beef vindaloo

Authentic, easy  to make melt-in-your-mouth beef curry to tantalize your tastebuds!

Beef Vindaloo

onions

garlic cloves, chopped

turmeric (turmeric powder)

red chili powder

tomatoes (medium), chopped

tomato paste (purée)

cider vinegar (see notes)

white sugar

water

Salt

Coriander (cilantro) leaves, chopped,

Get the recipe here

Place beef in a large bowl. Add vindaloo...

Place beef in a large bowl. Add vindaloo paste. Toss to coat. Cover and marinate in the refrigerator for at least an hour or overnight if possible.

Meanwhile heat oil in a large frying pan...

Meanwhile heat oil in a large frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent. Add chopped garlic, and sauté, stirring, for 1 minute or until fragrant.

Add ground turmeric, red chili powder, tomatoes, tomato...

Add ground turmeric, red chili powder, tomatoes, tomato paste and vinegar. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and mushy.

Add beef and sugar. Season with salt. Stir...

Add beef and sugar. Season with salt. Stir to combine. Cook, stirring occasionally, for about 10 minutes.

Pour in water. Stir.

Bring to the boil. Reduce heat to medium....

Bring to the boil. Reduce heat to medium. Cover and simmer for about an hour or until beef is cooked through and the sauce is thick.

Instant Pot Beef Vindaloo

beef

onion

green chili (sliced)

tomato (chopped)

ghee

tsp ground cinnamon

cloves

mango powder

tsp turmeric

tbsp Kashmiri chili powder

tsp black pepper

onion (chopped)

garlic

ginger (minced)

lemon juice

tsp coarse sea salt

tsp honey

tamarind pulp

tbsp white vinegar

cardamom pods (bashed)

In a blender, add chopped onion, garlic, ginger, honey, tamarind pulp, lemon juice, vinegar,  ground spices, mango powder,  salt and black pepper and pulse until smooth.

Add beef. paste and cardamom pods in a bowl and mix well. Refrigerate to marinate for about 24 hours.

Now, heat ghee in the inner pot of Instant pot and add onion wedges. 

Sauté for about 10 minutes and add beef with marinade.

Cook for about 5 minutes and add remaining ingredients in the Instant pot.

Close the lid and press the “Manual” button.

Cook for about 35 minutes on HIGH pressure and release the pressure naturally through the steam vent.

Open the lid and remove the solids from the sauce and press the “Sauté” button.

After 10 minutes, dish out and serve hot.

This Beef vindaloo is hot with chilli and sour with tamarind, vinegar and lemon juice, heavily spiced this really is a wonderful curry!

Beef Vindaloo Recipe

400 g (14 oz) Stewing Beef

g (2/3 Cup) Onion

Green Chilli Peppers

Medium Tomatoes

ml (1/2 Cup) Water

Tbsp Ghee

Tsp Ground Cinnamon

Tsp Ground Cloves

Tsp Amchoor, AKA mango powder

Tsp Ground Turmeric

Tsp Ground Cumin

Tbsp Kashmiri Chili Powder

Tsp Ground Black Pepper

g (1/3 Cup) Onion

Cloves Garlic

Tbsp Minced Ginger

Lemon

Tsp Coarse Sea Salt

Tsp Honey

Tbsp Tamarind Pulp

Tbsp White Vinegar

Cardamom Pods

Cut the beef into 3cm cubes.

Add all of the ingredients for the marinade...

Add all of the ingredients for the marinade with the exception of the cardamom pods to a blender and blitz to a paste.

Add this paste with the cardamom pods to...

Add this paste with the cardamom pods to the cubed beef.

Allow to marinade for at least 8 hours...

Allow to marinade for at least 8 hours although it is better to do it for 24.

Cut the onion into 8 wedges.

Thinly slice the chilli pepper.

Dice the tomatoes.

Place the Instant Pot in saute mode.

When hot add the ghee followed by the...

When hot add the ghee followed by the onions.

Cook until they begin to colour.

Add the beef with the marinade stir to...

Add the beef with the marinade stir to combine with the onions.

Throw in the tomatoes, green chilli pepper, and...

Throw in the tomatoes, green chilli pepper, and water.

Seal the lid and cook for 35 minutes...

Seal the lid and cook for 35 minutes on high pressure.

Allow a 10 minute natural pressure release before...

Allow a 10 minute natural pressure release before opening the pressure valve.

Remove the meat with a slotted spoon.

Set the Instant Pot to saute mode and...

Set the Instant Pot to saute mode and reduce the sauce by 2/3rds

Return the beef, stir and serve.

Heat a heavy-based pan over a medium high...

Heat a heavy-based pan over a medium high heat.

Add the ghee followed by the onion and...

Add the ghee followed by the onion and cook until it starts to colour.

Add the beef and stir to combine with...

Add the beef and stir to combine with the onions.

Stir to combine and bring to a boil.

Reduce the heat and add a lid.

Cook gently for 90 minutes.

Remove the lid and cook for a final...

Remove the lid and cook for a final 30 minutes on a gentle simmer.

https://mediavine-res.cloudinary.com/video/upload/gplwl4h6y8dxiqaqi8oz.mp4

This beef vindaloo recipe is a British Indian restaurant style hot and sour curry and has both Instant Pot and stovetop instructions.

Beef Vindaloo in the Instant Pot

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Beef Vindaloo

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Beef Vindaloo Recipe

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