Beef vindaloo is a hot and spicy Indian beef curry cooked with a homemade vindaloo paste. You’ll love this beef curry for its aroma and rich, heavily spiced gravy, as well as the tender beef.
What to serve with beef vindaloo.
- Here are a few rice recipes you can try.
- Serve with regular naan, garlic naan, paratha, egg roti, coconut roti, regular bread or Sri Lankan roast paan.
- Vegetarian curries to serve with beef vindaloo.
- Salads and condiments to serve with beef vindaloo.
Tips and Questions for Cooking Beef Vindaloo.
- Beef vindaloo is a spicy dish; you can reduce the spiciness of the dish by either serving it with some extra milky curries or reducing the amount of chillies that are used here.
- I would recommend leaving the spiciness as it is; the heat combined with the flavours is what makes this dish so good.
- You can replace the meat with chicken, lamb or your choice of meat. You can try my chicken vindaloo as well.
- If you are a regular curry maker, all of the ingredients will be in your pantry; if not, they can be found in supermarkets closer to you.
- If you are unable to find any of the spices mentioned here, check out any Indian grocery stores near you.
- Allocate at least 2 hours to cook the beef vindaloo. If serving dinner, you can begin cooking the beef curry midday. Because there is no coconut milk or yoghurt in the beef curry, you can cook this dish a few hours ahead of time.
- You can make the vindaloo paste at least two or three days ahead of time. This allows you to cook the beef curry easily.
- The vindaloo recipe uses 500g of beef; to cook for 1 kg, simply double the ingredients.
More Indian beef curry recipes.
Indian beef curry.
beef korma curry(slow-cooked Indian beef curry).
Slow-cooked Indian beef and potato curry(aloo gosht)
What you will need in the kitchen.
- Chopping board and knife.
- Large bowl.
- Wet spice grinder.
- A medium-sized cooking pan to cook the beef curry
RECIPE DIFFICULTY- LITTLE CARE NEEDED
Ingredients to cook vindaloo beef curry.
- To make the vindaloo paste.
- Whole dry red chillies(use Kashmiri red chillies if possible)
- Coriander seeds
- Cumin seeds
- Fenugreek seeds
- Green cardamom
- Cloves
- Cinnamon stick
- Black peppercorns
- Black mustard seeds
- Minced ginger
- Minced Garlic
- Ingredients to make the beef vindaloo.
- Beef
- Oil
- Large onions, chopped or sliced fine
- Minced garlic
- Turmeric powder
- Red chilli powder or Kashmiri chilli powder
- Tomato chopped
- Tomato paste
- White vinegar
- Sugar
- Water
- Salt to season
- Coriander leaves chopped for garnish
step-by-step photo tutorial.
How to cook beef vindaloo curry.
Making the vindaloo paste.
Place a small frying pan over low to medium heat.
Gently dry roast the whole red chillies for 2 minutes; once they start glistening, transfer to a bowl to cool.
Place cumin seeds, coriander seeds, cinnamon, cloves, slightly bruised cardamom and peppercorns in the warming frying pan and dry roast gently for 60 seconds.
Add the mustard seeds and continue to dry roast for another 30 seconds.
Transfer to a bowl and set aside to cool.
Add the roasted spices, including the whole red chillies, minced ginger and garlic with two or 3 tablespoons of water to blend the spices smoothly.
The result would be a wet, thick, red spice paste.
Scrape the paste onto a bowl and set it aside.
Marinating the beef.
Add the cubed beef into a medium-sized bowl and add the vindaloo spice paste.
Combine the spice paste with the beef, cover and refrigerate for at least 3 hours for the best results.
If you are short of time, then marinate the beef overnight or for at least an hour.
Cooking the vindaloo beef curry.
Once the beef is marinated, place a medium-sized, deep pan over medium heat.
Pour in the oil, add the sliced onions, cook until the onions turn soft, and add the minced ginger and garlic. Cook for 2-3 minutes.
Add turmeric, red chilli powder, chopped tomato and tomato paste.
Break down the tomato as you cook the ingredients in the pan.
Add the marinated beef.
Add vinegar and sugar to the beef.
Add a few tablespoons of water into the marination bowl, collect the vindaloo marinade and pour it into the cooking beef.
