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Indian Beef Vindaloo Recipe

Indian · Main course · 95 min total

A fiery and tangy Goan curry with tender beef, vinegar, and aromatic spices. This recipe delivers authentic flavors with a balanced heat.

Ingredients

• 1 kg beef chuck, cut into 1.5-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 6 garlic cloves, minced
• 1 inch ginger, grated
• 2-3 dried red chilies (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chili powder (for color)
• 1 tablespoon coriander powder
• 1/2 teaspoon black pepper
• 1/2 cup white vinegar (or coconut vinegar)
• 1 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Dry roast dried red chilies, cumin seeds, and mustard seeds in a pan until fragrant. Grind to a powder.
2. In a bowl, mix the ground spices with turmeric, Kashmiri chili powder, coriander powder, black pepper, and vinegar to form a paste. Add beef cubes and coat well. Marinate for at least 30 minutes (or overnight in fridge).
3. Heat oil in a heavy pot over medium-high heat. Add onions and sauté until golden brown, about 10 minutes.
4. Add garlic and ginger, cook for 1 minute until fragrant.
5. Add the marinated beef and cook, stirring, for 5-7 minutes until browned.
6. Pour in water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour or until beef is tender, stirring occasionally.
7. Uncover and cook for another 10-15 minutes to thicken the gravy. Adjust salt and vinegar to taste.
8. Garnish with fresh cilantro and serve hot with steamed rice or naan.

Tips

• For a milder version, reduce dried chilies and Kashmiri chili powder.
• This curry tastes even better the next day as flavors meld.
• Store leftovers in an airtight container in the fridge for up to 4 days.

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