Vindaloo is known as a popular Goan curry, but it is actually of Portuguese origin. The dish was brought to India by explorers where the recipe was adapted using local ingredients and spices. This spicy curry calls for vinegar, which adds a tangy flavor to the stew. I recommend using pork shoulder in this recipe because it results in tender and juicy meat.
- 4 tablespoons oil of choice
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 2 onions, diced
- 1 Serrano pepper or green chili, minced
- 2 pounds pork shoulder, cut into 1.5 inch cubes
- 3 tablespoons minced garlic
- 1 tablespoon minced ginger
- 4 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon coriander powder
- ½ teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon black pepper
- ¼ – ½ teaspoon cayenne, adjust to taste
- 4 tablespoons white vinegar
- ¾ cup water
- Cilantro, garnish
- Press the sauté button, add oil and allow it a minute to heat up. Add the cumin and mustard seeds. Once the cumin seeds brown and the mustard seeds begin to pop, add the onions and Serrano pepper. Stir-fry for 8-10 minutes, or until the onions begin to brown.
- Add the pork, garlic and ginger. Stir for 3-4 minutes to brown the meat on all sides.
- Add the spices, give everything a good mix, then add the vinegar and water.
- Secure the lid, close the pressure valve and cook for 25 minutes at high pressure.
- Naturally release pressure.
- Open lid, press the sauté button and cook for 8-10 minutes to boil off some of the liquid and reduce the gravy to a stew like consistency.
- Garnish with cilantro and serve.
- For extra tang, feel free to add a bit of tamarind paste to this recipe if you’d like!