingredients so you’ll need to give the jar a good shake before you start cooking as separation of ingredients is natural.
  1. Heat 2tbsp of cooking oil in a wok over a medium heat. Pan fry 500g of any meat or veg.
  2. Add your jar of Goanese Vindaloo & stir. Bring your sauce to a gentle simmer.
  3. Simply cover & cook to release the flavours. You can add a little extra water if you like and we recommend basmati rice or a warm naan bread to finish off. Enjoy!

Pasco Tip: For a real Goanese Vindaloo why not try this sauce with seafood.

Once you have opened your sauce, keep it nice and cool in the fridge and finish it off within 3 days. Both our glass jar and metal cap are recyclable.
  per 100g
Engery 126Kcal
Protein 2.1g
Carbohydrates 6.8g
of which sugars 4.3g
Fat 10.1g
of which saturates 4.8g
Trans Fat 0.1g
Fibre 2.0g
Sodium 0.2g
This sauce contains mustard. We manufacture this sauce in a factory that handles nuts, dairy, eggs, and sulphates.
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