Beef Vindaloo, Kochi Style Mouth Watering Dish

Here we are discussing Kochi style Beef Vindaloo. The amazing make ahead Beef vindaloo recipe is a sure shot crowd puller & would turn many people to the Indian meals. This could be prepared with any meat & a few pantry dishes. Distribute it with basmati rice or mashed potatoes.

I do have craving on very spicy items & beef vindaloo, that requires loads of chilli, and that makes my obsession clear for it. Beef Vindaloo consists mustard flavours & dominant garlic with red tint. Therefore, the red chillies are de-seeded & utilized. It allows more to optimize the de-seeding & red tint keep the level of spice under control.

Ingredients for Beef Vindaloo:
 

• 1 Medium Onion Chopped
• 1 tsp Cumin seeds
• 2 Cloves Garlic
• 1/4 Cup Vinegar
• 1 Tbsp Turmeric
• 1 Kg Boneless Beef
• 1 Tbsp Coriander Powder
• 2 Tsp Chili Powde
• 3 Tbsp Ghee
• 1/2 Tsp Light Mustard Seeds
• 4 Cups Water
• 1/2 Tsp Fenugreek
• 1 Tsp Ginger (chopped)
• Salt

Procedure to make Beef Vindaloo:

(1) Use electric mixer to blend garlic & onion. Take spice grinder for grinding the spices & include it into the above combination. Add sufficient vinegar & blend to prepare a stiff & thick paste.

(2) Withdraw the complete proportion of water from the beef pieces & make it dry with some cloth piece. Place the meat in a big vessel. Coat the meat cubes with the mentioned paste. Marinate for like 2 hrs. Melt ghee in a frying vessel. Heat the beef till it converts into brown. Add the water, cover the pan & cook with low heat till it becomes tender.

Detach the cover & heat again.

Distribute among everyone hot only.

Tips:

• A quick & delicious item to have with Chapati/Roti.
• Include more water if the curry is too dry. If it consists much water, heat in medium flame to reduce the liquid proportion.