Beef Vindaloo

Warning: This iconic Indian classic is strictly designed for people who absolutely love serious chili heat and hot spices! Pairs perfectly over fluffy boiled rice and soft naan.

Gluten-Free Dairy-Free

Prep Time

20 mins

Cook Time

60 mins

Servings

4 people

Ingredients

• 400g diced steak
• 1 onion
• 1 potato
• 1 tbsp ginger
• 1 tbsp chopped green chillies
• 2 tbsp garlic
• 7 tbsp vegetable oil (divided use)
• 8 dried red chillies
• 400g can chopped tomatoes
• 500ml water (divided use)
• 4 cardamom pods
• 4 bay leaves
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp cumin powder
• 1 tsp paprika
• 2 tsp tandoori powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 2 tsp sumac powder
• 1 tsp dried fenugreek leaves
• 1 tbsp cider vinegar
• 1 tsp salt
• Fresh coriander (for garnish)

Method

Step 1: Chop the Onion

Finely dice your whole table onion.

Step 2: Piece the Potatoes

Peel your potato clean and chop it down into 4 large, matching pieces.

Step 3: Combine Hot Aromatics

Add your diced onion into a deep pan layer alongside 4 tablespoons of the cooking oil, the garlic, ginger, chopped green chillies, and whole dried red chillies.

Step 4: Soften Base and Flash Tomatoes

Sauté the mixture for 10 minutes until the onions turn soft. Incorporate the potato quarters and fry for 5 minutes, then pull the potato pieces out and reserve on a plate. Empty the tin of chopped tomatoes into the pan and fry for a final 5 minutes.

Step 5: Process the Gravy Base

Empty the entire cooked contents of the pan out into a blending jug. Add 400ml of your water volume and process the mixture thoroughly until completely smooth.

Step 6: Sear the Beef Chunks

Wipe the pan clean, then return it to medium heat. Toss in your diced steak strips alongside your remaining 3 tablespoons of oil to brown the meat boundaries.

Step 7: Re-introduce Potatoes and Whole Pods

Once the beef strips have caught a nice brown color, drop your reserved potato chunks back into the pan over low heat along with the whole cardamom pods and bay leaves.

Step 8: Bloom the Spice Profile

Stir in the turmeric, coriander powder, cumin, paprika, tandoori powder, chilli powder, garam masala, sumac, fenugreek, cider vinegar, salt, and the remaining 100ml of water. Stir well to mix the dry spices and leave to bloom for 5 minutes.

Step 9: Pour the Blended Gravy

Pour your processed, completely smooth green-red chili sauce mixture directly back over the seasoned pan ingredients.

Step 10: Slow Simmer to Finish

Secure the lid on your pan and leave to simmer out on low heat for 30 minutes. Once cooked and thick, fish out and throw away the spent whole bay leaves and cardamom pods before plating under fresh coriander leaves.

Recipe Tips & Alternatives

If you want to construct a completely vegetarian or vegan version of this high-heat curry, you can effortlessly swap out the diced steak elements for a generous batch of extra chopped potatoes or large mushroom halves instead.