The name Vindalho comes from Vin or Wine and Alho or Garlic. Contrary to popular belief, Aloo does not mean potatoes and potatoes are not added to this dish. The Portuguese sailors carried their meat in a mixture of wine and garlic to preserve the meat. Wine over time turns to Vinegar and the basic flavour profile of this dish was born. The residents of Goa however spiced it up with chillies and other spices and Vindaloo as we know it today became our most treasured dish. And if you like to pronounce it right, its Vin-Daa- luuu not Vin-de-loo.
|For vindaloo masala:|
|Dry chile peppers||10 (Red dried Kashmiri Chillies)|
|Cinnamon stick||1 Inch|
|Cumin seeds||1 Teaspoon|
|Black mustard seeds||1/4 Teaspoon|
|Tumeric powder||1/2 Teaspoon|
|Garlic||6 Clove (30 gm)|
|Ginger sticks||1 Inch|
|Goa vinegar/Red wine vinegar||1/4 Cup (4 tbs) (or malt vinegar)|
|Boneless beef chunks||907 Gram (2 lbs)|
|Ground onion||1 Cup (16 tbs)|
|Pureed tomato||1 Cup (16 tbs)|
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 overnight.
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.
11. Serve and enjoy!