“Pork-less” Vindaloo!


A tangy, spicy, and quick Goan dinner! You can, of course, substitute the meatless for real pork or lamb- which should make it a much richer (and tastier to some) dish!


1lb (2 bags) of thawed Gardein brand “Beefless Tips”

2 large onions, roughly chopped

3 medium tomatoes, roughly chopped (I would suggest fresh tomatoes over canned)

1 TBSP ginger-garlic paste

2 TSP (or more to taste) Kashmiri chilli powder

1 TSP haldi powder

salt to taste

3-4 cups of water (to make a thin rasa)

for the mustard paste

Grind 1 TBSP mustard seeds and 2 TBSP vinegar to a fine paste (best to use a mortar and pestle)

for the spice powder

Grind 1 TSP jeera seeds, 3 cloves, 3 cardamom pods and 2 one-inch cinnamon sticks to a fine powder (can use a spice grinder for best results)



Heat oil in a deep, thick bottomed pot– add the ‘meat’ and fry until browned. Remove the meat and set aside

In the same oil, fry the onions until soft (not brown). Then add the tomatoes, ginger-garlic paste, and fry for 1 minute or so, until the oil rises to the top. Now, lower the heat, and add the mustard paste, and fry for 1-2 minutes. Add the chilli powder and turmeric, and fry for 1 more minute, stirring continuously. FInally, add the spice powder mixture and fry for 1-2 minutes more.

Add water, ‘meat’, and salt to taste. Simmer over low heat for 20-30 minutes (may need longer if using ‘real’ meat. Ensure the meat is fully cooked!)

Enjoy with brown or parboiled rice. Make sure you have some dahi on hand as well 🙂


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