Beef Vindaloo
ID: 697a2182...
A fiery and highly aromatic Indian curry featuring tender beef slow-cooked in a spicy, tangy sauce. This traditional Goan dish is made with a custom blend of ground spices, white wine vinegar, garlic, ginger, and caramelized onions, making it perfect to serve over basmati rice.
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🍳 Cooking Flow
Grind whole spices and mix with sugar and white wine vinegar. → Sauté onions, then blend them with the spice-vinegar mixture to create a vindaloo paste. → Brown the beef cubes in the pot, then remove them and sauté ginger, garlic, and remaining ground spices in the juices. → Stir in the vindaloo paste, return the beef to the pot, add water, and pressure cook for 15 minutes. → Simmer uncovered for 5 minutes to reduce the sauce, then serve hot over basmati rice.
Cooking Steps
Brief Cooking Order
Grind whole spices and mix with sugar and white wine vinegar. → Sauté onions, then blend them with the spice-vinegar mixture to create a vindaloo paste. → Brown the beef cubes in the pot, then remove them and sauté ginger, garlic, and remaining ground spices in the juices. → Stir in the vindaloo paste, return the beef to the pot, add water, and pressure cook for 15 minutes. → Simmer uncovered for 5 minutes to reduce the sauce, then serve hot over basmati rice.
Introduction
A fiery and highly aromatic Indian curry featuring tender beef slow-cooked in a spicy, tangy sauce. This traditional Goan dish is made with a custom blend of ground spices, white wine vinegar, garlic, ginger, and caramelized onions, making it perfect to serve over basmati rice.
Step 1
Grind the cumin seeds, yellow mustard seeds, fenugreek seeds, black peppercorns, and dried red chilies (stems removed) in a spice grinder until finely powdered.
Step 2
Transfer the ground spices to a bowl. Add the sugar and white wine vinegar, then whisk well to form a spice-vinegar paste. Set aside.
Step 3
Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or pressure cooker. Add the diced onion and sauté for several minutes until soft and translucent.
Step 4
Add the sautéed onions to the spice-vinegar mixture, and blend with a hand blender or food processor until it forms a coarse paste.
Step 5
In the same pot, heat another 2 tablespoons of vegetable oil. Add the beef cubes and cook for 7 to 10 minutes to brown the meat evenly on all sides.
Ingredients List
Important Notes
Using a dedicated coffee grinder for spices prevents cross-contamination of coffee flavor into your dish.
A pressure cooker cuts the cooking time down significantly. If using a regular pot, expect to simmer for 1 to 1.5 hours and monitor the liquid level closely.
Adjust the dried red chilies according to your heat tolerance, as this curry is traditionally very spicy.
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