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Beef Vindaloo Pressure Cooker & Stovetop

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

A vindaloo is one of the classic standout dishes on the British Indian restaurant menu. It is spicy, “fiercely” spicy with a sour edge.

Portrait close up image of a beef vindaloo curry in a copper coated curry bowl served with basmati rice and a naan bread

What is a Vindaloo Curry?

Despite the fact that much British Indian food is influenced by Northern India, Pakistan and Bengal, this dish is from the south, Goa to be precise.

Well strictly speaking it is actually a Portuguese dish that got the Indian treatment hundreds of years ago.

It would originally have been Pork Vindaloo, it is now much more closely associated with chicken but I love beef vindaloo.

I like using beef because it has a much strong flavour. This allows me to really play with the sour elements.

Rather than just use the traditional vinegar I use a combination of vinegar, tamarind and lemon juice.

Tamarind is the sour element in curries like my chicken pathia and minced pork curry.

It has a complex sweet and earthy tone as opposed to the comparative simplicity of vinegar that I use in my chicken pickle recipe.

Indian food has a long association with pressure cookers and an Instant pot curry is a beautiful thing.

This dish cooks equally well in both an Instant Pot and on the stovetop. I have provided instructions for both although I usually use my Instant Pot.

Portrait image of a beef vindaloo curry in a copper coated curry bowl served with naan bread

Ingredient Advice.

First of all this is a hot curry, it is meant to be hot, the spice balances the sourness. If you change either then the dish is out of balance so avoid trying to either increase or decrease the chilli in this curry.

I typically use one of two cuts of beef for this vindaloo recipe, that is either neck or shin.

Both really do add a body to the sauce that other cuts simply do not, this accentuates the smooth mouthfeel of the ghee.

You could use cuts like rump and brisket or even a pack of “stewing beef”, they all work really well.

Finally the tamarind, I use a 2.5-3cm cube of tamarind pulp and add 3-4 tablespoons of boiling water.

Allow it to sit whilst stirring occasionally and then pass it through a fine mesh sieve.

It is a messy job but I find it better than the concentrates or store-bought pastes which all vary in intensity a lot

Portrait overhead image of a beef vindaloo curry in a copper coated curry bowl served with basmati rice and a naan bread

Serving Suggestions.

When it comes to sides for curry recipes I am a pretty simple guy.

I favour simply boiled or steamed rice and a flat bread of some description.

My main curry flatbread squeeze is naan bread is my first love when it comes to curry.

Now you can, of course, opt for a chapati or roti of some description.

I also think that the sour flavours of this curry work with two other things, the first is potatoes. As a result, Bombay potatoes or aloo methi make a great side dish if you wanted something with a little more oomph.

The second thing that is the perfect compliment to the hot and sour flavours of this beef vindaloo is a bit of sweetness. A mango chutney would be a perfect addition.

Square image of a beef vindaloo curry in a copper coated curry bowl served with basmati rice and a naan bread
Yield: 2 Servings

Beef Vindaloo Recipe

Prep Time: 5 minutes
Cook Time: 55 minutes
Marinade Time: 8 hours
Total Time: 9 hours

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


  • 400 g (14 oz) Stewing Beef
  • 100 g (2/3 Cup) Onion
  • 2 Green Chilli Peppers
  • 2 Medium Tomatoes
  • 125 ml (1/2 Cup) Water
  • 2 Tbsp Ghee

For the Marinade:

  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Ground Cloves
  • 1 Tsp Amchoor, 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 (1/3 Cup) Onion
  • 8 Cloves Garlic
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Lemon Juice
  • 1 Tsp Coarse Sea Salt
  • 1 Tsp Honey
  • 3 Tbsp Tamarind Pulp
  • 3 Tbsp White Vinegar
  • 12 Cardamom Pods


  1. Cut the beef into 3cm cubes.
  2. Add all of the ingredients for the marinade with the exception of the cardamom pods to a blender and blitz to a paste.
  3. Add this paste with the cardamom pods to the cubed beef.
  4. Allow to marinade for at least 8 hours although it is better to do it for 24.
  5. Cut the onion into 8 wedges.
  6. Thinly slice the chilli pepper.
  7. Dice the tomatoes.

