Spicy Beef Vindaloo Recipe | Traditional Indian Beef Curry With Bold Flavor - Fiery, Tangy, and Comforting
This spicy beef vindaloo brings restaurant-level flavor to your kitchen with a balance of heat, tang, and warmth. Tender beef simmers in a chili-forward sauce sharpened with vinegar, garlic, and spices for a curry that’s bold but beautifully rounded. It’s perfect for cozy nights, weekend cooking, or when you want something deeply satisfying.
Ingredients
- Beef: 2 pounds (900 g) beef chuck or stewing beef, cut into 1.5-inch cubes
- Dried red chilies: 8–12 dried Kashmiri chilies (or use 4–6 regular dried chilies plus 2 teaspoons paprika for color)
- Garlic: 8–10 large cloves
- Ginger: 2-inch piece, peeled
- Onions: 2 medium, finely sliced
- Vinegar: 1/4 cup white vinegar or apple cider vinegar
- Whole spices: 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, 1 teaspoon black peppercorns, 6–8 cloves, 6–8 black peppercorns (if not counted), 1-inch cinnamon stick, 4 green cardamom pods, 1 teaspoon yellow or black mustard seeds
- Ground spices: 1/2 teaspoon turmeric, 1 teaspoon paprika (optional for color), 1/2 teaspoon cayenne or red chili powder (optional for extra heat)
- Oil: 3–4 tablespoons neutral oil (mustard oil or vegetable oil)
- Salt: Kosher or sea salt to taste
- Sugar or jaggery: 1 teaspoon (optional, for balance)
- Water or stock: 1.5–2 cups, as needed
- Fresh cilantro: Small handful for garnish (optional)
- Rice or flatbread: For serving
Instructions
- Soak the chilies: Remove stems and most seeds from the dried chilies. Soak in hot water for 15–20 minutes until softened. Reserve the soaking liquid.
- Toast the spices: In a dry pan over medium heat, toast cumin, coriander, mustard seeds, cloves, peppercorns, cinnamon, and cardamom for 2–3 minutes until fragrant. Do not burn.
- Make the vindaloo paste: Blend soaked chilies, garlic, ginger, toasted spices, turmeric, vinegar, a pinch of salt, and a splash of chili soaking liquid into a smooth paste. Add a bit more liquid if needed. It should be thick but spreadable.
- Marinate the beef: In a bowl, coat the beef with two-thirds of the paste. Cover and refrigerate for at least 1 hour, ideally 4–8 hours or overnight for deeper flavor.
- Brown the onions: Heat oil in a heavy pot over medium heat. Add sliced onions and a pinch of salt. Cook 10–12 minutes, stirring, until soft and golden brown.
- Add remaining paste: Stir the remaining vindaloo paste into the onions. Cook 2–3 minutes until the oil begins to separate and the paste smells toasty.
- Sear the beef: Add marinated beef to the pot. Cook 5–7 minutes, turning to brown lightly and coat with the masala.
- Deglaze and simmer: Add 1.5 cups water (or stock), scraping up browned bits. Bring to a gentle boil, then reduce heat to low, cover, and simmer 60–90 minutes until beef is tender. Stir occasionally and add more water if needed for a saucy consistency.
- Balance the flavors: Taste and adjust salt. Add sugar or jaggery if the acidity is too sharp. For extra heat or color, stir in cayenne or paprika. If you want more tang, add 1–2 teaspoons vinegar at the end.
- Finish and rest: Let the curry rest off heat for 10 minutes. Garnish with chopped cilantro. Serve hot with steamed basmati rice, naan, or roti.