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, it’s Vin-Daa- luuu not Vin-de-loo.
Like most recipes, this has evolved as well and today it’s made with other proteins as well like Chicken, Beef and Shrimp and there is even a vegetarian version made with mushrooms. There are purists that believe that it’s not Vindaloo if it’s not made with pork and to them I say, it’s 2020, evolve dammit!
Enter for your chance to win one of 3 – 8 oz jars of home-made Vindaloo-Vindaloo masala.
To enter view the video on YouTube https://youtu.be/MIpG6wTWhow or https://bit.ly/WinVindaloo
Leave a comment with the hashtag #ilovevindaloo
You can enter as many times as you like
Contest starts Thursday Dec 17 and ends Thursday Dec 31
Winner(s) will be contacted and prize must be picked up in Markham, Ontario, Canada (curb side pick up)
Winner(s) can pick up within 6 months from the date the contest ends – please give me two days notice to make a fresh batch.
Potential winner MUST be a subscriber of Kravings Food Adventures on YouTube
Here are the ingredients and steps to make this recipe!
Vindaloo Masala
10 Red dried Kashmiri Chillies
1 inch stick of cinnamon
6 cloves
1 tsp cumin seeds
1/4 tsp black mustard seeds
10 peppercorns
1/2 tsp turmeric
6 cloves garlic
1 inch stick of ginger
1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
Beef
2 lbs – 907 gms boneless Beef chunks
1 cup ground Onion
1 cup pureed Tomato
8 oz Water
Salt to taste
Instructions
Clean the chillies and soak overnight in hot water to soften the skins
Prepare the masala by grinding all the ingredients together, adding some of the chilli water as required
Pour the marinade all over the meat and mix it to coat it and for best results, marinate this over night
Set the instant pot to saute mode and heat up some oil
Add the ground Onion and allow this to saute
Add the blanched and pureed tomatoes
Add the water and salt to taste
Close the pressure cooker, cancel saute mode, select pressure cooker and set the time to 20 mins
After the timer goes off, let the steam naturally escape and when the valve drops it’s safe to open
If a thicker gravy is desired, set the IP to sauce mode again and thicken the gravy
Bookmark the recipe on my blog – https://kravingsfoodadventures.com/beef-vindaloo-vindalho-vindhial/
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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