Vindaloo is considered the fieriest of all Indian cooking styles.
1 1/2 cups plain low-fat yogurt
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
1 cup chopped seeded tomato
4 1/2 cups hot cooked basmati rice
How to Make It
To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.
Used full measure of cayenne, subbed drained petite diced tomato for fresh and added chicken broth to cover because the pork needed to simmer awhile til tender and the broth reduced. Served with flat bread & carrot-pistachio-raisin raita. Pretty good. (We liked all the "world-cuisine" recipes from this article.)
Delicious and quick. I used a can of fire roasted diced tomatoes, with juice, for the vindaloo. Also added some chicken broth to give a bit more sauce. I used non-fat Greek yogurt for the raita. Cooked in 30 minutes just like promised. Next time I may let the meat and onions marinte a bit longer. I will make this again for sure.
I have made this four times and it is fabulous. (If you want more heat, just add some more red pepper.) For my husband and me, the taste is wonderful... rich and velvety and interesting. Love the raita with it. The third and fourth times, I used Greek yogurt to save the first step of putting the yogurt on paper towels. With the Greek yogurt, the texture is like sour cream. Also, it's winter, so I used a can of fire-roasted tomatoes in with the pork instead of cutting up fresh tomatoes (which have no taste right now). (I cut up tomatoes for the raita, though.) I will be making this often, and for company, as I think any guests with fun taste in food would really enjoy this.
I have made this twice now. Once for hubby and the second time for guests. Each time it got rave reviews. I followed the recipe exactly with two exceptions. I used lamb and I also cooked it in the crockpot. I used Fage yogurt for the raita since it does not need to be strained. I served it with saffron basmati rice, dalh, and naan. Next time I will make this with chicken.
The flavor was right but it had no sauce to it. I was wondering at the lack of liquid in the ingredient list. Maybe I did it wrong but next time I would use a can of fire roasted diced tomatoes instead of fresh and put the liquid from the can in with it at the tomato step. Also I would probably add a 1/2 tbsp - 1 tbsp of tomato paste to thicken it and maybe even a splash of chicken stock. Vindaloo is my favorite dish at Indian restaurants so I was a bit disappointed in this. Did anyone else have issues with there not really being a sauce?
The spices were great. Even 1/2 tsp. of red pepper provides some heat, so watch out! My only complaint is that the pork was not as tender as I would have liked. I will make next time using boneless skinless chicken thighs for better texture, but the flavor is great. Or, maybe try pork again but in the slow cooker to tenderize the meat more? I also used Greek yogurt and prepared with brown basmati rice pilaf. There is something off on the portion sizes of this recipe, so hard to know the true calorie count (this recipe makes about 3 cups of raita, but the serving size is only 1/4 cup X 6 servings = 1.5 cups). Maybe try halving the raita?
WOW! I made this for the first time tonight and I'm totally impressed. I've been cooking Indian for about 10 years, including Vindaloo, Rogan Josh, paneer, Curries, etc. This recipe is so simple and right on with the flavors, with less oil and fat than most recipes I've used. It took much less time than I expected and was overwhelmed with the results. Thank you for a great recipe CL!!! I'll definitely make this again. I also substituted greek yogurt with great results.
WOW! I loved this recipe. I made this for dinner on Sunday and was so happy that I had leftovers for lunch on Monday. I marinated the pork & onions for about 2 - 2.5 hours but other than that I stuck very close to recipe and went with 3/4 tsp of red pepper which provided just the right amount of spice for my boyfriend and I (we like food with some heat). I served this dish with the raita and brown basmati rice. It was really very easy to make.
This was a great recipe! I made it with the lower amount of red pepper but would probably increase it next time. The raita sauce is great - I used greek yogurt rather than draining the regular on paper towels. I would make the sauce alone as a dip for crackers or veggies.
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