Beef Vindaloo

Ingredients

– 1 1/2 lbs. beef, cut into cubes
– 2 onions, finely chopped
– 4 garlic cloves, minced
– 1-inch piece of ginger, grated
– 3-4 dry red chilies
– 1 tsp cumin seeds
– 1 tsp coriander seeds
– 1/2 tsp turmeric powder
– 1/2 tsp black pepper
– 1 tsp paprika
– 1/2 tsp cinnamon
– 1/2 cup white vinegar
– 2 tbsp vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish

Instructions

Preparation

– In a blender, combine the dry red chilies, cumin seeds, coriander seeds, turmeric powder, black pepper, paprika, and cinnamon. Blend to a fine powder.
– Marinate the beef cubes in the spice mixture along with vinegar, salt, ginger, and half of the chopped onions. Let it sit for at least 2 hours in the refrigerator.

Cooking Process

– Heat vegetable oil in a large, heavy-bottomed pan over medium heat. Add the remaining onions, garlic, and sauté until golden brown.
– Add the marinated beef to the pan and cook over medium-high heat until the beef is browned on all sides.
– Pour in any remaining marinade and add water as needed to just cover the beef.
– Cover the pan, reduce heat to low, and simmer for about 1.5-2 hours or until the beef is tender.
– Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Serving & Storage

Serving Suggestions

Beef Vindaloo pairs perfectly with steamed rice or warm naan bread to soak up the flavorful gravy. For added freshness, serve with a side of cool cucumber raita or simple mixed green salad. The coolness of the raita or salad balances the heat from the spicy vindaloo, offering a delightful culinary contrast.

Storage Tips

Store any leftover Beef Vindaloo in an airtight container in the refrigerator. This dish benefits from resting overnight as the flavors intensify. You can reheat it gently on the stovetop, ensuring not to overcook the beef. Alternatively, freeze portions in freezer-safe containers for up to 3 months for a quick heat-and-eat meal option on busy days.

Variations

For a twist on the classic Beef Vindaloo, consider experimenting with your choice of protein. Lamb or chicken can be substituted for beef to create a different yet equally delicious dish. Additionally, you can adjust the level of spiciness by increasing or decreasing the number of dry red chilies based on your tolerance. For a richer gravy, you can stir in a dollop of thick Greek yogurt towards the end of cooking.

FAQ

Q: Can I make Beef Vindaloo ahead of time?
A: Yes, Beef Vindaloo actually tastes better when allowed to sit for a while, as the flavors blend and intensify. It’s a great dish to prepare in advance and reheat when needed.

Q: How spicy is Beef Vindaloo?
A: Beef Vindaloo is known for its bold and spicy flavor profile. However, you can adjust the heat level by adding fewer dry red chilies if you prefer a milder version.

Q: Is Beef Vindaloo a traditional Indian dish?
A: Yes, Beef Vindaloo originated in the Goan region of India and is a popular and traditional Indian curry known for its fiery flavor and tangy undertones.

Q: What can I serve with Beef Vindaloo aside from rice or naan?
A: Apart from rice and naan, Beef Vindaloo pairs well with roti, chapati, or even crusty bread. The bread helps soak up the delicious gravy and complements the robust flavors of the dish wonderfully.

Conclusion

Beef Vindaloo is a tantalizing dish that combines the heat of spices with the tang of vinegar, resulting in a symphony of flavors. Whether you’re a spice enthusiast or looking to explore authentic Indian cuisine, this recipe offers a delightful culinary adventure. With its make-ahead convenience and versatile serving options, Beef Vindaloo is ideal for family dinners, special occasions, or meal prepping for busy days. Try your hand at creating this aromatic curry, and savor the rich and vibrant taste that will surely leave you craving more.

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Beef Vindaloo

Beef Vindaloo


  • Author: yamna81
  • Total Time: 2 hours and 15 minutes

Description

Beef Vindaloo delivers bold, Indian-inspired spices and tender beef for a fiery, satisfying comfort dish.


Ingredients

Scale

1 1/2 lbs beef, cut into cubes

2 onions, finely chopped

4 garlic cloves, minced

1-inch piece of ginger, grated

34 dry red chilies

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp turmeric powder

1/2 tsp black pepper

1 tsp paprika

1/2 tsp cinnamon

1/2 cup white vinegar

2 tbsp. vegetable oil

Salt to taste

Fresh cilantro leaves for garnish


Instructions

  1. In a blender, combine the dry red chilies, cumin seeds, coriander seeds, turmeric powder, black pepper, paprika, and cinnamon. Blend to a fine powder.
  2. Marinate the beef cubes in the spice mixture along with vinegar, salt, ginger, and half of the chopped onions. Let it sit for at least 2 hours in the refrigerator.
  3. Heat vegetable oil in a large, heavy-bottomed pan over medium heat. Add the remaining onions, garlic, and sauté until golden brown.
  4. Add the marinated beef to the pan and cook over medium-high heat until the beef is browned on all sides.
  5. Pour in any remaining marinade and add water as needed to just cover the beef.
  6. Cover the pan, reduce heat to low, and simmer for about 1.5-2 hours or until the beef is tender.
  7. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Notes

Beef Vindaloo is a spicy and tangy Indian curry that gets better with time as the flavors meld together, so it’s even more delicious the next day.

Adjust the spice level by adding or reducing the number of dry red chilies according to your preference.

This dish can be made in advance and refrigerated, making it a perfect meal prep option for busy days.

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Cuisine: Indian

Nutrition

  • Serving Size: 4

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