Instant Pot Vindaloo | Video

Spicy and delicious Tofu and Vegetable Vindaloo is a spicy and delicious Goan style curry. It is notable for its tangy flavor from vinegar, a generous dose of garlic and a liberal hit of spices.

This is a typical meat-base dish, but version is vegan with the use of veggies and tofu. I make this recipe in the Instant Pot, but you can definitely make it on the stove top and even in a slow cooker. Serve with rice or roti for a delicious meal.

About the Recipe

Indian food is a rich blend of spices and herbs crafted into sauces and seasonings. Each region has its own unique way of making recipes. For example this Andhra Gutti Vankaya or this easy Bombay Potatoes, each dish is different and delicious.

Vindaloo is a popular dish from the coastal state of Goa and is highly influenced by Portuguese cooking. Its popularity has grown over the years and is now a regular menu item in restaurants around the world.

Vindaloo has a characteristic tangy and spicy flavor with the use of vinegar and spices. A generous dose of garlic, cinnamon and chili powder balance out all of the flavors.

Traditional vindaloo is often made with lamb or chicken or even pork. In this vegetable vindaloo, I use mixed vegetables and tofu. You can use any of your favorite veggies. I have some ideas in the 'Expert Tips' section.

This vegetarian vindaloo is great to serve with steamed rice or simple fried rice or even roti. Try this easy Instant Pot recipe, I am sure you will enjoy it as much as my family did.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this veg vindaloo:

• Vegetables - I use potato and frozen mixed vegetables (carrot, green beans, peas, corn). Here are a few other veggie combo ideas:
  • Sweet potato and cauliflower
  • Potato, zucchini and green pepper
  • Zucchini, cauliflower and red pepper
  • Eggplant, mushrooms, potatoes
• Protein - I use extra firm tofu to make this a vegan vindaloo. But you can use paneer instead.
• Onion
• Tomato Puree

Here is what you need to make the spice paste:

• Vinegar - use either white wine or regular white vinegar
• Ginger & garlic
• Ground spices - cumin, coriander, cinnamon, cloves, turmeric, red chili powder
• Sugar & salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make vegetable tofu vindaloo in Instant pot. Check out the recipe card for instructions on how to make vindaloo in slow cooker and on stove-top.

In a blender or food processor, combine ginger, garlic, cumin, coriander, red chili powder, turmeric, pepper, cinnamon, cloves, sugar, salt, vinegar, ¼cup of water, 1 tablespoon oil and salt. Blend to a smooth paste. Set aside.

Heat Instant pot on Sauté mode. Once the pot is hot, add the remaining 2 tablespoons of oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables, tomato puree and remaining ½cup of water. Stir to combine.

Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on High Pressure.When the timer sounds, quick release the pressure. Open the pressure cooker and stir in the cubed tofu. Select Sauté and cook for 2~3 minutes to heat through.

Serve right away with rice or roti.

Expert Tips

• Here are a few other veggie combo ideas to make this vegetarian vindaloo:
  • Sweet potato and cauliflower
  • Potato, zucchini and green pepper
  • Zucchini, cauliflower and red pepper
  • Eggplant, mushrooms, potatoes
• Feel free to use either white wine or regular white vinegar.
• Make paneer vindaloo by subbing tofu with paneer in the recipe.
• Cooked beans like chickpeas or white beans are also great instead of tofu.
• Like most Indian curries, this veg vindaloo also gets better as it sits. Flavors get a chance to mingle and it tastes even better the next day.
• Leftover vindaloo can be stored in an airtight container for up to 3 days in the refrigerator.

You might also like

Here are a few more curry recipes that you might like:

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Recipe Card

Instant Pot Vegetable Vindaloo

Mixed Vegetable Tofu Vindaloo is a scrumptious curry made with freshly ground spice paste. The tangy flavor from vinegar and the generous dose of garlic and spices gives the dish its characteristic flavor.

Author: Pavani

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Side Dish

Cuisine: goan

Servings: 6 servings

Ingredients

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For the Spice Paste:

• 1" Ginger piece, coarsely chopped
• 3~4 Garlic cloves
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Red Chili powder
• ½ pinch Turmeric
• ½ teaspoon Black pepper
• ¼ teaspoon Ground Cinnamon
• Pinch of Ground Cloves
• 2 teaspoons Sugar
• To taste Salt
• 2 tablespoons White Wine vinegar or Distilled white vinegar
• ¾ cup Water, divided
• 3 tablespoons Oil, divided
• To taste Salt

Other Ingredients:

• 1 Medium Onion, finely chopped
• 2 Medium Potatoes, peeled and chopped
• 2 cups Frozen Mixed Vegetables (combination of carrot, green beans, green peas & corn)
• 1 cup Tomato puree
• 2 cups Extra firm cubed Tofu

Instructions

• In a blender or food processor, combine ginger, garlic, cumin, coriander, red chili powder, turmeric, pepper, cinnamon, cloves, sugar, salt, vinegar, ¼cup of water, 1 tablespoon oil and salt. Blend to a smooth paste. Set aside.

Instant Pot Vindaloo:

• Heat Instant pot on Sauté mode. Once the pot is hot, add the remaining 2 tablespoons of oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the potaoted, mixed vegetables, tomato puree and remaining ½cup of water. Stir to combine.
• Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on High Pressure.

  When the timer sounds, quick release the pressure.
• Open the pressure cooker and stir in the cubed tofu. Select Sauté and cook for 2~3 minutes to heat through. Serve right away with rice or roti.

Slow Cooker Vindaloo:

• In a medium size skillet, heat 2 tablespoons oil. Add the Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables and cook for 3~4 minutes. Transfer the mixture into the slow cooker/ crock pot.
• Stir in the tomato puree and 1 cup of water. Stir to combine. Bring the mixture to a boil. Lower the heat, cover and cook till the veggies are tender, about 10~12 minutes. Stir in the chopped tofu and cook till heated through.

Stove top Vindaloo:

• In a Dutch oven or a large heavy bottom pan, heat 2 tablespoons oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables and cook for 5~6 minutes or until the veggies are fork tender.
• Stir in the tomato puree and ½ cup of water. Stir to combine. Cook on High for 4 hours or Low for 6 hours until the veggies are tender. Stir in the chopped tofu and cook till heated through, about 30 minutes.

Video

Notes

• Here are a few other veggie combo ideas to make this vegetarian vindaloo:
  • Sweet potato and cauliflower
  • Potato, zucchini and green pepper
  • Zucchini, cauliflower and red pepper
  • Eggplant, mushrooms, potatoes
• Feel free to use either white wine or regular white vinegar.
• Make paneer vindaloo by subbing tofu with paneer in the recipe.
• Cooked beans like chickpeas or white beans are also great instead of tofu.
• Like most Indian curries, this veg vindaloo also gets better as it sits. Flavors get a chance to mingle and it tastes even better the next day.
• Leftover vindaloo can be stored in an airtight container for up to 3 days in the refrigerator.

Nutrition

Calories: 202kcal | Carbohydrates: 22g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 99mg | Potassium: 874mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2778IU | Vitamin C: 67mg | Calcium: 78mg | Iron: 3mg

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