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Beef Vindaloo

Published on March 25, 2025
Indian Cuisine
beef-vindaloo

Ingredients:


3/4 kg beef, cut into pieces

1 small onion, thinly sliced

1 sprig curry leaves

1/2 tsp pepper corns

2 cardamoms

1 inch cinnamon stick

4 cloves

1/2 tsp cumin seeds

3/4 tsp fennel seeds

a pinch of fenugreek seeds

1/2 - 3/4 tsp mustard seeds

1 tbsp ginger, chopped

2 tbsp garlic, chopped

2 green chillies, chopped

1/2 tsp turmeric powder

2 - 2 1/2 tbsp kashmiri chilli powder

salt to taste

3-4 tbsp vinegar

1/2 tsp garam masala

2 tbsp coconut oil


Preparation:


  1. Coarsely grind pepper corns, cumin seeds, cardamoms, cinnamon, cloves, fennel seeds, fenugreek seeds and mustard seeds.
  2. Then add chopped ginger, garlic, green chillies, kashmiri chilli powder, turmeric powder and salt and blend again.
  3. Add vinegar to this and grind together to a fine paste. Add 1-2 tbsp water, if required.
  4. Heat oil in a pan and add thinly sliced onion, curry leaves and salt and saute till the onion turns golden.
  5. Add ground paste and cook at low flame for a few minutes. Adjust the salt.
  6. Add cleaned beef pieces, mix well and cook for 3-4 minutes.
  7. Then cook covered for 1 hour, stirring occasionally until oil separates and beef is completely cooked. Add hot water if required.
  8. Add garam masala and mix well and switch off the flame...Serve with appam / porotta / rice etc...
  • You can also pressure cook for 3 whistles over medium flame and 3-4 whistles on low medium flame until oil separates and beef is completely cooked.
  • Beef vindaloo tastes best after at least 1 hr,


Recipe Source: maya_yummyoyummy (Instagram)

Beef Vindaloo

By
Shabbu's Tasty Kitchen
TOTAL TIME
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COOK TIME
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PREP TIME
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CUISINE
Indian
CATEGORY
Pin
beef-vindaloo

Ingredients

  • 3/4 kg beef, cut into pieces
  • 1 small onion, thinly sliced
  • 1 sprig curry leaves
  • 1/2 tsp pepper corns
  • 2 cardamoms
  • 1 inch cinnamon stick
  • 4 cloves
  • 1/2 tsp cumin seeds
  • 3/4 tsp fennel seeds
  • a pinch of fenugreek seeds
  • 1/2 - 3/4 tsp mustard seeds
  • 1 tbsp ginger, chopped
  • 2 tbsp garlic, chopped
  • 2 green chillies, chopped
  • 1/2 tsp turmeric powder
  • 2 - 2 1/2 tbsp kashmiri chilli powder
  • salt to taste
  • 3-4 tbsp vinegar
  • 1/2 tsp garam masala
  • 2 tbsp coconut oil

Instructions

  1. 1
    Coarsely grind pepper corns, cumin seeds, cardamoms, cinnamon, cloves, fennel seeds, fenugreek seeds and mustard seeds.
  2. 2
    Then add chopped ginger, garlic, green chillies, kashmiri chilli powder, turmeric powder and salt and blend again.
  3. 3
    Add vinegar to this and grind together to a fine paste. Add 1-2 tbsp water, if required.
  4. 4
    Heat oil in a pan and add thinly sliced onion, curry leaves and salt and saute till the onion turns golden.
  5. 5
    Add ground paste and cook at low flame for a few minutes. Adjust the salt.
  6. 6
    Add cleaned beef pieces, mix well and cook for 3-4 minutes.
  7. 7
    Then cook covered for 1 hour, stirring occasionally until oil separates and beef is completely cooked. Add hot water if required.
  8. 8
    Add garam masala and mix well and switch off the flame...Serve with appam / porotta / rice etc...
  9. 9
    You can also pressure cook for 3 whistles over medium flame and 3-4 whistles on low medium flame until oil separates and beef is completely cooked. Beef vindaloo tastes best after at least 1 hr

Description

A spicy, tangy beef vindaloo made with a medley of ground spices, vinegar and coconut oil—perfect with appam or rice.