Description
Beef Vindaloo is a bold and flavorful Indian classic featuring tender beef, aromatic spices, and a tangy vinegar kick. This comforting curry is a perfect blend of heat and depth, ideal for impressing your guests or indulging in a cozy meal at home.
Ingredients
Scale
For the Marinade:
- 1 lb stewing beef, cut into bite-sized pieces
- 2 tbsp vinegar
- ½ tsp turmeric powder
- 1 tsp salt
For the Spice Paste:
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1–2 tsp red chili powder (adjust for spice level)
For the Curry:
- 2 tbsp oil
- 1 tsp mustard seeds
- 2 medium tomatoes, chopped
- 1 cup water (or more as needed)
- Salt, to taste
Optional Additions:
- 1 large potato, peeled and cubed
- ½ cup coconut milk
- 1 tsp tamarind paste
For Garnish:
- Fresh cilantro leaves
Instructions
- Marinate the Beef
- In a bowl, combine beef, vinegar, turmeric, and salt. Let it marinate for at least 1 hour (or overnight for best results).
- Prepare the Spice Paste
- Blend onion, garlic, ginger, cumin, coriander, turmeric, and red chili powder into a smooth paste. Add a splash of water if needed.
- Cook the Spices
- Heat oil in a large skillet over medium heat. Add mustard seeds and allow them to splutter.
- Add the spice paste and sauté for 2-3 minutes until fragrant and the oil separates.
- Sear the Beef
- Add the marinated beef to the skillet. Cook for 5-7 minutes, stirring, until the beef is browned on all sides.
- Build the Curry Base
- Stir in the chopped tomatoes and cook until they break down into a thick, pulpy mixture.
- If using potatoes, add them now and stir to coat.
- Simmer the Curry
- Transfer the mixture to a deep pot or pressure cooker. Add water to cover the beef and bring it to a simmer.
- Cook until the beef is tender:
- Pressure Cooker: 30 minutes.
- Stovetop: 1-1.5 hours on low heat, stirring occasionally.
- Add Finishing Touches
- Stir in coconut milk or tamarind paste for additional flavor (optional). Adjust salt and spice levels as needed.
- Serve and Garnish
- Garnish with fresh cilantro leaves. Serve hot with steamed rice, naan, or roti.
Notes
- Spice Level: Adjust the red chili powder to suit your heat preference.
- Tangy Flavor: Vinegar is essential for the authentic tangy taste; substitute with lemon juice if needed.
- Potatoes: Adding potatoes is optional but traditional in many versions of vindaloo.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes (stovetop) or 30 minutes (pressure cooker)
- Category: Main Course
- Method: Simmering/Stovetop or Pressure Cooker
- Cuisine: Indian