Vindaloo with raita and spicy dhal

A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.

  • 40 mins preparation
  • 1 hr 40 mins cooking
  • 1 hr marinating
  • Serves 4
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Vindaloo with raita and spicy dhal
  • 2 teaspoon cumin seeds
  • 2 teaspoon garam masala
  • 4 cardamom pods, bruised
  • 4 centimetre piece fresh ginger (20g), grated finely
  • 6 clove garlic, crushed
  • 8 fresh small red thai chillies, chopped finely
  • 2 tablespoon white vinegar
  • 1 tablespoon tamarind concentrate
  • 1.5 kilogram beef chuck steak, diced into 3cm pieces
  • 2 tablespoon ghee
  • 2 brown onions (400g), chopped finely
  • 1 cinnamon stick
  • 6 cloves
  • 2 teaspoon plain flour
  • 3 cup (750ml) beef stock
  • 1 lebanese cucumber (130g), seeded, grated coarsely, drained
  • 1 small brown onion (80g), chopped finely
  • 400 gram yoghurt
  • 1/4 teaspoon chilli powder
  • 1 teaspoon toasted black mustard seeds
  • 1 tablespoon coarsely chopped fresh coriander
  • 1 tablespoon coarsely chopped fresh mint
Spicy dhal
  • 2 tablespoon vegetable oil
  • 2 clove garlic, crushed
  • 1 centimetre piece fresh ginger (5g), grated finely
  • 1 medium brown onion (150g), chopped finely
  • 3 teaspoon chilli powder
  • 2 teaspoon white sugar
  • 2 teaspoon garam masala
  • 2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 1 cup (200g) red lentils
  • 400 gram can crushed tomatoes
  • 1 celery stalks (100g), trimmed, sliced thinly
  • 2 tablespoon lemon juice
  • 2 1/2 cup (625ml) vegetable stock
  • 1/3 cup (80ml) cream
  • 2 tablespoon coarsely chopped fresh coriander


Vindaloo with raita and spicy dhal
  • 1
    Dry-fry cumin, garam masala and cardamom in large heated frying pan; stir over low heat until fragrant. Combine roasted spices with ginger, garlic, chilli, vinegar and tamarind in large bowl, add beef; toss beef to coat in marinade. Cover; refrigerate 1 hour or overnight.
  • 2
    Melt ghee in large frying pan; cook onion, cinnamon and cloves, stirring, until onion is browned lightly. Add beef mixture; cook, stirring, until beef is browned all over. Stir in flour; cook, stirring, 2 minutes. Gradually add stock; bring to a boil, stirring. Reduce heat; simmer, uncovered, 1 hour.
  • 3
    Meanwhile, make spicy dahl: Heat oil in large heavy-based saucepan; cook garlic, ginger and onion, stirring, until onion softens. Add chilli, sugar, garam masala, turmeric, coriander and cumin; cook, stirring, until fragrant. Add lentils, undrained tomatoes, celery, juice and stock; bring to a boil. Reduce heat; simmer, covered, about 30 minutes or until lentils are tender.
  • 4
    Blend or process dhal mixture, in batches, until puréed; return to pan. Add cream and coriander; cook, stirring, until heated through.
  • 5
    Make the raita: Combine ingredients in medium bowl.
  • 6
    Serve vindaloo with spicy dhal, raita and, if desired, a bowl of crisp pappadums.


Both the vindaloo curry and the spicy dhal are best made a day ahead to allow their flavours to develop fully. Round steak and skirt steak are also suitable for this recipe.

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