Beef vindaloo is an absolutely delicious Anglo-Indian spicy curry packed with the flavors of garlic, Red Chilly and vinegar. Give a try on it, serve to your family and don't forget to leave your feedback here.
- Beef-1 kg
- Dry red chilly- 12 to 15 nos (depending on the spice tolerance)
- Garlic- 1/2 cup
- Vinegar- 1/2 cup
- Onion-2 nos
- Tomato-1 nos
- Coriander powder- 2 tbsp
- Garam masala powder-1 tsp
- Salt-to taste
- Oil-for frying onion
- Coriander leaves-to garnish
- Soak Dry Red Chilly in vinegar for few minutes. (Remove the inner seeds of dry red chilly; if you don't want much spiciness; but the dish tastes its best with hot).
- Add it in to a blender along with garlic. Make a smooth paste out of it.
- Marinate the cubed Beef Pieces with salt and the above blended paste.
- Let it rest for 1 hour (first 1/2 hour in fridge and half hour at room temp).
- After that, pressure cooks the beef pieces (without adding any water ; if necessary add little) for few whistles until cooked.
- In a pan; deep fry onions until nicely golden (Don't let it to turn brown).
- Drain it from the oil.
- Take 2 tbsp of oil in the same pan (avoid excess oil) and add tomato chopped; saute until mashed well.
- Add coriander powder and saute for a minute.
- Add the cooked beef pieces and mix well.
- Cook on high flame for few minutes until reaches the desired thickness.
- Then add fried onions and garam masala powder; mix well.
- Switch off the flame and sprinkle coriander leaves and little fried onions on top.
- Serve warm with the choice of your roti or rice ☺☺.
