Vindaloo

Name: Vindaloo
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800 g beef chuck, cut into 3cm cubes; 1.5 tsp salt; 6 tbsp Kashmiri chilli powder; 2 tsp coriander seeds; 3 tsp cumin seeds; 4 piece cloves; 4 piece green cardamom pods; 2 tsp cinnamon powder; 0.5 tsp black peppercorns; 2 tbsp fresh ginger, roughly chopped; 10 clove garlic cloves; 1 tsp brown sugar; 1 tsp fenugreek seeds; 0.25 tsp turmeric powder; 7 tbsp white vinegar; 2 cup water; 50 g ghee or unsalted butter; 1 piece onion, finely chopped; 2 tsp ginger, finely grated; 4 clove garlic cloves, finely minced; 1.5 tsp black mustard seeds; 2 tbsp tomato paste; 10 piece fresh curry leaves; 2 cup beef stock, low sodium; 2 tbsp coriander/cilantro leaves, roughly chopped

A traditional Indian curry that's not for the faint hearted. Big, bold flavours, a deep vibrant red colour, and chunks of beef slow cooked to fall-apart perfection. Serve with naan for mopping and yoghurt for cooling.

2h 30m 4 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

441

Calories

35g

Protein

12g

Carbs

29g

Fat

Scale recipe

4 servings

Original recipe

Ingredients25 items

Produce

🫚fresh ginger, roughly chopped2 tbsp

🧄garlic cloves10 clove

🧅onion, finely chopped1 piece

🫚ginger, finely grated2 tsp

🧄garlic cloves, finely minced4 clove

🍃fresh curry leaves10 piece

🌿coriander/cilantro leaves, roughly chopped2 tbsp

Meat

🥩beef chuck, cut into 3cm cubes800 g

Dairy

🧈ghee or unsalted butter50 g

Pantry

🟤brown sugar1 tsp

🍶white vinegar7 tbsp

💧water2 cup

🍅tomato paste2 tbsp

🍲beef stock, low sodium2 cup

Spices

🧂salt1½ tsp

🌶️Kashmiri chilli powder6 tbsp

🌿coriander seeds2 tsp

🥄cumin seeds3 tsp

🌰cloves4 piece

🫛green cardamom pods4 piece

🌰cinnamon powder2 tsp

⚫black peppercorns½ tsp

🌱fenugreek seeds1 tsp

🟡turmeric powder¼ tsp

⚫black mustard seeds1½ tsp

Instructions

1
Salt beef: Toss beef in salt.
2
Check the spiciness of the Kashmiri chilli powder and adjust if desired.
3
Curry paste: Place all curry paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour the remaining 1 cup water into the Nutribullet, shake to clean out the paste, then pour over the beef.
4
Marinate beef: Mix beef in the curry paste, cover, then marinate 2 hours. The marinade is fairly thin; the water cooks down during slow cooking.
120:00 timer
5
Preheat oven to 190C/375F (170C fan).
6
Curry sauce: Melt ghee over medium high heat. Cook onion, ginger and garlic until translucent, about 3 minutes.
7
Add black mustard seeds and cook until onion is tinged with gold. Stir in tomato paste and cook 1 minute.
8
Puree sauce: Add beef stock and stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
9
Add beef and curry leaves, stir then bring to a boil.
10
Slow cook: Cover with a lid then place in the oven for 2 hours, or until beef is fall-apart tender and the sauce has darkened and thickened.
120:00 timer
11
Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

Free, no card required.

CuisineIndian