beef vindaloo
| For the marinade | |
| 700 g | beef, cut into bite-sized chunks |
| 2 tbsp | white vinegar or apple cider vinegar |
| 2 tbsp | ginger-garlic paste |
| 1 tsp | turmeric powder |
| 1 tsp | red chili powder |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander |
| Salt, to taste | |
| For the curry | |
| 2 tbsp | oil (vegetable or mustard oil preferred) |
| 2 medium | onions, finely chopped |
| 2 medium | tomatoes, pureed |
| 2 | green chilies, slit lengthwise |
| 1 tbsp | Vindaloo spice mix or garam masala |
| 2 tsp | paprika or Kashmiri red chili powder (for color) |
| 1 tbsp | white vinegar |
| 1 cup | beef stock or water |
| Fresh cilantro leaves, chopped (for garnish) | |
| For the spice mix | |
| 1 tbsp | cumin seeds |
| 1 tbsp | coriander seeds |
| 1 tbsp | mustard seeds |
| 1 tsp | fenugreek seeds |
| 4 | dried red chilies |
| 2 cloves | garlic |
| 1 small | cinnamon stick |
| 3 | cardamom pods |
| Marinate the beef |
| In a large bowl, combine the beef chunks with vinegar, ginger-garlic paste, turmeric, chili powder, ground cumin, ground coriander, and salt. |
| Mix well to coat the beef evenly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, for the flavors to infuse. |
| Prepare the spice mix (if making fresh) |
| Heat a dry skillet over medium heat and toast cumin, coriander, mustard, fenugreek seeds, dried chilies, cloves, cinnamon, and cardamom until aromatic. |
| Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle. Set aside. |
| Cook the onions |
| Heat oil in a heavy-bottomed pan or Dutch oven over medium heat. |
| Add the chopped onions and sauté until golden brown. This step is crucial for the depth of flavor in the curry. |
| Add the tomatoes and spices |
| Stir in the tomato puree and cook until the oil starts to separate from the mixture, indicating that the rawness of the tomatoes has been cooked out. |
| Add the Vindaloo spice mix, paprika, and slit green chilies. Mix well and cook for another 2-3 minutes. |
| Add the marinated beef |
| Add the marinated beef to the pan and stir to coat it with the spice mixture. |
| Cook on medium heat for 5-7 minutes until the beef starts to brown slightly and absorbs the spices. |
| Simmer the curry |
| Pour in the beef stock or water and bring the mixture to a gentle boil. |
| Lower the heat, cover, and simmer for 45-60 minutes, or until the beef is tender. Stir occasionally and add water if the curry becomes too thick. |
| Adjust seasoning |
| Add vinegar, salt, and additional spices as needed to balance the flavors. Simmer for another 5 minutes. |
| Garnish and serve |
| Garnish with freshly chopped cilantro leaves and serve hot with rice, naan, or bread of your choice. |
| notes |
| Ensure the beef is marinated well to tenderize it and enhance the flavor. |
| Cooking the onions and tomatoes thoroughly is key to achieving a rich, smooth curry base. |
| Adjust the spice level according to your taste preference by modifying the quantity of chili powder and green chilies. |
| Use fresh spices for the best flavor in the Vindaloo spice mix. |
| Serving Suggestions |
| Serve Beef Vindaloo with steamed basmati rice for a complete meal. |
| Pair with warm naan or paratha for a comforting Indian bread-and-curry combination. |
| Add a side of cooling raita or yogurt to balance the heat of the dish. |
| Tips |
| Use a heavy-bottomed pan to prevent the spices and curry from sticking and burning. |
| Toasting and grinding spices fresh ensures maximum flavor and aroma. |
| Let the curry rest for 10-15 minutes before serving to allow the flavors to meld together. |
| Prepare a larger batch as the flavors deepen and improve the next day. |