കൊച്ചിക്കാരുടെ സ്വന്തം ബീഫ് വിന്താലു | Beef Vindaloo - Kochi Style | Malayalam

Описание: The word vindaloo is a jumbled pronunciation of the Portuguese dish carne de vinha d'alhos (meat marinated in wine-vinegar and garlic), which was introduced to Indians in 15th century by Portuguese explorers. The dish was tweaked to meet the local conditions.


Kerala Beef Vindaloo
Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices.


Cooking time- 30 minutes
Prep time- 25 minutes
Recipe Type- Meat curry/side dish
Cuisine- Kerala

Ingredients

Beef cubed- 500gms
Onion finely chopped- 2
Curry leaves- a few
Green chilly-1
Salt to taste
Coconut oil- 3 tbs


For the marinade
Red chilly powder- 2 tbs
Kashmiri chilly powder- 1 tbs
Turmeric powder- 1/2 tsp
Black pepper- 1 tsp
Ginger- 2 inch thick piece
Garlic- 5-6 pods
Cumin seeds- 1/2 tsp
Mustard seeds-1 tbs
Cinnamon- 1 pieces
Clove- 3
Cardamon- 2
Vinegar- 2 Tbs


Grind the chilies, mustard seeds, fennel seeds, pepper, cumin, cinnamon, clove, and cardamon in a mixer. Add vinegar and make a fine paste of this mixture along with ginger and garlic. Mix Kashmiri chilli powder and salt. Marinate the beef with this paste. Cover and refrigerate and let it marinate for at least 30Mins.



Note- The longer the marinade the better it tastes. It is good to marinate it overnight. If you plan to marinate it overnight make a marinade paste with water instead. Mix vinegar one hour before cooking.


Set Instant pot to saute function high mode. When it is warm add coconut oil and add sliced onion, green chilly and curry leaves. Saute till onions turn golden brown. This will take about 5-6 minutes.
Add the meat and saute the meat for another 7-8 minutes or till it is slightly brown.
Add some water. The meat will release and cook in its water.
Close the lid and check the steam release handle. Turn it to sealing position.
Press manual or pressure cook on high. Set the time for 20 minutes. Once cooked allow pressure to release naturally for 10 minutes. It is ready to serve.
If you find that the gravy is not thick enough, cancel and set again to saute mode for another 5-6 minutes. Serve with rice, appam, naan or bread.