Step 1: Marinate the Beef
In a mixing bowl, combine the beef cubes with vinegar, ginger-garlic paste, turmeric powder, chili powder, ground cumin, ground coriander, and salt. Coat the beef thoroughly and let it marinate for at least 30 minutes, or for best results, overnight in the fridge.

Step 2: Prepare the Vindaloo Spice Base
Heat oil in a large pot over medium heat. Add the mustard seeds and dried red chilies, letting them splutter. Then add the onions and cook until they are golden brown and caramelized.

Step 3: Add Ginger-Garlic Paste
Once the onions are browned, stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant.

Step 4: Cook the Beef
Add the marinated beef to the pot and brown the pieces on all sides. Stir occasionally to avoid burning the spices.

Step 5: Add Tomato Puree and Spice Blend
Pour in the tomato puree, cinnamon powder, cloves, and cardamom pods. Stir well and cook for 5 minutes to allow the tomatoes to break down and blend with the spices.

Step 6: Simmer the Vindaloo
Add enough water to cover the beef, then bring it to a boil. Lower the heat and let it simmer for 1 to 1.5 hours or until the beef is tender and the sauce has thickened. Check for seasoning and adjust with salt or sugar to taste.

Step 7: Garnish and Serve
Once the beef is cooked, garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.