Beef Vindaloo

beef vindaloo

Originally vindaloo is a Goan dish with masala. Meat is marinated and cooked in vinegar, gives a tangy flavour and the mild chilly gives a deep red masala. The vindaloo cooks with pork, here I substitute the meat with beef and follows the same procedure.


  • Beef – 1 kg
  • Onions – 3, chopped
  • Tomatoes – 2, chopped

To grind

  • Chilly powder – 1.5 tablespoon
  • Kashmiri chilly powder – 2.5 tablespoon
  • Pepper powder – 1 teaspoon
  • Garam masala – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Mustard seeds – 2 teaspoon
  • Fenugreek seeds – 1/4 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Ginger-garlic paste – 2 tablespoon
  • Sugar – 2 teaspoon
  • Vinegar – 2 tablespoon


  1. Grind the ingredients to a fine paste. Add this paste to the beef pieces. Add salt and mix well. Keep aside for 1 hour.
  2. Heat oil in a pressure cooker and fry the onions till light brown in color. Add tomatoes and fry till oil separates.
  3. Add the marinated beef and fry for a minute. Add 1/2 cup of water and mix well. Cover and cook on a low flame till done.
  4. Once it is cool, open the lid and simmer for 5 minutes, till the gravy is thick.

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