Beef Vindaloo
Ingredients
- 1 kg Beef (Cubed)
- 3 Onion sliced
- 2 Tomatoes chopped
- 15 Garlic cloves
- 1/2 inch Ginger
- 1 1/2 teaspoon Kashmiri Chilly powder
- 1 1/2 teaspoon Red Chilly Powder
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 3/4 teaspoon Fenugreek seeds
- 1 teaspoon Cumin
- 1 tablespoon Vinegar (Toddy vinegar is preferred)
- 1 1/2 teaspoon Sugar (Optional)
- Salt and Oil as required
Instructions
- 1 First of all, marinate the beef pieces with salt only and set them aside for some time.
- 2
Now let’s prepare the masala paste by grinding together:- 3
10 garlic cloves, ginger, fenugreek seeds, cumin seeds, mustard seeds, chilli powder, and turmeric powder.- 4
Grind into a smooth paste using a little water if needed.- 5
In a small bowl, mix vinegar and sugar. Set this aside — this will give the dish its signature tang and balance.- 6
Deep-fry the sliced onions until golden brown and keep them aside.- 7
In a large pan, heat a teaspoon of oil and sauté chopped tomatoes for a few minutes until soft.- 8
Add the masala paste to the tomatoes and sauté on low flame until the oil starts to separate.- 9
Now add the beef pieces and the fried onions. Mix well so the meat is fully coated with the masala.- 10
As a final step before pressure cooking, add the vinegar-sugar mix and stir everything together.- 11
Transfer the entire mixture to a pressure cooker and cook until the beef is tender (about 3–4 whistles or as needed).- 12
Once done, open the cooker — you might notice some excess liquid released from the beef.- 13
Cook uncovered on medium flame until the curry thickens and reaches the desired consistency.- 14
Your rich, tangy, and flavorful Beef Vindaloo is ready! Best served with Appam or Kallappam. - 2
