BEEF VINDALOO (Pakistani) Bajias Cooking


For this recipe start frying the sliced 2 md sz onions with oil ½ – ¾ cup until its brown in oil. Add 1 whole garlic L sz, 2 L sz tomatoes sliced and mix it, add 1¼ kg beef, 1ts full salt, 1ts full chilli powder, 1ts full coriander powder, 1ts full cumin seeds and ½ ts turmeric. Cover and cook on md heat until the beef releases water then pressure cook depending upon your pressure cooker you can increase or decrease the time. Then open the pressure cooker add ½ ts ground garam masala, ½ ts full whole black pepper and 1 L sz bay leaf. Fry well until the oil separates. Add tomato paste 2 tbs and fry it then add 1 L spoon of Greek style yogurt, mix it well and add 1 L habanero chilli, 5-6 green chillies, fresh coriander.



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  1. India is biggest exporter of beef in world, do u know this beef come to pakistan as reexport via other countries. do u know the beef is actually having rat meat and dog meat. have u tasted the meet.

  2. Hello Bajiya, I love all your recipes and regularly make them but this is not how vindaloo is made. You have to dip red chillies, garlic, etc in vinegar for about an hour and make a paste and then fry the meat in it. The term "vindaloo" is an Indianised Portuguese concoction of the words "vin" = vinegar and "alho" = garlic. Tomatoes, yogurt and garam masala are never used.

  3. Authentic Vindaloo cant be made without vinegar.. This recipe is totally different from Indian Vidaloo recipe.. However its good to see different variations as cooking is all about inspiration..

  4. Salaam Bajya I saw it just in time to prepare something for my family for dinner.Thank you so much another great recipe from you <3

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