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Beef Vindaloo

3.02 from 66 votes
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Ingredients Method

Ingredients
  

Vindaloo Masala
  • 10 Red dried Kashmiri Chillies
  • 1 inch stick of cinnamon
  • 6 cloves
  • 1 tsp cumin seeds
  • 1/4 tsp black mustard seeds
  • 10 peppercorns
  • 1/2 tsp turmeric
  • 6 cloves garlic
  • 1 inch stick of ginger
  • 1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
Beef
  • 2 lbs - 907 gms boneless Beef chunks
  • 1 cup ground Onion
  • 1 cup pureed Tomato
  • 8 oz Water
  • Salt to taste

Method
 

  1. Clean the chillies and soak overnight in hot water to soften the skins
  2. Prepare the masala by grinding all the ingredients together, adding some of the chilli water as required
  3. Pour the marinade all over the meat and mix it to coat it and for best results, marinate this over night
  4. Set the instant pot to saute mode and heat up some oil
  5. Add the ground Onion and allow this to saute
  6. Add the blanched and pureed tomatoes
  7. Add the water and salt to taste
  8. Close the pressure cooker, cancel saute mode, select pressure cooker and set the time to 20 mins
  9. After the timer goes off, let the steam naturally escape and when the valve drops it’s safe to open
  10. If a thicker gravy is desired, set the IP to sauce mode again and thicken the gravy