A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.

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Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
additional:
8 hrs
total:
9 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).

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  • Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.

  • Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

Cook's Note:

The key to enhancing the flavor is marinating overnight, if possible, and allowing to sit after it's cooked, before being served.

Nutrition Facts

546 calories; protein 27.8g; carbohydrates 12.4g; fat 40.4g; cholesterol 109.2mg; sodium 2779.9mg. Full Nutrition
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Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2011
Great recipe. For those who reviewed saying too salty this dish should be somewhat salty. Also use Kosher salt not table salt. Most chefs design recipes with Kosher or Sea Salt not table salt. Vindaloo is one of the hottest dishes on an Indian menu so this should be enough to make you sweat! Read More
(10)

Most helpful critical review

Rating: 2 stars
06/22/2011
This is a hard recipe for me to review. I love to say only positive things but honestly I have issues with the terminology and quantities of certain ingredients. Recipe directions said to make a marinade of the yogurt vinegar and spices. Then soak at least one hour or overnight. This was more of a coating rather than a marinade. My VERY limited exposure to cooking sent me to the dictionary after preparing this dish to research the meaning of marinate as it pertains to cooking. Marinate is soaking or exposing a food item for a long period time then removing. The yogurt mixture is UNremovable so I m choosing to call it a Yogurt Coating. Also it was so salty and hot we could hardly eat it. Way beneath the salt and the heat was a hint of what I think might be a great dish. Could the 2 tablespoons of salt be a typo? If you were truly MARINATING the meat those quantities would be o.k. Not being able to remove the meat from the coating is in my opinion the downfall of this dish. When I make this again and I will with a good tweaking I ll use maybe 1 or 2 teaspoons of salt 1 teaspoon each of black pepper and cayenne or ancho chili pepper powder. The garlic and ginger paste is a combination I love so I think there might be some hope for this Vindaloo! Read More
(36)
45 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 1
Rating: 2 stars
06/21/2011
This is a hard recipe for me to review. I love to say only positive things but honestly I have issues with the terminology and quantities of certain ingredients. Recipe directions said to make a marinade of the yogurt vinegar and spices. Then soak at least one hour or overnight. This was more of a coating rather than a marinade. My VERY limited exposure to cooking sent me to the dictionary after preparing this dish to research the meaning of marinate as it pertains to cooking. Marinate is soaking or exposing a food item for a long period time then removing. The yogurt mixture is UNremovable so I m choosing to call it a Yogurt Coating. Also it was so salty and hot we could hardly eat it. Way beneath the salt and the heat was a hint of what I think might be a great dish. Could the 2 tablespoons of salt be a typo? If you were truly MARINATING the meat those quantities would be o.k. Not being able to remove the meat from the coating is in my opinion the downfall of this dish. When I make this again and I will with a good tweaking I ll use maybe 1 or 2 teaspoons of salt 1 teaspoon each of black pepper and cayenne or ancho chili pepper powder. The garlic and ginger paste is a combination I love so I think there might be some hope for this Vindaloo! Read More
(36)
Rating: 3 stars
05/22/2011
This was delicious except for being way too salty. 2 Tablespoons of salt?? Really??? Read More
(19)
Rating: 5 stars
09/30/2011
Great recipe. For those who reviewed saying too salty this dish should be somewhat salty. Also use Kosher salt not table salt. Most chefs design recipes with Kosher or Sea Salt not table salt. Vindaloo is one of the hottest dishes on an Indian menu so this should be enough to make you sweat! Read More
(10)
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Rating: 5 stars
05/16/2011
Fabulous! Can't wait to serve to company!:) Read More
(7)
Rating: 5 stars
03/24/2012
I used venison in this vindaloo and got great reviews! Read More
(4)
Rating: 5 stars
02/04/2021
Vindaloo curry is supposed to be insanely spicy. If a TBS of ground red pepper sounds like too much heat for your palate, then dial it back to a tsp or whatever you can handle. If you didn't grow up in South Louisiana or Texas (or India or Pakistan) and are not accustomed to our level of heat, you will need to alter the amount of pepper in this recipe. Read More
(4)
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Rating: 5 stars
11/25/2016
A great recipe that is flavourful spicy and pretty straightforward. This recipe is also very easy to adapt to personal tastes for levels of heat and overall spice and you can easily add or deduct ingredients as you personalize this dish. But even straight out of the gate and made exactly as per the instructions this is still a great meal. Well done! Read More
(3)
Rating: 5 stars
05/09/2016
Cut back on salt & cooked in slow cooker for 6 hrs instead of in pan. Marinated over night & it turned out yummy! Will def cook again Read More
(3)
Rating: 3 stars
11/14/2011
Okay flavor I cannot put my finger on it but it's missing something. Read More
(3)
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