This classic Goan curry is full of flavor, but not too hot. It's perfect for a flavorful and filling meal. Get the ingredients, make the dish, and find out why the Portuguese settlers brought the original carne de vinha d'alhos to India!
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What is a Vindaloo?
We love vindaloo, and we've made it with different proteins: lamb (our favorite), pork, shrimp, and even duck. So when I found this recipe for beef vindaloo on Easy Healthy Recipes, I just had to try it, especially since it's different from the usual blazing-hot vindaloos we're used to.
Vindaloo is a curry from the Goan region of India. It was inspired by a dish brought by the Portuguese settlers, carne de vinha d'alhos, which was made from pork preserved on the ocean voyage by marinating it in vinegar and garlic. The local Goans added traditional Indian spices, which resulted in a more fiery flavor. This recipe is close to the original version, with less heat but still a ton of flavor.
Ingredients You'll Need
- 2 pounds beef stew meat
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons canola oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 cup beef stock
To Serve:
- Cooked rice optional
- Naan optional
- Raita optional
- Chutney optional
How to Make Beef Vindaloo
Here's the beef! I cubed a bottom round roast here, but you can use pre-packaged beef stew meat if you're pressed for time. I cut the roast into 1 ½ inch pieces, You can go up to 2 inches, but don't go any smaller. The beef will shrink quite a bit during cooking. I've tossed the beef with salt and pepper, so it's ready for the pot!
Set the Foodi (or Instant Pot) to Sauté/High and cook the beef until it's browned on all sides. Put it back in the bowl when it's done.
Add the onion and sauté for about 5 minutes, until it turns translucent. Then add the garlic and cook for 2 minutes.
Add the spices to the pot... look at those lovely colors!
Stir to mix the spices in, 30 seconds should do. Your kitchen will smell amazing!
Add the tomato paste and apple cider vinegar. Stir to combine and cook for a couple of minutes.
Add the beef stock and return the beef to the pot.
Set the pot to Pressure for 35 minutes. Remember that the pot can take up to 20 minutes to pressurize, and up to another 20 minutes to release the pressure after the cook time is up!
Here's the finished vindaloo! Serve with your favorite Indian accompaniments, like rice, naan, chutney, or raita.
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📖 Recipe Card
Ninja Foodie Beef Vindaloo
Special Equipment Needed
- 1 Pressure cooker Ninja Foodie, Instant Pot, etc.
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons canola oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 2 tablespoons tomato paste
- ¼ cup apple cider vinegar
- 1 cup beef stock
To Serve:
- Cooked rice optional
- Naan optional
- Raita optional
- Chutney optional
Instructions
- Put the stew meat into a large mixing bowl. Add the salt and pepper and toss to coat the meat.2 pounds beef stew meat, 1 teaspoon salt, ½ teaspoon black pepper
- Set the Foodie to Sauté/High and pour in the oil. Add the beef when the oil is hot and sauté until browned, about 5 minutes. Transfer the meat back to the bowl and set aside.3 tablespoons canola oil
- Add the onions to the pot and sauté until they're translucent, about 5 minutes.1 medium onion
- Add the garlic and cook for 2 minutes.3 cloves garlic
- Stir in garam masala, ground cumin, paprika, turmeric, mustard, cayenne, ginger, and cinnamon. Stir for 1 minute.2 teaspoons garam masala, 2 teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon ground turmeric, ½ teaspoon ground mustard, ½ teaspoon cayenne pepper, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon
- Add the tomato paste and apple cider vinegar, stir , and cook for 2 to 3 minutes.2 tablespoons tomato paste, ¼ cup apple cider vinegar
- Add the beef stock and return the beef to the pot. Pressure cook on high for 35 minutes, allow to natural release for 10 minutes, then do a quick release.1 cup beef stock
- Serve the vindaloo with your favorite curry accompaniments, such as rice, naan raita or chutney. Stir some plain yogurt into the vindaloo if it's a bit too hot for you!Cooked rice, Naan, Raita, Chutney
Nutrition Estimate
Adapted From
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Miranda says
Everyone in the family loved this, even the ones who don't like spicy food! It wasn't blazing hot, but there was plenty of flavor. We served it with rice and naan. Delicious!
Grey says
Hi Miranda, thanks for the review! And apologies for not responding sooner, I haven't been getting notifications about comments so I need to figure out what's wrong.