Go Back
Beef Vindaloo (Spicy, Tangy Goan Curry with Deep Flavor)
Isla Marie

Beef Vindaloo

Beef Vindaloo is a bold, spicy, and tangy Goan curry made with tender beef simmered in a rich vinegar-based spice paste. Known for its deep flavor and balanced heat, this dish is perfect for those who enjoy intense, aromatic curries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Video Notes

Ingredients
  

  • For the Vindaloo Paste:
  • 6 –8 dried red chilies soaked
  • 6 cloves garlic
  • 1- inch ginger
  • 2 tbsp vinegar white or apple cider
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 cloves
  • 1 small cinnamon stick
  • 1/2 tsp black pepper
  • For the Curry:
  • 1.5 lbs 700g beef, cut into chunks
  • 2 tbsp oil
  • 1 large onion finely sliced
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 cup water as needed

Equipment

  • Blender or grinder
  • Mixing bowl
  • Heavy-bottom pan or pot
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Step 1. Soak Chilies
  2. Soak dried red chilies in hot water for 10–15 minutes.
  3. Step 2. Make Paste
  4. Blend chilies with garlic, ginger, vinegar, and spices into a smooth paste.
  5. Step 3. Marinate Beef
  6. Mix beef with the paste and marinate for at least 30 minutes.
  7. Step 4. Cook Onions
  8. Heat oil and sauté onions until golden brown.
  9. Step 5. Add Beef
  10. Add marinated beef and cook for 5–7 minutes.
  11. Step 6. Simmer
  12. Add water, cover, and cook on low for 45–60 minutes until tender.
  13. Step 7. Reduce Sauce
  14. Cook uncovered until sauce thickens and oil separates.
  15. Step 8. Rest & Serve
  16. Let rest for 10 minutes before serving.

Video

Notes

Use Kashmiri chilies for color with less heat
Marinate longer for deeper flavor
Cook slowly for tender beef
Adjust spice level by reducing chilies
Do not skip vinegar—it’s key to authentic flavor