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Beef Vindaloo.

Ninja Foodie Beef Vindaloo

Kurt
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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Pressure Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Course, Stew
Cuisine Indian
Method Pressure Cooker
Servings 4
Calories 456 kcal

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

Calories: 456kcalCarbohydrates: 8gProtein: 53gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 141mgSodium: 895mgPotassium: 1073mgFiber: 2gSugar: 3gVitamin A: 280IUVitamin C: 6mgCalcium: 78mgIron: 6mg

Adapted From

https://easyhealthyrecipes.com/beef-vindaloo/

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

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