Naga Ghost Beef Vindaloo
Recipe Summary
- A spicy and flavorful one-pot beef vindaloo inspired by a dish from a restaurant in Los Angeles. This slow-cooked curry features tender chunks of beef and potatoes in a rich, aromatic gravy, spiced with Naga Ghost chili paste for an extra kick.
All Ingredients - Main Ingredients
- Diced Chuck Steak (Braising Steak) 1 kg
- Onions 6 (approx. 800g), sliced
- New Potatoes 500g, quartered
- Olive Oil 100 ml
- Tinned Chopped Tomatoes 1 tin (400g)
- Garlic & Ginger Paste 2 tbsp
- Water 1 pint (approx. 570ml)
- King Naga Paste/Pickle 1 tbsp
- White Wine Vinegar 1-2 tbsp
- Double Concentrated Tomato Puree 1 tsp
- Greek Yogurt 1 tbsp (optional)
- Salt 1 tbsp
- Fresh Green Chilies 4, finely chopped
All Ingredients - Spices
- Cinnamon Stick 1
- Green Cardamom Pods 2
- Black Cardamom Pod 1
- Cloves 4-5
- Garam Masala 1 tbsp
- Coriander Powder 1 tbsp
- Turmeric Powder 1 tsp
- Chili Powder 1 tbsp
- Cumin Powder 1 tbsp
- Smoked Paprika 1 tsp
All Ingredients - For Garnish
- Fresh Coriander a handful, chopped
- Fresh Red Chili 1, sliced into slivers
- Lemon 1 slice, for a twist
Tools You'll Need
- Pot
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Wine (white, cooking)?
- Chicken or veg broth + 1 tsp white vinegar
- Apple juice + 1 tsp vinegar
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Temper Spices and Sauté Onions
Heat 100ml of olive oil in a large pot over medium heat. Add the whole spices (cinnamon stick, green and black cardamom pods, cloves) and fry for about to flavor the oil. Add the sliced onions and cook for , stirring occasionally, until they are soft, golden, and caramelized.
Step 2: Add Beef and Build the Base
Add the diced beef to the pot and mix it with the onions. Then, add the tinned chopped tomatoes and the garlic & ginger paste. Stir everything together thoroughly.
Step 3: Incorporate Spices and Simmer
Add all the powdered spices (garam masala, coriander powder, turmeric, chili powder, cumin powder, smoked paprika) and the tomato puree. Mix well to coat the meat. Pour in three-quarters of the water (about 425ml), stir, and bring the curry to a simmer.
Step 4: First Simmering Stage
Cover the pot with a lid and let it simmer on a medium-low heat for . After , give it a stir, then add the chopped green chilies and the Naga paste. Stir again, replace the lid, and continue to simmer for another .
Step 5: Add Potatoes and Final Simmer
After a total of of simmering, add the quartered potatoes, salt, the remaining water, and 1-2 tablespoons of white wine vinegar. Stir everything together, cover the pot, and simmer for another .
Step 6: Reduce and Finish (Bhuno)
Remove the lid and cook for a final on a slightly higher heat. This 'bhuno' stage will help to reduce the sauce and intensify the flavors. Stir in the fresh chopped coriander and the optional tablespoon of Greek yogurt.
Step 7: Serve and Garnish
The Naga Ghost Beef Vindaloo is now ready. Serve it hot in a bowl. For a professional presentation, garnish with more fresh coriander, a few slivers of fresh red chili, and a decorative lemon twist.
Pro Tips
• Use waxy new potatoes as they hold their shape well during the long cooking process.
• Start with 1 tablespoon of vinegar and adjust to your taste preference at the end.
• For a healthier option, use olive oil, coconut oil, or avocado oil instead of seed oils.
• The Greek yogurt is optional and can be added at the end to add a little creaminess.
Recipe Variations
• Lamb can be used as a substitute for beef in this recipe.
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