Beef Vindaloo, restaurant-style & the best tasting cooked effortlessly in the Instant pot…
Vindaloo is a popular Indian curry-based dish, however, its true origin was in Portugal. In Portuguese, this dish is called Carne de Vinha d’alhos.
Traditional Portuguese recipe called for marinating the meat in wine & garlic. However, in India, meat is marinated in garlic & vinegar. It’s a fiery & spicy dish, bursting with flavor & that will wake up your taste buds.
Making restaurant-style vindaloo is not that hard & can be made effortlessly in the Instant Pot. Sharing an easy version of beef vindaloo that will taste like restaurant style. Can be also made with chicken, lamb, or mutton. Vegetarians can make this with chickpeas or potatoes. Can be paired with basmati rice, ghee rice, naan, roti, or chapati.
- Dried red chilies- 10 (Kashmiri chilies for mild & regular chilies for hot)
- Whole black peppercorns- 1 tsp
- Coriander seeds- 1 tbsp
- Cumin seeds- ½ tbsp
- Garlic- 2 large cloves
- Ginger- 2 inch slice
- Whole cardamom- 3
- Whole cloves- 2
- Whole cinnamon- 2 inch slice
- Onion, chopped- ½ of an onion
- White Vinegar- 2 tbsp
- Salt- 1 tsp
- Beef, stew- cut, cubed- ½ kg or 1 lb
- Oil- 1 tbsp
- Onion, chopped- 1
- Tomato, chopped- 1
- Water- ¼ cup
- Cilantro, chopped- ¼ cup
- Salt- ½ tsp
- Yogurt, beaten- 1 tbsp
- If you like hot & spicy beef vindaloo, use regular dried red chilies. For mild version, use Kashmiri red chilies.
- In a bowl, soak the dried chilies in water for an hour.
- After an hour, add the soaked the dried chilies to a blender jar & add all the other ingredients mentioned for making the sauce.
- Add ¼ cup water used for soaking the red chilies.
- Grind everything to a smooth paste.
- I've taken ½ kg or 1 lb stew cut cubed beef.
- Add the sauce to the beef, combine well.
- Let marinate for an hour or for long, can be marinated overnight as well.
- Turn on saute setting, temperature should be medium. Let the stainless steel pot turn hot.
- Add oil & onion, season with ½ tsp salt.
- Saute till onions turn slight golden in color.
- Add tomatoes, cook for 2 minutes.
- Add the marinated beef, rinse the bowl with ¼ cup water & add that to the beef; combine well.
- Close the pot with the lid.
- Cancel saute setting.
- Select pressure cook setting, set the time to 30 minutes at high pressure.
- For fork-tender beef, has to be pressure cooked for 30 minutes. If you prefer firm cooked beef, pressure cook for 25 minutes.
- After 30 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- Open the lid, absolutely aromatic beef vindaloo.
- There will be enough gravy in the pot, let's thicken the gravy.
- Turn on saute setting, temperature should be normal.
- Cook for a few minutes till the gravy has thickened.
- Garnish with chopped cilantro.
- Take the pot out of the main pot & keep covered for some time.
- Serve in a bowl.
- Take yogurt in a bowl, and whisk well.
- Drizzle yogurt over the beef vindaloo, enjoy with rice, naan, roti, chapati or pita bread.
If using boneless chicken, pressure cook for just 5 minutes.
If using bone-in chicken, pressure cook for 10 minutes.
Lamb & mutton have to be pressure cooked for 30 minutes.
Vegetarians, make this with chickpeas or potatoes.