How to make Beef Vindaloo | Beef Vindaloo Recipe | Traditional Style Beef Vindaloo Recipe
How to make Beef Vindaloo | Beef Vindaloo Recipe | Traditional Style Beef Vindaloo Recipe | Authentic Beef Vindaloo Recipe | Pressure Cooker Beef Vindaloo
“Vindaloo” is very often made with pork, though any meat is good for vindaloo. Try it with pork, lamb, beef, chicken, even potato and/or chickpeas for a vegetarian version.
“Vindaloo” originally was a meal of meat marinated in wine and garlic. It comes from the Portuguese dish. Portuguese sailors brought it to India, where the locals adopted it and transformed it with local ingredients, including the addition of dried chili peppers and other spices. Even though it has transformed in its travels around the world, most styles still offer that spice level and flavor we all crave for.
This beef vindaloo recipe is always a popular curry dish. There are many versions of Beef Vindaloo, but to each his own. My version is wonderfully spicy, though you can easily adjust the heat and spice to your preference.
So here's this mouthwatering beef vindaloo curry to tantalize your tastebuds !!
From my kitchen to your’s !!
Happy Cooking !!
Ingredients :
600 gms Beef (cut into medium size cubes)
10 large sized Kashmiri Red Chillies
1 tsp Coriander Seeds
10 to 12 Peppercorns
½ tsp Cumin Seeds (Jeera)
½ tsp Mustard Seeds (Rai)
4 to 5 Cloves
2 to 3 sticks Cinnamon
1 inch Ginger (roughly chopped)
10 large cloves Garlic
½ tsp Jaggery (as per taste)
½ tsp Turmeric Powder
2 to 3 tbsp Vinegar (depends on the tartness you like so use as per taste)
½ cup Water (for grinding)
200 ml Water (use after rinsing the grinder jar)
3 tbsp Vegetable Oil
2 medium sized Onion (finely chopped)
200 ml Water (use after rinsing the marinated bowl)
Note : tsp is teaspoon
tbsp is tablespoon
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
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Vindaloo (Spicy authentic Indian beef curry)
Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this.
Serve with naan for mopping and yogurt for cooling.
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CHICKEN VINDALOO RECIPE RESTAURANT STYLE | How To Make VINDALOO MASALA
Chicken Vindaloo Recipe Restaurant Style - How to Make Vindaloo Masala
Vindaloo created in the Portuguese - Indian colony Of Goa, were generally made with pork. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
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Ingredients required for making chicken vindaloo -
For making Vindaloo masala - Serves 8
* 4 dry Kashmiri red chillies. Use half the stated proportion if you do not want it to be too spicy. You can use any type of dry red chillies. Kashmiri red chillies are milder in terms of heat level but it can still be overwhelming for some people. So please use half the quantity than the above stated proportion to start with. If you do not have dry red chillies then use a combination of 1 heaped tablespoon of paprika and 1/2 teaspoon(or as much heat you like) of cayenne pepper. Deseed the red chillies and soak them in hot water for about an hour.
* 2 teaspoon cumin seeds (jeera)
* 1 teaspoon black peppercorns (kali mirch)
* 5 green cardamoms (choti elaichii)
* 1/4 th teaspoon fenugreek seeds (methi) - totally optional
* 1 teaspoon yellow or black mustard seeds (rai dana)
* 1 teaspoon coriander seeds (dhania)
* 1 inch length cinnamon stick (dalchini)
* 3 to 4 cloves (lavang)
* 1 whole head of garlic/12 cloves/ 32 gm
* 1 inch length ginger (optional)
* 3 tablespoons apple cider vinegar. You can even go up to 4 to 5 tablespoons of vinegar. Substitutes - white vinegar, rice wine vinegar, red wine vinegar, malt vinegar or balsamic vinegar.
* 1 teaspoon sweet paprika
* 1/4 th teaspoon turmeric powder
* 1 large tomato
* 2 to 3 tablespoons of water or just as much needed to make a smooth paste. Please do not add too much water. It needs to be a thick paste.
For marinating chicken -
* 4 to 5 tablespoons of the vindaloo masala
* 1 teaspoon oil
Marinate for a minimum of 1 hour, overnight will be better.
For the main recipe -
* 1 kilo/ 2.2 lb skinless chicken thighs (combination of with and without bones)
* 1 very large onion /5 oz
* salt as per taste
* 1 tablespoon sugar (adjust according to your preference)
* 3 to 4 tablespoons oil
* I used just 1/2 cup water to rinse out my blender jar.
Serve this with hot steamed rice. It stays good for about 5 to 6 days in the refrigerator or you can freeze it.
