How to Make Goan Pork Vindaloo and Chana Masala

Hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to Goan Pork Vindaloo. Equipment expert Adam Ried shares with host Julia Collin Davison his top picks for rice cookers, and gadget critic Lisa McManus reviews electric can openers. Test cook Dan Souza prepares Julia Chana Masala.
Get our Goan Pork Vindaloo recipe: bit.ly/3VR49a3
Get our Chana Masala recipe: bit.ly/3PKFQss
Buy the winning Zojirushi 5.5 Cup Rice Cooker: cooks.io/3v9VzrV
Buy the winning Hamilton Beach Can Opener: cooks.io/3xL2EjY
Buy our winning Dutch oven: cooks.io/3DzBbCw
Buy our winning chefs knife: cooks.io/3tQ9mDh
Buy our winning food processor: cooks.io/3WfVm2j
Buy our winning large saucepan: cooks.io/2QQbsgK
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[@paulafigueiredo1745]

As an European, I just love Goan food 😋😋. Thanks for the recipe 🌷

[@rawrss]

Love the ATK channel! One piece of advice re: rice cookers: if you're thinking of indulging on the Zojirushi line (logo is a little elephant), please make sure you buy one that is "Made in Japan". That is their flagship line. You won't be disappointed.

[@CantankerousDave]

"Zoujirushi" literally means "elephant logo" or "mark of the elephant".

[@wwaxwork]

Loved the scientific explanation about why you add the acid at the end. You hear these tips all the time, and it's nice to know why it works.

[@BlackMamba-lt8oe]

They are doing that bcoz they haven't used the proper cut of pork 😅😅😅😅

[@briangeregach6666]

Thank you for providing substitutes

[@sarsgarrs]

I made the pork goan vindaloo this evening for a group of friends and I was really happy with how it came out and received many compliments ....I used 5 lb instead of 3 lb pork butt and couldn't find coconut vinegar I also lost my cardamom and raised you one diced carrot.

[@rochelleb973]

Both dishes look delicious

[@user-xg3tp9rw4j]

I can't wait to make both recipes!

[@stephenaustin3026]

It's worth pointing out that the Zojirushi rice cookers have a battery to keep the clock operating when it's not plugged in. That battery will die after 5 years or so, and it's not user-replaceable. The unit will still work, but you'll have to manually set the time if you want to user the timer function. It's just an annoyance.

[@tracyt2246]

We have been using our Zojirushi rice cooker for over 10 years, would not trade it for the world, never had a bad pot of rice from that machine!

[@davidsmith6217]

Hello Tracy, how are you doing?

[@eclecticexplorer7828]

The winning rice cooker is (following the above link to Amazon) now being sold for $209, which is more than 27% above the price stated in the video.

[@jlastre]

There is two things to keep in mind. 1. ATK often recycles video clips. This is one that has been recycled from at least 3 months ago. Further they recommend this Zojirushi in a best of _Gear Heads_ from 2021. So it’s at least a year old price. 2. When ATK recommends a product the price typically goes up on Amazon. Sometimes it even sells out.

[@jasonbenjamin1464]

as long as you use the right amount of water for the rice a cheap rice cooker is perfect rice every time. it operates on the boil off all the water and then put it into heating mode. foolproof.

[@kathlynterry8196]

That’s the way it always is. I go to Amazon as soon as I see the clip and their price doesn’t even resemble what’s shown in the video.

[@sandrah7512]

KZbin is not the be-all end-all for ATK's content. A lot of eyes have seen this content in one form or another prior to today. This was a TV episode that aired on PBS beginning in March 2022 and the segments were recorded months before that. It's based on ATK's review of rice cookers that was published in June 2021. The review didn't appear in their print magazine until the March/April 2022 issue of Cook's Illustrated. The price they quote is usually the price they paid at the time of testing.

[@CantankerousDave]

This episode aired in March of 2022 and was probably filmed at least six months before that.

[@pravinkajarekar6232]

Wow....

[@Jameson77777]

I almost bought the winning rice cooker but a ton of reviews are saying the Teflon coating on the inner insert comes off even with never using metal utensils and using a soft sponge to wash. It appears to be a defect.

[@potapotapotapotapotapota]

could also be a chemical reaction

[@michelledesouza1897]

Cardamom is not used in vindaloo but a level tsp of tumeric is.

[@susanuribe5479]

Yummy! Indian cuisine is amazing 😊😊😊

[@kathlynterry8196]

I’ve been wondering what vindaloo was but you really got me with the spice selection. I’m totally making it.

[@daniellejaeger6329]

I made it with kashmiri chili powder. But be careful because I think there are different spiciness levels- I had 3 T and it was way too much. 1T and 1t was perfect for this kind (Nirav is the brand)

[@davidsmith6217]

Hello Kath , how are you doing?

[@ajithkrishnan1765]

The pork vindaloo looked good but would be better if u garnish it with some coriander leaves at the end....

[@redhousepress]

Yes! I made it and did exactly that. Pretty good. Apologies to the cilantro haters. They cant help it. Genes.

[@MikeGuerrero]

RE: the can openers, I stay away from the counter top models because no matter how careful you are, there's always a chance of splatter either from the can dropping from the opener or a spill due to prying the can off the opener. I use a T-Fal handheld safety opener(couldn't find it online, but the Amazon equivalent is around 10 bucks).

[@tomsparks6099]

The Chana Masala looks amazing. And yes, have to learn to make the padoora bread.

