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.
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
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 tsp fenugreek seeds
- 3 green cardamoms
- 3 clove 3 cloves
- 1 ″piece of cinnamon stick
- 1 tsp black peppercorns
- 1/2 a teaspoon of black mustard seeds
- 1 tbsp minced ginger(about 1″ piece of ginger)
- 1 tbsp minced garlic(about 3 cloves of garlic)
- 500 g 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 tsp turmeric powder
- 1 tsp red chilli powder or Kashmiri chilli powder
- 1 large tomato chopped
- 1 tbsp tomato paste
- 2 tbsp white vinegar(any regular white vinegar will do, avoid using apple cider vinegar).
- 1 tbsp sugar
- 2-3 cup water(use as need to cook and tenderize the beef and make thick gravy).
- Salt to season
- Coriander leaves chopped for garnish
Instructions
- 1
Place a small frying pan over low to medium heat.
- 2
Gently dry roast the whole red chillies for 2 minutes; once they start glistening, transfer to a bowl to cool.
- 3
Place cumin seeds, coriander seeds, cinnamon, cloves, slightly bruised cardamom and peppercorns in the warming frying pan and dry roast gently for 60 seconds.
- 4
Add the mustard seeds and continue to dry roast for another 30 seconds.
- 5
Transfer to a bowl and set aside to cool.
- 6
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.
- 7
The result would be a wet, thick, red spice paste.
- 8
Scrape the paste onto a bowl and set it aside.
- 9
Add the cubed beef into a medium-sized bowl and add the vindaloo spice paste.
- 10
Combine the spice paste with the beef, cover and refrigerate for at least 3 hours for the best results.
- 11
If you are short of time, then marinate the beef overnight or for at least an hour.
- 12
Once the beef is marinated, place a medium-sized, deep pan over medium heat.
- 13
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.
- 14
Add turmeric, red chilli powder, chopped tomato and tomato paste.
- 15
Break down the tomato as you cook the ingredients in the pan.
- 16
Add the marinated beef.
- 17
Add vinegar and sugar to the beef.
- 18
Add a few tablespoons of water into the marination bowl, collect the vindaloo marinade and pour it into the cooking beef.
- 19
Continue to cook the beef vindaloo curry.
- 20
Halfway through the beef cooking process, taste and season with salt as needed.
- 21
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.
- 22
Check on the beef; if you find the beef is still hard, then add an extra cup of water and continue to slow simmer.
- 23
Reduce the heat and cook the beef vindaloo until you have a thick gravy and the beef cubes are tender.
- 24
Garnish with chopped coriander leaves.