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Beef Vindaloo
Published on March 25, 2025
Indian Cuisine

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:
- Coarsely grind pepper corns, cumin seeds, cardamoms, cinnamon, cloves, fennel seeds, fenugreek seeds and mustard seeds.
- Then add chopped ginger, garlic, green chillies, kashmiri chilli powder, turmeric powder and salt and blend again.
- Add vinegar to this and grind together to a fine paste. Add 1-2 tbsp water, if required.
- Heat oil in a pan and add thinly sliced onion, curry leaves and salt and saute till the onion turns golden.
- Add ground paste and cook at low flame for a few minutes. Adjust the salt.
- Add cleaned beef pieces, mix well and cook for 3-4 minutes.
- Then cook covered for 1 hour, stirring occasionally until oil separates and beef is completely cooked. Add hot water if required.
- 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)

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