Homemade Indian Beef Vindaloo Recipe

Beef Vindaloo is more than just a dish; it is a culinary experience steeped in rich history and vibrant flavors. Originating from the coastal region of Goa, this dish has roots that intertwine with Portuguese influences and Indian culinary traditions, making it a standout in Indian cuisine. The term "Vindaloo" is derived from the Portuguese dish "Carne de Vinha d'Alhos," which translates to "meat marinated in wine vinegar and garlic." Over time, this dish has evolved, absorbing the spices and cooking methods of the Indian subcontinent, resulting in the bold and spicy creation we enjoy today.

Discover the vibrant flavors of homemade Beef Vindaloo, a dish that marries Portuguese and Indian culinary traditions. Originating in Goa, this spicy delight features tender beef marinated in a rich blend of spices and vinegar. Experience the balance of heat and tanginess as you prepare this comforting curry from scratch. Perfect for any gathering, Beef Vindaloo not only satisfies your palate but also connects you to the rich cultural heritage of India.

Print Recipe Pin Recipe

Ingredients

For the Marinade:

2 lbs (900g) beef, boneless and cut into 1-inch cubes

1 cup white vinegar

6 cloves garlic, minced

1 inch ginger, peeled and grated

4-6 dried red chilies (adjust for spice level)

1 tbsp mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp black peppercorns

1 tsp turmeric powder

Salt to taste

For the Curry:

3 tbsp vegetable oil or ghee

2 large onions, finely sliced

2 tomatoes, chopped

1-2 green chilies, slit lengthwise (adjust for spice level)

1 cup coconut milk (optional for creaminess)

Fresh coriander leaves, chopped (for garnish)

Instructions

Prepare the Marinade:

- In a large bowl, combine the beef cubes and all marinade ingredients: white vinegar, minced garlic, grated ginger, dried red chilies, mustard seeds, cumin seeds, coriander seeds, black peppercorns, turmeric powder, and salt. Mix well until the beef is thoroughly coated.

- Cover the bowl and let it marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.

Cook the Vindaloo:

- Heat the vegetable oil or ghee in a large pot or Dutch oven over medium heat. Add the sliced onions and sauté until they are golden brown, about 10-12 minutes.

- Add the marinated beef along with all the marinade to the pot. Cook for about 5-7 minutes, stirring occasionally until the beef is browned.

Add Tomatoes and Spices:

- Stir in the chopped tomatoes and slit green chilies. Cook for an additional 5 minutes until the tomatoes soften.

Simmer the Curry:

- Reduce the heat to low, cover the pot, and let it simmer. Add around 1 to 1.5 cups of water (adjust depending on desired consistency). Cook it for 1.5-2 hours, or until the beef is tender, stirring occasionally. If using coconut milk, add it in the last 20 minutes of cooking for a creamy texture.

Final Touches:

- Taste and adjust seasoning with more salt or vinegar as needed. If you want additional heat, feel free to add more spice at this stage.

Serve:

- Serve the hot vindaloo, garnished with fresh coriander leaves. It pairs beautifully with steamed basmati rice or naan.

Prep Time, Total Time, Servings: 15 mins | 2 hours | 4-6 servings