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Copyright © This video is developed and first published on Mar 26 2021 by Curries With Bumbi. Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit to Curries With Bumbi in your videos if recreating the entire recipe idea.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Goan Chicken Vindaloo
We're 6 days into 2023, and I wish you the Absolute Best of health and all things necessary for all the coming days of this year❤️ Also, Boas Festas to those celebrating the Three Kings Feast :)
The Goan Vindaloo (pronounced vin-dah-loo) is famous, no doubt about that. Usually a pork curry, this dense, sour and spicy paste can also be used with Chicken to create a delicious addition to a meal. Top your rice/pulav with it or dip your pao/poee/sanna in it— you'll be glad you did. That's a little bit of Goa on your plate :)
Ingredients:
For the Chicken Vindaloo paste:
6 Kashmiri Red Chilies
1/4 teaspoon Turmeric Powder
12 Black Peppercorns
6 Cloves
1/2 teaspoon Mustard Seeds*
1/2 teaspoon Cumin Seeds
1 Cinnamon
1 Ginger
6-7 Garlic Cloves
2 Tablespoons White Vinegar
A little water for grinding
*When preparing Vindaloo paste for pork, I skip the Mustard Seeds
1/2 kg Chicken pieces
Salt
2 - 3 Tablespoons Oil
2 medium-sized Onions, finely chopped
Approx 2 Cups water
1/4 Cup Tamarind water
1/2 teaspoon Sugar
#ExperienceSusegad
Find Clyde D'Souza describing the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’
It's now available internationally:
And if you're into podcasts, why not listen to Clyde talking about Goa with noteworthy individuals? Click here to listen to ‘Susegad Stories from Goa’:
Music Credits:
Molbailo Dou from the Konkani movie 'Amchem Noxib' (An instrumental by Tabitha Dias)
How To Make The Best Chicken Vindaloo Recipe
Ingredients:
750-gm chicken pieces
1 tsp salt
1 tsp garlic paste
1 tsp ginger paste
2 small bay leaves
2 small cinnamon sticks
4 cloves
1 tsp coriander
1 tsp cumin
¼ tsp turmeric
1 ½ tsp Kashmiri red chili
2 tsp cooking oil
3 tbsp cooking oil
1 large onion
¼ cup water
4 ½ tbsp white vinegar
1 ½ cups water
Instructions:
1. Marinate chicken with salt, garlic and ginger paste, bay leaves, cinnamon sticks, cloves, coriander, cumin, turmeric, Kashmiri red chili and cooking oil
2. Marinate for 30 minutes
3. Add cooking oil in pan along with chopped onion and sauté until light brown
4. Pour a bit of water and sauté for 10 minutes on high heat
5. Add white vinegar, a pinch of sugar and pour water
6. Cook for 25 minutes on low medium heat on the lid on
7. Stir occasionally
8. Ready to enjoy!
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RESTAURANT STYLE SPICY PANEER VINDALOO MASALA GRAVY | VINDALOO RECIPE
How To Make Paneer Vindaloo Recipe - How To Make Vindaloo Masala - Restaurant Style Vindaloo Recipe
Vindaloo created in the Portuguese - Indian colony Of Goa, was generally made with pork but I am making a meatless version today using paneer. You can use tofu if you are no a vegan diet. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies like I did and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
????Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you--
Ingredients for making paneer vindaloo - Serves 9 to 10
For making Vindaloo Masala -
* 2 kashmiri red chillies deseeded and soaked in hot water for sometime until they turn plump. You can use more chillies if you like it really spicy. 2 to 4 chillies will make it mild. If you do not have kashmiri red chillies then you can use 1 heaped tablespoon of kashmiri red chilli powder (adjust the proportion according to your preference). Or you can use a combination of 1 teaspoon of cayenne pepper and 1 tablespoon of paprika (in that case do not add anymore paprika as stated later on in the ingredient list)
* 1 teaspoon whole cumin seeds (jeera)
* 1 tablespoon coriander seeds (dhania)
* 1/2 teaspoon whole black peppercorns (kali mirch)
* 10 fenugreek seeds (methi) - optional but it gives a nice flavor
* little less than 1/2 teaspoon yellow/black mustard seeds
* 1 inch length cinnamon stick
* 4 cloves
* 4 green cardamoms
* 1 tablespoon paprika
* 1/2 teaspoon turmeric powder (haldi)
* 12 large garlic cloves or 1 whole head of garlic
* 1 inch length ginger
* 1/4 th cup or 4 tablespoons of any vinegar. Use tamarind pulp if you are allergic to vinegar.
* 1 large tomato. Use one more tablespoon of vinegar if not using tomato
For the vindaloo gravy -
* 185 gm or 1 large onion
* 1 heaped tablespoon sugar. Add more if required.
* 2 teaspoons salt or as per taste
* 800 gm paneer / firm tofu
* 1 cup of hot water. Can use more if you want more gravy but do not add too much as that dilute the flavor.
This curry gets better with time so please serve it the next day if possible. It stays good in the refrigerator for 5 to 6 days or you can even freeze it. Serve it with naan/paratha/tandoori roti/rice.
KEEP IN TOUCH FOOD LOVERS -
My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me.
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#vegetarianrecipes #vindaloorecipe #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.