Beef Vindaloo

BEEF VINDALOO

INGREDIENTS

• Beef/ Pork - 1kg cut into cubes
• Kashmeeri chilly powder - 20gm
• Turmeric powder-5gm
• Ginger garlic paste - 20gm
• Salt- pinch 

Wash and strained the meat and marinate with above spices.

Vindaloo paste (overnight soacking recommended)

• Garlic cloves - 30gm
• Ginger crushed- 20gm
• Shallots - 6 Nos
• Whole Kashmeeri chilly- 50gm
• Mustard seeds-10gm
• Cumin seeds- 10gm
• Coriander seeds - 10gm
• Cloves- 2gm
• Green cardamom -2gm
• Cinnamon sticks - 2gm
• Black pepper corns - 2gm
• White wine vinegar - 150ml (Substitute Malt vinegar/ palm vinegar or normal vinegar)

In a bowl add all the ingredients together and soak with little Luke warm water cover and keep for 12-18 hours then grind to a fine paste.

• Onion finely chopped - 4Nos
• Plum peeled tomatoes -100gm (or Fresh red ripen tomatoes) make a puree
• Tomato paste - 20gm
• Jaggery/ Brown sugar - 10gm
• Bay leaf - 3Nos
• Mustard oil/ Vegetable oil - 50ml

METHOD

1. In a pressure cooker add oil and sauté Onions and bay leaf and cook until caramelizing on slow fire add the marinated meat and sauté for 10 minutes 
2. Add the Vindaloo paste and cook for few minutes
3. Add tomato puree, paste, salt and enough water and cook for few minutes
4. Cover the cooker and cook for 3 Whistles (cooking time may vary in different cut or meat)
5. Once pressure off, open the cooker add jaggery and check seasoning.

Source: Chef Pillai