Go Back
–+ servings

Vindaloo

A traditional Indian curry with deep red hue, aromatic spices, and tender chunks of beef, promising a culinary adventure.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 800 g beef chuck Cut into 3cm / 1.2" cubes
  • 1.5 tsp salt Essential for seasoning the beef
  • 6 tbsp Kashmiri chilli powder Test spiciness before using
  • 2 tsp coriander seeds Adds a warm, citrusy flavor
  • 3 tsp cumin seeds For an earthy depth of flavor
  • 4 cloves whole cloves Infuse rich flavor into the curry
  • 4 pods cardamom Lends sweetness and complexity
  • 2 tsp cinnamon powder Enhances warmth and sweetness
  • 0.5 tsp black peppercorns Adds subtle heat
  • 2 tbsp fresh ginger Roughly chopped
  • 10 cloves garlic For a pungent kick
  • 1 tsp brown sugar Balances heat with sweetness
  • 1 tsp fenugreek seeds Provides a slightly bitter flavor
  • 0.25 tsp turmeric powder For color and warm earthiness
  • 7 tbsp white vinegar Adds acidity to balance flavors
  • 2 cups water To help create a smooth curry sauce
  • 50 g ghee or unsalted butter For cooking the aromatics
  • 1 onion Finely chopped
  • 2 tsp ginger Finely grated
  • 4 cloves garlic Finely minced
  • 1.5 tsp black mustard seeds Adds crunch and flavor
  • 2 tbsp tomato paste Contributes umami richness
  • 10 curry leaves Fresh leaves add an authentic touch
  • 2 cups beef stock Low sodium; if using homemade, add 1/2 tsp salt
  • 2 tbsp coriander/cilantro leaves Roughly chopped for garnish

Method
 

  1. Toss your beef chunks in salt to ensure they are well-seasoned before marinating them in the flavorful curry paste.
  2. Take a moment to test the spiciness of your Kashmiri chilli powder and adjust as needed.
  3. In a Nutribullet or small food processor, combine all curry paste ingredients with one cup of water and blitz until smooth. Pour this mixture over the salted beef and use the remaining water to rinse out any leftover paste into the bowl.
  4. Mix everything thoroughly, cover it, and let it marinate for at least two hours.
  5. Set your oven temperature to preheat at 190°C/375°F (170°C fan) while you prepare your sauce.
  6. Melt ghee over medium-high heat in a large pot; then cook onion, ginger, and garlic until they become translucent, about three minutes before adding the mustard seeds and continuing until golden brown.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 6gCholesterol: 70mgSodium: 300mgFiber: 3gSugar: 5g

Tried this recipe?

Let us know how it was!