Quick Beef Vindaloo Recipe

Vindaloo is a dish that not only tantalizes the taste buds but also carries a rich cultural history that dates back to its origins in the coastal region of Goa, India. Traditionally, Vindaloo was influenced by Portuguese cuisine, characterized by marinated meats cooked in a spicy sauce made with vinegar and garlic. Over the years, this dish has evolved, becoming a beloved staple in Indian homes and restaurants worldwide. Its fiery flavor and aromatic spices make it a standout dish, perfect for those who appreciate bold tastes.

Discover the vibrant flavors of Indian cuisine with this Spicy Quick Beef Vindaloo recipe. Perfect for busy cooks, this dish marries bold spices with a streamlined process, allowing you to enjoy a rich taste without hours of preparation. Rooted in a storied history, Vindaloo features tender beef marinated in a spicy, tangy sauce that sings with the warmth of cumin, coriander, and garlic. Serve it with fluffy basmati rice or warm naan for a satisfying meal that brings the essence of Goa to your table. Dive into cooking this beloved classic and delight in every savory bite!

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Ingredients

For the Marinade:

1 lb (450g) beef, cut into 1-inch cubes (preferably chuck or steak)

2 tbsp white vinegar

1 tsp tamarind paste

2 tsp brown sugar

1 tsp salt

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp black pepper

1-2 tsp red chili powder (adjust according to spice preference)

For the Vindaloo:

2 tbsp vegetable oil or ghee

1 large onion, finely chopped

3-4 cloves garlic, minced

1-inch piece of ginger, grated

2 green chilies, slit (optional for extra heat)

1 medium tomato, chopped

1 cup beef broth or water

Fresh cilantro for garnish

Instructions

Marinate the Beef: In a mixing bowl, combine the beef cubes with white vinegar, tamarind paste, brown sugar, salt, turmeric, cumin, coriander, black pepper, and red chili powder. Mix well to coat the beef thoroughly. Cover and let it marinate for at least 30 minutes (or up to 2 hours if time allows).

Sauté Aromatics: Heat the vegetable oil or ghee in a large pot or pressure cooker over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic, grated ginger, and slit green chilies, cooking for another 2 minutes until fragrant.

Cook the Beef: Add the marinated beef to the pot. Cook for about 5 minutes, stirring occasionally, until the beef is browned on all sides.

Add Tomato and Liquids: Mix in the chopped tomato and stir until it softens. Pour in the beef broth or water, ensuring all the ingredients are well combined.

Simmer or Pressure Cook:

- For simmering: Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the beef is tender. Stir occasionally and add more water if needed to prevent sticking.

- For pressure cooking: Close the lid and cook for about 15 minutes on high pressure. Release the pressure manually when done.

Final Touches: Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Serve: Enjoy your quick beef vindaloo with steamed basmati rice, naan, or poppadoms for a delightful meal!

Prep Time, Total Time, Servings: 10 minutes | 1 hour | Serves 4