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Beef Vindaloo

2.8 from 45 votes


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


  • 2 lbs - 907 gms boneless Beef chunks
  • 1 cup ground Onion
  • 1 cup pureed Tomato
  • 8 oz Water
  • Salt to taste


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