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Beef Vindaloo

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Adjust Servings:
2 lbs beef chuck - boneless and cut into small cubes
¼ cup of white vinegar - distilled
¼ cup vegetable oil
¼ cup garlic paste
3 tbsp ginger paste
2 tbsp yoghurt
2 tbsp salt
1 tbsp black pepper powder
1 tbsp ground red pepper
2 onions - finely chopped
4 plum tomatoes - chopped
1 cup water
2 tbsp coriander leaves

Nutritional information

12.4 g
27.8 g
40.4 g
2780 mg
109 mg

Beef Vindaloo

  • Non Veg
  • 1 hr 30 mins
  • Serves 4
  • Medium


How to make Beef vindaloo

  • Start by making the beef marinade.
    • Mix the vinegar, ginger and garlic pastes, yoghurt, red and black pepper, and salt, in a bowl.
  • Place the beef cubes in the prepared mixture.
    • Make sure that each piece of beef is covered evenly with the mixture.
  • Cover the bowl tightly with a plastic wrap and put it in the refrigerator to marinate.
    • Note: It is best to leave it overnight. However, it is only necessary to marinate the beef for at least 30 minutes.
  • Take a large skillet and heat the vegetable oil over a medium flame.
  • Put the onions into the oil and cook them until they turn translucent and then golden brown.
  • Add the marinated beef pieces to the onion and cook until the beef changes color and is no longer pink outside.
    • Note: The process will take around 10 minutes.
  • Add the plum tomatoes and cook for another 5 minutes.
    • Add the water and bring it to a simmer.
    • Cover the mixture and let it cook on a medium flame.
  • Cook until the beef pieces turn tender.
    • Note: This will take around 40 minutes.
  • When the beef becomes tender, give everything a good stir and turn off the flame.
  • Garnish with fresh coriander leaves and serve hot!


The dish was introduced when the Portuguese came to India for trade and was later transformed to suit our palate.

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