These best, easiest and just like restaurant (actually even better than restaurant!) Vindaloo recipe cooked in slow cooker! This is seriously the best slow cooker vindaloo recipe you will ever have! Add your favorite protein and lick away!
Have you faced the dilemma when the food is so good but it looks horrible? In the world of food, it’s all about presentation because that’s what makes you hungry but but sorry to tell you that today even though after spending hours on this dish, I was unable to make this ugly dish looks beautiful! 😛
On the bright side, this is the BEST SLOW COOKER VINDALOO recipe ever and I have had my fair share of vindaloo’s in restaurants but often found them too spicy, too tangy for my taste! This recipe I found while searching for the perfect vindaloo recipe online by one of favorite Indian chef’s Vikas Khanna and I knew I had to give it a go! I adjusted lots of spices and other ingredients to suit our palate and Ronak who is not much of a vindaloo person, declared this GOOD.
So don’t go by the looks of this dish, GIVE IT A TRY!!
You will love it!
**This was the only decent photo I liked from among 100’s of photos of this dish so decided to post just one! 😛
Btw have you taken part in the ongoing $200 HAMILTON FOOD PROCESSOR GIVEAWAY yet?!! HURRY!!
So go ahead and give this a try! If you make these or any other recipe from our blog, do tag us by using#naivecookcooks on social media channels.
- Dry Spice Mix:
- 2 dry red chilies (or ½ tsp red chili flakes)
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ tsp seeds from black cardamom
- 5 cloves
- 10 black peppercorns
- ½ tsp turmeric powder
- ½ tsp green chili paste or as per taste
- 2 tbsp red wine vinegar
- 1 tbsp brown sugar
- 1 tsp tamarind paste or red wine vinegar
- 1 tsp garlic paste
- ½ tsp ginger paste
- 1 tsp ghee
- 1 onion, chopped
- 2 tomatoes, chopped
- Red chili powder as per taste
- Salt as per taste
- ½ tsp mustard seeds
- In a small pan, add first 6 ingredients listed under dry spice mix and dry roast them until fragrant. Add them to a spice grinder along with the rest of the ingredients under dry spice mix and grind until smooth paste forms.
- Now in a blender, blend tomatoes and onion.
- Heat slow cooker by covering the lid for 30 minutes at high setting. Add tsp of ghee to the cooking vessel in slow cooker. Add mustard seeds. As they start to pop, add tomato + onion paste along with spice paste we made earlier. Mix and add 1 cup water. Cover and cook gravy on high for 1:30 minutes.
- Add chopped pieces of protein of your choice. If using a hard cut of meat such as beaf or pork, I would suggest adding it initially along with the gravy mix so it keeps cooking as it will take longer to cook as compared to chicken.
- I used chicken and added it after cooking gravy for 1:30 minutes and cooked covered at high for another 2 hours.
- Taste and adjust spices as per taste. Sometimes I like to remove the cooked chicken pieces and using hand blender puree the gravy for smooth texture.
- Serve with naan.