Beef Vindaloo Curry
Description
A rich, spicy, and aromatic Pakistani-style beef vindaloo curry cooked effortlessly in a pressure cooker with tender beef with bone, robust whole and powdered spices, yogurt, and a tangy finish.
Ingredients
Main Ingredient:
For the Vegetable Base:
For the Spice Blend:
For Finishes & Garnish:
Instructions
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Heat 1/4 cup of oil in a pressure cooker and sauté the sliced onions until translucent.
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Add the chopped tomatoes, garlic, and ginger, sautéing briefly.
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Add all the dry spices (salt, red chilli powder, turmeric, whole coriander, coriander powder, black pepper powder, peppercorns, caraway seeds, cumin seeds, and chilli flakes) directly into the pot.
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Add the 1 kg beef chunks and mix well with the spice-vegetable base. Cover and let cook for 5-8 minutes until the meat releases its natural moisture.
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Pressure cook the beef with a little water (or pressure cook for about 3 whistles / 20-25 minutes) until the meat is roughly 90-100% tender and cooked through. Let it depressurize naturally.
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Transfer to a large pan if needed, add 1/2 cup of yogurt for creaminess, and simmer on high flame until the oil separates and the gravy thickens nicely.
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Stir in sliced green chillies and fresh cilantro. Finish with a squeeze of fresh lemon juice and a garnish of julienned ginger.
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Serve hot with garram naan or steamed rice!
Note
Cooking this beef vindaloo in a pressure cooker cuts down preparation time significantly while keeping the beef tender and juicy on the bone.
Adding yogurt towards the end gives the spicy gravy a rich, glossy, and creamy balance.
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