Ingredients
Essential Ingredients
- 2 lbs (900g) beef, preferably stewing beef, cut into bite-sized pieces
- 1/3 cup vinegar (white or apple cider)
- 2 medium onions, roughly chopped
- 5 cloves garlic
- 2 inch piece fresh ginger, peeled and chopped
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 to 2 tbsp red chili powder (adjust to heat preference)
- 2 medium tomatoes, chopped
- 3 tbsp oil
- Salt, to taste
Optional Ingredients
- 2 medium potatoes, peeled and cubed
- 1/2 cup coconut milk
- 1 tbsp tamarind paste
- 10–12 curry leaves
- 1 tsp mustard seeds
- Fresh cilantro leaves, for garnish
Instructions
- Marinate the Beef: Place the beef pieces in a large bowl. Add vinegar, salt, and turmeric powder, mixing well to coat the meat. Let marinate for at least 1 hour. Meanwhile, in a blender, combine the onions, garlic, ginger, cumin, coriander, and chili powder. Blend to form a smooth paste. Add this spice paste to the beef, mix to coat evenly, and marinate for another 1-2 hours (or overnight in the fridge for best flavor).
- Prepare and Cook Spices: Heat oil in a large, heavy-bottomed pan over medium heat. Add the mustard seeds (if using); when they start to splutter, add curry leaves for extra aroma. Add the marinated beef mixture (including all the marinade) to the pan. Sear the meat until browned on all sides, stirring often.
- Add Tomatoes and Build Sauce: Stir in the chopped tomatoes. Cook for 3-5 minutes, or until the tomatoes are soft and begin to break down, merging with the aromatics to create a thick sauce.
- Simmer the Curry: If using, add potatoes, coconut milk, or tamarind paste at this stage. Transfer everything to a deep pot or pressure cooker. Add enough water to barely cover the beef. If using a pressure cooker, cook for about 30 minutes until the beef is tender. If using a regular pot, cover and simmer on low heat for 1-1.5 hours, stirring occasionally, until the beef is fork-tender and the sauce thickens to your liking.
- Garnish and Serve: Taste and adjust salt as needed. Garnish with fresh cilantro leaves. Serve hot with steamed rice, naan, or roti.
Notes
- For best results, marinate the beef overnight to maximize flavor.
- Adjust the chili powder to suit your desired spice level.
- Traditional vindaloo does not include potatoes, but feel free to add them for a more hearty meal.
- Coconut milk makes the curry richer and slightly mellows the spice—add according to preference.
- Tamarind paste adds extra tanginess; use sparingly if you’re sensitive to sour flavors.
- Prep Time: 15 minutes (plus 2-3 hours marinating time)
- Cook Time: 45 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Indian (Goan)
- Diet: Halal
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 375
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
