Description
This bold and flavorful Vindaloo recipe delivers an irresistible blend of heat, tang, and aromatic spices! Inspired by traditional Goan and Portuguese flavors, this dish features tender meat simmered in a rich, spicy sauce with a touch of vinegar for the perfect balance. Serve it with fluffy basmati rice or warm naan for a truly comforting meal.
Ingredients
Scale
For the Spice Paste:
- 2 tbsp Kashmiri chili powder (adjust for spice preference)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp garam masala
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 3 tbsp white vinegar
- 2 tbsp oil
For the Curry:
- 2 tbsp oil (vegetable or ghee)
- 1 large onion, finely chopped
- 1 lb (450g) beef, lamb, or chicken, cut into bite-sized pieces
- 2 medium tomatoes, pureed
- 1 cup water or broth (adjust as needed)
- 1 tsp salt (or to taste)
- 1 tsp sugar (optional, balances acidity)
- Fresh cilantro for garnish
Instructions
- Prepare the Spice Paste: In a bowl, mix all spice paste ingredients until well combined. Set aside.
- Sauté the Onions: Heat oil in a heavy-based pot over medium heat. Add chopped onions and cook until golden brown.
- Cook the Meat: Add the meat to the pot and sear until browned on all sides. Stir in the prepared spice paste and cook for 2 minutes to release flavors.
- Simmer the Curry: Pour in the tomato puree, water, salt, and sugar. Stir well and bring to a gentle simmer. Cover and cook for 30–45 minutes (longer for tougher meats) until the meat is tender and the sauce thickens.
- Final Adjustments: Taste and adjust salt, spice, or acidity as needed. Garnish with fresh cilantro and serve with basmati rice or naan.
Notes
- Protein Options: Swap beef for chicken, lamb, pork, or even paneer for a vegetarian twist.
- Spice Control: Reduce Kashmiri chili for milder heat or add a pinch of cayenne for extra spice.
- Make-Ahead: Vindaloo tastes even better the next day as flavors meld!
Nutrition
- Calories: 320
- Sodium: 600mg
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g