Instant Pot Beef Vindaloo
Chunks of beef coated in authentic Indian spices is sure to satisfy your hunger. The combination of honey and tamarind adds a punch of sweet and sour flavors to the dish, impressing the whole family.
Servings 1
Calories 393kcal
Ingredients
- 250 g beef shin cut into 3 cm chunks
- 1 onion cut into wedges
- 1 green chili sliced
- 1 tomato chopped
- 1 cup water
- 1 tablespoon ghee
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon mango powder
- ½ teaspoon ground turmeric
- 1 tablespoon Kashmiri chili powder
- ¼ teaspoon ground black pepper
- ½ onion chopped
- 4 garlic cloves
- ½ ginger minced
- ½ tablespoon lemon juice
- ½ teaspoon coarse sea salt
- ½ teaspoon honey
- ¼ cup tamarind pulp
- 1 ½ tablespoon white vinegar
- 6 cardamom pods bashed
Instructions
- In a blender, add chopped onion, garlic, ginger, honey, tamarind pulp, lemon juice, vinegar, ground spices, mango powder, salt and black pepper and pulse until smooth.
- Add beef. paste and cardamom pods in a bowl and mix well. Refrigerate to marinate for about 24 hours.
- Now, heat ghee in the inner pot of Instant pot and add onion wedges.
- Sauté for about 10 minutes and add beef with marinade.
- Cook for about 5 minutes and add remaining ingredients in the Instant pot.
- Close the lid and cook on high pressure for 35 minutes.
- When cooking time is complete, wait for a natural relase for 10 minutes and then do a quick release.
- Open the lid and remove the solids from the sauce and press the “Sauté” button.
- After 10 minutes, dish out and serve :)
Nutrition
Calories: 393kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 1353mg | Potassium: 967mg | Fiber: 12g | Sugar: 33g | Vitamin A: 1043IU | Vitamin C: 45mg | Calcium: 163mg | Iron: 4mg