A classic Goan curry where tender mutton is slow-cooked in a fiery and tangy marinade of red chilies, vinegar, and garlic. This iconic dish is bursting with bold, complex flavors that are both spicy and sour.
Prep30 min
Cook75 min
Soak30 min
Servings4
Serving size: 1 cup
417cal
38gprotein
32gcarbs
Ingredients
500 g Mutton (Bone-in, cut into 1.5-inch pieces)
8 pcs Kashmiri Red Chilies (Dried, for color and mild heat)
4 pcs Hot Red Chilies (Dried, such as Guntur or Byadgi, for heat)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Tangy, perfectly spiced Mutton Vindaloo with soft Sanna – melt-in-mouth comfort food at its best!
This konkani dish is perfect for dinner. With 874.13 calories and 45.64g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Cinnamon Stick
0.5 tsp Turmeric Powder
80 ml White Vinegar (Use a good quality vinegar for authentic taste)
2 pcs Onion (Medium, finely sliced)
2 pcs Potato (Medium, peeled and cut into 1.5-inch cubes)
3 tbsp Vegetable Oil
1 tsp Jaggery (Grated. Can be substituted with brown sugar.)
1.5 tsp Salt (Adjust to taste)
2 cup Hot Water
Instructions
1
Prepare the Vindaloo Paste
Break the stems off the dried red chilies. Place them in a bowl and cover with hot water. Let them soak for 30 minutes to soften.
Drain the soaked chilies. In a blender or grinder, combine the chilies, garlic cloves, ginger, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, turmeric powder, and white vinegar.
Blend to a very smooth, fine paste. If the mixture is too thick, add a tablespoon of the chili soaking water to help it grind.
2
Marinate the Mutton
In a large non-reactive bowl, combine the mutton pieces with the prepared vindaloo paste and 1 teaspoon of salt.
Using your hands, rub the paste thoroughly into the mutton, ensuring every piece is well-coated.
Cover the bowl and refrigerate for at least 4 hours. For the most tender and flavorful result, marinate overnight.
3
Sauté and Sear
Heat the vegetable oil in a heavy-bottomed pot or pressure cooker over medium heat.
Add the finely sliced onions and sauté for 10-12 minutes, stirring frequently, until they are deeply caramelized and golden brown. This step is crucial for the gravy's flavor depth.
Add the marinated mutton to the pot. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring, until it's browned on all sides.
4
Cook the Vindaloo
Add the cubed potatoes, grated jaggery, and the remaining 0.5 teaspoon of salt. Stir well to combine.
Pour in 2 cups of hot water and stir everything together. Bring the curry to a vigorous boil.
For slow cooking: Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 60-75 minutes, or until the mutton is fork-tender and the oil has separated from the gravy. Stir every 15 minutes.
For pressure cooking: Secure the lid and cook on medium heat for 5-6 whistles (about 20-25 minutes). Turn off the heat and let the pressure release naturally.
5
Rest and Serve
Once cooked, open the lid and check the consistency. If the gravy is too thin, simmer uncovered for a few more minutes to thicken.
Taste and adjust the salt if necessary. Let the Mutton Vindaloo rest for at least 20 minutes before serving to allow the flavors to meld and deepen.
Serve hot with steamed rice, Goan pao (bread), or sannas (steamed rice cakes).
Servings4
Serving size: 3 sannas
457cal
8gprotein
77gcarbs
14gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