Continue to cook the beef vindaloo curry.
Halfway through the beef cooking process, taste and season with salt as needed.
Add 2 cups of water, and slow-simmer over low-medium heat for an hour or until the gravy thickens and the beef turns soft.
Check on the beef; if you find the beef is still hard, then add an extra cup of water and continue to slow simmer.
Reduce the heat and cook the beef vindaloo until you have a thick gravy and the beef cubes are tender.
Garnish with chopped coriander leaves.
Let the beef curry rest for 5 minutes and then serve.
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beef vindaloo(Goan beef curry)
Beef vindaloo is a hot and spicy Indian beef curry cooked with a homemade vindaloo paste.
You’ll love this beef curry for its aroma and the rich heavily spiced gravy and tender beef.
Ingredients
- Ingredients to make the vindaloo paste
- 5 whole dry red chillies(use Kashmiri red chillies if possible, you can use about 1 tablespoon of Kashmiri red chilli powder as well
- 2 and 1/2 teaspoons of coriander seeds
- 1 and 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of fenugreek seeds
- 3 green cardamoms
- 3 cloves
- 1″piece of cinnamon stick
- 1 teaspoon of black peppercorns
- 1/2 a teaspoon of black mustard seeds
- 1 tablespoon of minced ginger(about 1″ piece of ginger)
- 1 tablespoon of minced garlic(about 3 cloves of garlic)
Ingredients to make the vindaloo beef curry.
- 500g of beef, cut into 1 and 1/2″ cubes
- 1/4 cup oil
- 1 large onion chopped or sliced fine
- 4 garlic cloves minced
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder or Kashmiri chilli powder
- 1 large tomato chopped
- 1 tablespoon of tomato paste
- 2 tablespoons of white vinegar(any regular white vinegar will do, avoid using apple cider vinegar).
- 1 tablespoon of sugar
- 2-3 cups of water(use as need to cook and tenderize the beef and make thick gravy).
- Salt to season
- Coriander leaves chopped for garnish
Instructions
How to make the vindaloo paste
- Place a small frying pan over low to medium heat.
- Gently dry roast the whole red chillies for 2 minutes; once they start glistening, transfer to a bowl to cool.
- Place cumin seeds, coriander seeds, cinnamon, cloves, slightly bruised cardamom and peppercorns in the warming frying pan and dry roast gently for 60 seconds.
- Add the mustard seeds and continue to dry roast for another 30 seconds.
- Transfer to a bowl and set aside to cool.
- Add the roasted spices, including the whole red chillies, minced ginger and garlic with two or 3 tablespoons of water to blend the spices smoothly.
- The result would be a wet, thick, red spice paste.
- Scrape the paste onto a bowl and set it aside.
Marinating the beef for the vindaloo curry.
- Add the cubed beef into a medium-sized bowl and add the vindaloo spice paste.
- Combine the spice paste with the beef, cover and refrigerate for at least 3 hours for the best results.
- If you are short of time, then marinate the beef overnight or for at least an hour.
Cooking beef vindaloo
- Once the beef is marinated, place a medium-sized, deep pan over medium heat.
- Pour in the oil, add the sliced onions, cook until the onions turn soft, and add the minced ginger and garlic. Cook for 2-3 minutes.
- Add turmeric, red chilli powder, chopped tomato and tomato paste.
- Break down the tomato as you cook the ingredients in the pan.
- Add the marinated beef.
- Add vinegar and sugar to the beef.
- Add a few tablespoons of water into the marination bowl, collect the vindaloo marinade and pour it into the cooking beef.
- Continue to cook the beef vindaloo curry.
- Halfway through the beef cooking process, taste and season with salt as needed.
- Add 2 cups of water, and slow-simmer over low-medium heat for an hour or until the gravy thickens and the beef turns soft.
- Check on the beef; if you find the beef is still hard, then add an extra cup of water and continue to slow simmer.
- Reduce the heat and cook the beef vindaloo until you have a thick gravy and the beef cubes are tender.
- Garnish with chopped coriander leaves.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 635Total Fat: 42gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 135mgSodium: 366mgCarbohydrates: 22gFiber: 5gSugar: 10gProtein: 45g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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