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Tamatar Masala Anda - Poached Eggs in Tomato Sauce
Pork Vindaloo - Pork Ribs in Spicy Garlic Chili Sauce
| By : |
Goan cuisine features a fair amount of pork, with Pork Vindaloo being the signature offering. For this recipe, I was inspired by a stove-top version by noted Goan chef Floyd Cardoz, and decided to make it with ribs instead. I simplified the list of ingredients and the Instant Pot® cut down the cooking time considerably. If you are a fan of meat and spices, this recipe is for you.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 tbsp salt
- 1 1/2 lb baby back ribs
- 2 whole dried red chilies
- 1 tbsp cumin seeds
- 2 whole cloves
- 1 cinnamon stick (2-inch)
- 2 tbsp kashmiri red chili powder
- 1 tsp ground turmeric
- 3 tbsp oil
- 1 cup minced red onion
- 3 tbsp minced Garlic
- 1 tbsp minced ginger
- 1/4 cup red wine vinegar
- 3/4 cup low-sodium chicken or vegetable broth
- 3 tbsp brown sugar
- Chopped green onions for garnish
- crushed red pepper for garnish
Ingredients
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Instructions
- Sprinkle salt over the ribs. If needed cut the ribs into smaller pieces to fit in the Instant Pot®. Set aside while continuing with the rest of the prepping.
- Place the dried chilies, cumin seeds, cloves, cinnamon stick, Kashmiri red chili powder, and turmeric in a spice mill or coffee grinder and grind to a powder.
- Set the Instant Pot® to Sauté mode, and heat the oil for about 1 minute. Add the red onion, garlic, and ginger and sauté for about 2 minutes. Stir in the ground spice mixture and vinegar. Add the ribs and cook, stirring, until the ribs are coated and the mixture is a rich reddish-brown color, about 3 minutes. Add the chicken or vegetable broth and brown sugar and stir well. Bring the mixture to a simmer.
- Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on the Meat/Stew mode for 25 minutes.
- When cooking time is complete, allow for Natural Pressure Release for 10 minutes, then use Quick Release for any residual pressure.
- Once the pressure is released, open the lid and set the Instant Pot® to Sauté mode and simmer to thicken the liquid. Drain off any excess fat.
- Garnish with the green onions and crushed red pepper and serve with steamed rice or crusty bread.
Rinku Bhattacharya — cookbook author and founder of Spice Chronicles
— has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all
manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!
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Truly delicious. Didn’t add the
Truly delicious. Didn’t add the red chillis because I didn’t have any. Next time I will be more prepared. Also used chipolte chilli pepper instead of the one listed.
The meat fell apart it was so tender. Im not a big Indian food fan and it is a bit spicy. My husband loved it. Overall it was very good