The Best Beef Vindaloo
Dive into the deep, bold flavors of "The Best Beef Vindaloo," a classic Indian curry recipe that's a perfect balance of heat, spice, and tanginess. Featuring succulent chunks of marinated beef simmered to tenderness in a richly spiced tomato-based sauce, this dish combines the aromatic warmth of cinnamon, cumin, and turmeric with the fiery kick of cayenne and garam masala. A touch of white vinegar adds a signature tang, while caramelized onions and fresh ginger lend a savory depth. Ready in just over 90 minutes, this beef vindaloo is an irresistible one-pot masterpiece, ideal for pairing with fluffy basmati rice or soft, pillowy naan. Whether you’re a spice lover or trying Indian cuisine for the first time, this delightful dish is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 500 grams beef (stewing cuts like chuck or brisket, cut into 1-inch cubes)
- 3 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 2 pieces large onions (finely chopped)
- 6 pieces garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoons ground cinnamon
- 2 teaspoons paprika
- 1 teaspoon ground cayenne pepper (or adjust to spice preference)
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- 400 grams canned crushed tomatoes
- 250 milliliters water
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
In a mixing bowl, combine the beef cubes with 2 tablespoons of white vinegar. Toss well, cover, and let marinate for 20 minutes while you prepare the other ingredients.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are golden brown.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, cinnamon, paprika, cayenne pepper, and garam masala to the pot. Stir well and toast the spices for 1 minute to release their flavors.
Mix in the tomato paste and cook for another 1-2 minutes until it starts to darken.
Pour in the crushed tomatoes and cook for 5 minutes, stirring occasionally, to meld the flavors.
Add the marinated beef cubes to the pot, stirring to coat them well with the spice mixture.
Pour in the water and the remaining 1 tablespoon of vinegar. Season with salt and sugar, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 75-90 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste the curry and adjust seasoning as needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 39.6 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 406 mg | 31% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3950 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
