This recipe came from Madhur Jaffrey’s Quick & Easy Indian Cooking. My husband and I really love Indian food, but it can be really rich in the restaurants and loaded with allergens!
I like making our own to control the quality of ingredients and and type of fat going into the dish. This a super flavorful, slowly simmered meat, a favorite of my husband’s.
Your taste buds will do a little dance when they encounter all the lovely flavors. We serve ours with some crispy soccas, Indian seasoned rice, and some vegetables. If gluten is still on your menus, Trader Joe’s has several great varieties of naan, some fresh, and some frozen!
INSTANT POT/PRESSURE COOKER OPTION:
I’ve included a pressure cooker option for you too in the recipe!
Instant Pot Vindaloo Recipe:
Tender Indian Meat Cubes- Vindaloo
- 1 1/2 tablespoons brown mustard or Dijon
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon cayenne pepper omit or reduce for spice-sensitive, or increase if you like a spicy punch
- 1 teaspoon salt
- 2 teaspoons red wine vinegar
Mix the spice paste together and set aside.
Heat the oil over medium-high heat. Cook the onion until softened and turning brown.
Add in the garlic, stir fry for 30 seconds, then add the spice paste.
Stir fry for another minute, and then add the meat cubes, stir frying for several minutes.
Add in the coconut milk and water, stir to mix.
Bring to a boil, cover, and reduce heat to simmer for 60-90 minutes until meat cubes are tender. If it is overly saucy, I usually remove the lid and boil it to reduce the liquid. Likewise, if it seems overly dry, it's OK to add a few more tablespoons of water!
Instant Pot/Pressure Cooker
Follow steps 1-5, then bring the mixture to high pressure. Cook for 20 minutes. Do a quick release, remove the lid, and boil off some of the extra liquid with a rapid simmer. OR Instant pot, steps 1-5 then lock on the lid, set for 20 minutes on manual mode.Quick release, then hit saute to simmer some of the liquid off.
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