Instant Pot Instructions.

  1. Place the Instant Pot in saute mode.
  2. When hot add the ghee followed by the onions.
  3. Cook until they begin to colour.
  4. Add the beef with the marinade stir to combine with the onions.
  5. Throw in the tomatoes, green chilli pepper, and water.
  6. Seal the lid and cook for 35 minutes on high pressure.
  7. Allow a 10 minute natural pressure release before opening the pressure valve.
  8. Remove the meat with a slotted spoon.
  9. Set the Instant Pot to saute mode and reduce the sauce by 2/3rds
  10. Return the beef, stir and serve.

Stovetop Instructions.

  1. Heat a heavy-based pan over a medium high heat.
  2. Add the ghee followed by the onion and cook until it starts to colour.
  3. Add the beef and stir to combine with the onions.
  4. Throw in the tomatoes, green chilli pepper, and water.
  5. Stir to combine and bring to a boil.
  6. Reduce the heat and add a lid.
  7. Cook gently for 90 minutes.
  8. Remove the lid and cook for a final 30 minutes on a gentle simmer.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 426Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 1447mgCarbohydrates: 42gFiber: 9gSugar: 19gProtein: 17g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Wednesday 18th of May 2022

Hi Brian, I would love to make this curry but can’t find tamarind pulp anywhere nearby. Can I use tamarind purée instead, or is that not quite the same? Thank you!

Brian Jones

Thursday 19th of May 2022

Hi Candace... Yes, you can use any of the variety of tamarind purees or concentrates out there. I would add a word of caution though, they all vary quite considerably in my experience so it is difficult to give you an "amount" to use.

If I were you I would make it in a pot on the stovetop first and cook it slowly so that you can taste what you are adding once you have got the amount right you can add it to your IP roster of recipes :)



Wednesday 25th of August 2021

I just made this last night and it's one of the best curries I've ever made, both husband and daughter had a great time eating it. Thank you for the recipe!

Brian Jones

Friday 27th of August 2021

You are welcome Ida, glad that you and yours enjoyed it :)

Stephen Ayres

Sunday 12th of April 2020

Hi Brian, this is your best curry dish I’ve cooked to date - so delicious ?. Haven’t tried them all yet though. The mango powder (something I’ve never heard of) worked so well with the spices. I used chilli flakes (1 heaped tsp) instead of the chilli powder. Fantastic!

One thing I’m not sure of is the calories counting. The ingredients apart from the ghee doesn’t seem to add up to 1000 plus calories per person nor does the fat content? Is it correct? Many thanks ?

Brian Jones

Wednesday 15th of April 2020

Hi Stephen, glad you like it! Mango powder is a glorious ingredient that adds a great sour element!

On the calories, I've done some closer digging and the third party calculator that I have plugged into my site says it is correct. It claims that 500g of beef runs to nearly 1500 calories, my fitness pal puts it at half that.

I'm afraid I have no answers, the problem with all of these calory counters is that there are always outliers, this appears to be one of them.

Fiona Hayes

Saturday 28th of March 2020

Could you use chicken instead of beef. Love it with beef but need to use some chicken I have in the fridge

Brian Jones

Sunday 29th of March 2020

Hi Fiona... Yes, you could do this with chicken, I would reduce the cooking time to 12-15 minutes for thighs and 10-12 minutes for chicken breast, put them in whole and then break them down after cooking.

The spicing mat be a little bold though and you will lose the flavour of the chicken, if I were cooking this for chicken I would likely scale back the spicing a little, say a quarter and omit the armchoor. Then move to a slightly less pokey vinegar like apple vinegar to mellow it out a little. Adding some fennel seed to a chicken variant would also be delicious.


Thursday 25th of July 2019

Thanks for the great recipe. I’ve used it several times now. Today will be the first with mango powder.

Brian Jones

Monday 29th of July 2019

So glad you enjoy it Cathy :)

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