Name: Authentic Beef Vindaloo Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Indian
Ingredients: Main Marinade:; 1 kg (2.2 lbs) beef chuck, cut into 1-inch pieces; 4 cups (1 liter) coconut vinegar (or rice vinegar); 2 tbsp fine salt; 10 cloves garlic, peeled and sliced; 1 tbsp ground cumin; 7 cardamom pods, bashed (or 2 tsp ground cardamom); 2 tsp fenugreek; 2 tsp black mustard seeds; 2 tsp paprika; 1 tsp ground turmeric; ½ tsp ground cloves; ½ tsp black pepper; 2 cinnamon sticks; Curry Base:; ¼ cup (60ml) oil; 2 large onions, peeled and chopped; 6 garlic cloves, peeled and chopped; 3 tbsp ginger paste; 100g (3.5 oz) tomato paste; 1 bay leaf; 6–12 dried red chillies (or 3 fresh red chillies); 3 cups (750ml) beef stock; 1–2 tsp sugar (optional)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This Authentic Beef Vindaloo is a flavor-packed, spicy dish with tender beef cooked in a tangy vinegar-based marinade. The richness of aromatic spices, including cumin, cardamom, fenugreek, and mustard seeds, creates a curry that’s both satisfying and bold. The dish is perfect for those who love deep, layered flavors and a bit of heat. Paired with rice or naan, this curry makes for an unforgettable meal that brings the taste of India right to your kitchen.

Authentic Beef Vindaloo Recipe

Ingredients

Main Marinade:

1 kg (2.2 lbs) beef chuck, cut into 1-inch pieces
4 cups (1 liter) coconut vinegar (or rice vinegar)
2 tablespoons fine salt
10 cloves garlic, peeled and sliced
1 tablespoon ground cumin
7 cardamom pods, bashed up (or 2 teaspoons ground cardamom)
2 teaspoons fenugreek
2 teaspoons black mustard seeds
2 teaspoons paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
2 cinnamon sticks

Curry Base:

1/4 cup (60ml) oil
2 large onions, peeled and chopped
6 garlic cloves, peeled and chopped
3 tablespoons ginger paste
100g (3.5 oz) tomato paste
1 bay leaf
6–12 dried red chillies (or 3 small red fresh chillies)
3 cups (750ml) beef stock
1–2 teaspoons sugar (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Beef:
- In a bowl, combine the beef, vinegar, salt, garlic, cumin, cardamom, fenugreek, mustard seeds, paprika, turmeric, cloves, black pepper, and cinnamon sticks. Mix well to coat the beef thoroughly.
- Cover the bowl and marinate for at least 4 hours, or overnight for deeper flavor.
Cook the Curry:
- Heat oil in a large pot over medium heat. Add chopped onions, garlic, and ginger paste. Sauté until the onions are soft and golden brown, about 5-7 minutes.
- Add the tomato paste, bay leaf, and red chillies (adjust the heat by increasing or decreasing the chillies as desired). Stir for another 2 minutes to bring out the flavors.
- Add the marinated beef along with the marinade and cook for a few minutes, allowing the beef to sear slightly.
- Pour in the beef stock and bring the mixture to a simmer. Reduce the heat and let it cook for about 1 hour, or until the beef is tender and the flavors have melded.
- Taste the curry and adjust seasoning with sugar (if desired) and more salt or pepper to taste.
Serve:
- Serve the beef vindaloo with steamed rice or naan, and enjoy the rich and aromatic flavors of this authentic Indian dish.

Servings and Timing

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Variations

Adjust the Spice Level: You can adjust the spice level by reducing or increasing the amount of red chillies used. If you prefer a milder version, start with fewer chillies and add more to taste.
Vegetarian Option: Substitute the beef with hearty vegetables like cauliflower, potatoes, or chickpeas for a delicious vegetarian version of this dish.
Substitute Vinegar: If you don’t have coconut or rice vinegar, you can use white vinegar or apple cider vinegar for a similar tang.

Storage/Reheating

Storage: Store leftover beef vindaloo in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the curry in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts of beef such as brisket or stew meat. However, chuck beef is ideal for this dish as it becomes tender after slow cooking.

How can I reduce the heat of the curry?

To make the curry less spicy, reduce the amount of dried red chillies or opt for milder fresh chillies. You can also remove the seeds from the chillies before adding them.

Can I make this ahead of time?

Yes, beef vindaloo actually tastes even better the next day as the flavors develop. Prepare the curry in advance and store it in the fridge for up to 3 days.

What should I serve with beef vindaloo?

Beef vindaloo pairs beautifully with steamed basmati rice, naan, or roti. You can also serve it with a side of raita or a simple cucumber salad to balance the heat.

Is this recipe suitable for freezing?

Yes, this dish can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Conclusion

This Authentic Beef Vindaloo Recipe is a rich, flavorful curry that brings the heat and depth of traditional Indian cuisine right to your table. With its combination of tender beef, aromatic spices, and tangy marinade, this dish is perfect for those who enjoy bold, spicy flavors. Whether you serve it for a special occasion or a comforting weeknight dinner, this beef vindaloo will be sure to impress!