Kerala Beef Vindaloo

Name: Kerala Beef Vindaloo
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 600 g beef (boneless, cut into medium cubes); 8 pcs dried red chili (stems removed); 8 pcs garlic (cloves, peeled); 2 inch ginger (peeled and chopped); 3 tbsp vinegar (divided); 6 pcs black peppercorns; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 4 pcs cloves; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 1 tsp coriander powder; 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 10 pcs curry leaves; 2 tbsp coconut oil; 0.5 tsp salt; 1.5 cup water

RATING

4.5/5(98)

TASTE SCORE

9/10

This Kerala-style beef vindaloo is rich, spicy, and gently tangy, with tender beef slow-cooked in a bold masala of dried chilies, vinegar, garlic, and warm spices. It tastes even better after the flavors sit for a while.

PREP

20m

COOK

75m

SERVES

1 KATORI

515 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the chilies and prepare the spice paste.
1.Soak the dried red chilies in warm water for 15 minutes until softened.
2.Drain the chilies and add them to a grinder with garlic, ginger, 2 tbsp vinegar, black peppercorns, cumin seeds, cloves, cinnamon, turmeric powder, and coriander powder.
3.Grind to a smooth, thick paste, adding 1 to 2 tbsp water only if needed.
TIPKeep the paste thick so it coats the beef well and gives the curry a deeper flavor.
mix · ~15 min
Coat the beef with the vindaloo paste.
Place the beef in a bowl with the ground paste, 1 tbsp vinegar, and salt. Mix well so every piece is evenly coated, then let it sit for 15 minutes while you prepare the base.
saute · ~8 min
Cook the onions and curry leaves.
1.Heat coconut oil in a pressure cooker over medium heat.
2.Add mustard seeds and let them crackle for 20 to 30 seconds.
3.Add curry leaves and sliced onions.
4.Cook until the onions turn light golden and soft, about 6 to 8 minutes.
TIPDo not rush this step; lightly browned onions give the gravy body and sweetness.
saute · ~11 min
Cook the tomatoes and masala.
1.Add the chopped tomatoes to the cooker and cook until soft and pulpy, about 4 to 5 minutes.
2.Add the marinated beef with all the paste.
3.Cook on medium heat, stirring often, until the masala smells rich and starts to cling to the meat, about 5 to 6 minutes.
pressure cook · ~25 min
Pressure cook the beef until tender.
Pour in the water and scrape the bottom well. Lock the lid and pressure cook on medium heat for 25 minutes, then let the pressure release naturally.
TIPNatural pressure release helps the beef stay juicy and finish cooking gently.
simmer · ~15 min
Reduce the gravy to a thick vindaloo curry.
Open the cooker and simmer uncovered for 10 to 15 minutes, stirring now and then, until the gravy turns thick, glossy, and coats the beef well.
rest · ~10 min
Rest the vindaloo for 10 minutes before serving.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the vindaloo paste thick when grinding so it clings to the beef instead of thinning the gravy too early.
2
Slice the onions evenly and cook them to light golden, not dark brown, so the curry stays balanced and not bitter.
3
After adding water, scrape the cooker base well to loosen any stuck masala and prevent scorching under pressure.
4
If your beef cut is tougher, add a little extra pressure-cooking time before reducing the gravy.
5
Simmer uncovered at the end until the oil lightly separates and the masala coats the meat; that is the best doneness cue for the sauce.
6
This vindaloo tastes better after a few hours or the next day, once the vinegar, chili, and beef flavors settle together.
7
Reheat gently with a splash of hot water if the gravy tightens too much after chilling.