This Beef Vindaloo is my take on the Anglo Indian Vindaloo which is a take on the Indo Portuguese classic from Goa, who said fusion food is new?
Instant Pot Beef Vindaloo.
Yes, I know it is summer. Yes, I know it is hot out there! But aint nothing getting between me and my love for a good curry and this beef vindaloo is definitely good curry.
Vindaloo has appeared here on the blog before with a fun pot roast take on a traditional pork vindaloo. It really is traditionally a pork dish with Portuguese leanings from India. Who said fusion food is new?
This beef vindaloo though is much more like a traditional curry, a pile of beautiful, brown food.
Food bloggers seem to have a problem with brown foods, most take the approach of liberally sprinkling with some green stuff to hide the brown. However, you all know that ain’t me!
This is brown food at its best. It is hot, warming, welcoming spicy and all sorts of love wrapped up in a bowl.
What Does Vindaloo Taste Like?
Like all good
This is brought to you by vinegar, lemon juice, tamarind and a magical spice called
It adds a rich sourness to the dish that the liquids do not bring on their own.
It is certainly one of the less well-known spices in the Indian store cupboard but one I love.
If I can get it out here in the Hungarian wilderness I suspect you should be able to dig it up with a little effort. If not you can omit it.
I would not add any more sour liquids personally as that would take it off in the wrong direction.
If you like sour notes in your spicy food you really should check out my Indian Chicken Pickle Recipe!
What To Serve With Your Vindaloo Curry?
When it comes to sides for curry recipes I am a pretty simple guy. I strongly favour a simply boiled or steamed rice and a flat bread of some description.
The reasoning behind that is that curries are so insanely punchy on flavour that often flavours in side dishes are often lost. But the idea also accounts for the spice in curries, plain rice and breads are perfect cooling agents.
Now I’m not gonna tell you how to boil rice, there are a million sources online. The only advice I will offer make sure you season well enough.
There is nothing more unpleasant than underseasoned rice as far as I am concerned.
Bread on the other hand, bread I can definitely help you out with. I have mentioned before that naan bread is my first love when it comes to curry.
Unless my curry is dry then it is always my go to, and this beef vindaloo recipe is certainly not a dry curry.
Now you can, of course, opt for a chapati, and I can certainly help you out there too. This is my Chapati recipe!
Curry and the Instant Pot.
As you can see this beef vindaloo curry is cooked in the Instant Pot. But you could simmer on the stove top for 3 hours if you wish and it will be just as tasty.
Personally, I hate having slow cooked food when I am hanging around the house, it is absolute torture for someone who works from home. It is like being waterboarded with the promise of dinner.
You just have to wait 3 bloody hours whilst all the lovely goodness wafts around your nostrils.
Whilst we are on the subject of the Instant Pot I received a kind comment from someone, a couple of weeks ago on a previous Instant Pot recipe. They complained that it was for the Instant Pot and that I did not make it clear enough.
You know apart from it being in the title of both the recipe and page, the URL of the page. Oh yes, and the instructions and in the blurb.
I wrote a lovely response in my own way. Explaining that if the person could not work out that the recipe was for the Instant Pot then they should probably not be allowed in the kitchen with sharp knives and hot stoves before taming it somewhat.
Anyway if you are that person and you are reading this. THIS IS AN INSTANT POT RECIPE!
Love Brian X
- 500 g Beef Shin, Cut into 3cm chunks
- 100 g Onion, Cut into wedges
- 2 Green Chile, Sliced
- 2 Tomatoes, Roughly chopped
- 150 ml Water
- 2 Tbsp Ghee
For the Marinade:
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
- 1 Tsp Armchoor, AKA mango powder
- 1 Tsp Ground Turmeric
- 1/2 Tsp Ground Cumin
- 2 Tbsp Kashmiri Chili Powder
- 1/2 Tsp Ground Black Pepper
- 50 g Onion
- 8 Cloves Garlic
- 25 g Ginger
- 1 Tbsp Lemon Juice
- 1 Tsp Coarse Sea Salt
- 1 Tsp Honey
- 50 ml Tamarind Pulp
- 3 Tbsp White Vinegar
- 12 Cardamom Pods, Bashed
- 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 the chopped beef and allow to marinade for at least 12 hours although it is better to do it for 24.
- When your marinade is finished heat the ghee in either a frying pan (medium hot) or in the InstantPot (high) on saute mode and cook the onions for 10 minutes until golden.
- Now add the beef with the marinade and brown for five minutes.
- Add the remaining ingredients to your InstantPot, seal the lid and cook for 35 minutes on high pressure with a 10 minute natural pressure release.
- When the pressure has been released remove the solids from the sauce with a slotted spoon and reduce the sauce on saute mode (high) until a thick and unctuous sauce is achieved (stirring occasionally), this should take around 10 minutes.
- Return the beef to the sauce and stir to coat.
You can of course cook this on the stove top, rather than use the InstantPot cook over a low-medium heat for 3 hours stirring occasionally.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1030 Total Fat: 64g Saturated Fat: 28g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 250mg Sodium: 1577mg Carbohydrates: 42g Fiber: 9g Sugar: 19g Protein: 72g