Vindaloo

Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries,

⏱ 170 min 🔨 Prep 20min 🔥 Cook 150min 📊 Hard 🍽 4 servings ⭐ 5.0 (98) 👁 5
Vindaloo

Ingredients

4 servings

Instructions

  1. Salt beef: Toss beef in salt.
  2. Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
  3. Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
  4. Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
  5. Preheat oven to 190°C/375°F (170°C fan).
  6. Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
  7. Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
  8. Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
  9. Add beef: Add beef and curry leaves, stir then bring to 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 in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
  11. Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

Nutrition per serving

Protein35g
Carbs12g
Fat29g
441kcal
35gProtein
12gCarbs
29gFat

💰 Cost Estimate

Total Ingredients
$7453.00
Per Serving
$1863.00/serving
🏠 Savings
~$14906.00 vs buying!
📋 Price Breakdown (96% ingredients detected)
IngredientAmountSubtotal
/ 1.6 lb beef chuck 800 g $1693.00
salt 0.5 tsp $1.00
Kashmiri chilli powder - TEST spiciness before using! 6 tbsp $11.00
coriander seeds 2 tsp $108.00
cumin seeds 3 tsp $107.00
s 4 clove $131.00
cardamom pods 4 -
cinnamon powder 2 tsp $58.00
black peppercorns 0.5 tsp $11.00
fresh ginger 2 tbsp $33.00
arlic cloves 10 g $15.00
brown sugar 1 tsp $1.00
fenugreek seeds 1 tsp $5.00
turmeric powder 0.25 tsp $10.00
white vinegar 7 tbsp $33.00
water 2 cups -
/ 3 tbsp ghee or unsalted butter 50 g $55.00
onion 1 $50.00
ginger 2 tsp $11.00
arlic cloves 4 g $6.00
black mustard seeds 0.5 tsp $2.00
tomato paste 2 tbsp $7.00
curry leaves 10 $4694.00
beef stock 2 cups $352.00
coriander/cilantro leaves 2 tbsp $59.00

*Estimated market prices, may vary by region

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Vindaloo

Ingredients:
  • 800 g / 1.6 lb beef chuck (, cut into 3cm / 1.2" cubes (Note 1))
  • 1 1/2 tsp salt
  • 6 tbsp Kashmiri chilli powder - TEST spiciness before using! ((Note 2))
  • 2 tsp coriander seeds
  • 3 tsp cumin seeds
  • 4 clove s
  • 4 cardamom pods ((green))
  • 2 tsp cinnamon powder
  • 1/2 tsp black peppercorns
  • 2 tbsp fresh ginger (, roughly chopped)
  • 10 g arlic cloves ((yes, 10!))
  • 1 tsp brown sugar
  • 1 tsp fenugreek seeds ((Note 3))
  • 1/4 tsp turmeric powder
  • 7 tbsp white vinegar
  • 2 cups water
  • 50 g / 3 tbsp ghee or unsalted butter ((Note 4))
  • 1 onion (, finely chopped (brown, yellow, white))
  • 2 tsp ginger (, finely grated)
  • 4 g arlic cloves (, finely minced)
  • 1 1/2 tsp black mustard seeds ((Note 5))
  • 2 tbsp tomato paste
  • 10 curry leaves (, fresh (Note 6))
  • 2 cups beef stock (, low sodium (if using homemade, add 1/2 tsp salt))
  • 2 tbsp coriander/cilantro leaves (, roughly chopped)

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