[@mathewdsa4075]

I'd love to know how that Vindaloo came out. As a Goan myself, who lived in Goa well into my twenties before moving overseas, every Vindaloo I've had outside Goa has been "Something" but not a Vindaloo.

[@emberimaging2240]

South Indian here ... I agree this was definitely something - maybe even a good something - but not Vindaloo, certainly not traditional. They missed on the heat level, sauce consistency/ratio, spice choices, spice quantities, and there were a few key ingredients missing. I actually do not understand why people feel the need to water down other culture's food for clicks while calling it "traditional". I also don't understand why people looking for an authentic recipe don't search one of the many English speaking Goan chefs on youtube. Or why a channel like this can't get a Goan/South Indian chef to do this video. Braising it in the oven is an interesting trick that maybe helpful for weeknight cooking though.

[@grahammcfadyenhill9555]

@@emberimaging2240 Hey, it's America. Close is good enough.

[@potapotapotapotapotapota]

The recipe to make a proper vindaloo you need to ask vin diesel on da loo

[@GregCurtin45]

Great addition to the international recipe collection. I make a chickpea curry recipe that I got from my enighbours whom are originally from Pakistan. For those who have never tried it before think of it as a Mexican chili. Chickpeas are loaded with protein and leave you feeling full for hours. I especially enjoy it on an all beef hotdog (a.k.a. chili dog). If you have never made a roti then pick up some naan bread or enjoy it on rice. ps: it is much better with spice so try adding some chili powder and/or Tandoori Masala (available at all Indian grocery stores)

[@zeronex738]

All great points, glad you like it. Please just call it naan though.

[@GregCurtin45]

@@zeronex738 A roti is an unleaven bread a naan is leaven. They are not the same thing.

[@_DeathDreams_]

@@GregCurtin45 No, like "naan" instead of "naan bread"

[@zeronex738]

@@GregCurtin45 thanks for that unnecessary elaboration

[@petermaclellan9977]

Yes and dont put spices in near the end, you cook them out with the onions at the start with Tandoori powder and chilli. 🙂

[@defrte]

Literally no one on earth is eatting better than them

[@sheeba8676]

Does Tamarind have the same effect on meats as Vinegar?

[@RagnarokCo]

I'd have to guess anything that's acidic would. So yes, maybe to a lesser extent because it's not quite as acidic.

[@sheeba8676]

@@RagnarokCo Thank you!

[@barbaracholak5204]

Morning ATK Salutations from California 😋

[@davidsmith6217]

Hello Barbara, how are you doing?

[@Oliver-uv7ir]

Could you please provide alternate instructions for making the curry in an Instant Pot?

[@sandrah7512]

This was a response to a similar question from a couple of years ago on the recipe webpage from Cook's Illustrated Deputy Food Editor Andrea Geary who developed this recipe: "I didn't test it, but I think it would work well; certainly pressure cookers are used very widely in India. I'm afraid I can't tell you exactly what the timing would be, but I do think that, because pressure cookers/multi-cookers are so well sealed, you may need to cook off some extra liquid at the end. I hope you'll report back and tell us how it went for you so others can benefit from your experience." (They pretty much never report back...)

[@Oliver-uv7ir]

@@sandrah7512 Sorry this took so long. OK, here's the Instant Pot method (tried and tested): Make the curry paste as per the recipe. Put the Instant Pot on Saute->Normal, add the oil, and caramelize the onion as per the recipe. Add the meat/paste mixture. Stir in the coconut vinegar at that point (need the extra liquid to pressurize the Instant Pot). Set the Instant Pot for high pressure, 25 minutes, followed by 10 minute natural release. Then release the rest of the pressure, take the lid off, and put it on Saute->High for 8-10 minutes to reduce the liquid. Done! I've made it with lamb as well as pork. Very tasty!

[@thedecider1984]

Patak's makes amazing marniades and simmer sauces.

[@dcarsondavis]

This might be an odd question but does anyone know what size saucepan they're using to cook this in?

[@Jedders1968]

For the vindaloo it looks like a 24cm Le Creuset. We've got a 24 and 26 and we looked at both of them and we reckon it's the 24. Hope this helps.

[@sandrah7512]

There are links to both recipes provided along with descriptions of the equipment used. Within those recipes are links to the associated equipment reviews, however those equipment reviews may be behind ATK's pay walls. That said, tapping on the equipment link identifies ATK's winning model by name with a link to buy (typically from Amazon). The Dutch oven is by Le Creuset but it’s likely the 7.25 quart or 28 cm size. The sauce pan is a 4 quart capacity by All-Clad. Search ATK's YT channel and you'll likely find equipment reviews for both. 🤷🏼‍♀

[@dcarsondavis]

@@sandrah7512 thank you. I didn't realize the equipment was listed in the recipe as well!

[@sandralouth3103]

Looks like the Dutch oven.

[@potapotapotapotapotapota]

the trick is to buy pans/pots of different sizes so you always have something that will work

[@MG23418]

How come you don't do any south Indian food? Kerala Food.

[@thomashughes4859]

Ketovorish! Wonderful! 😀

[@sarcasmallover8999]

Note: if you just want to give into carbs then Chana Masala pizza is a blessing.

[@secretforreddit]

Oh my gosh, that sounds superb!

[@mstuckey311]

Thanks for the idea!

[@paulafigueiredo1745]

And do you give us your recipe?

[@Hx3ney]

Ooooo

[@dcarsondavis]

Does anyone know what size stainless steel sauce pan they are using for the Chana Marsala? I'm looking at buying a few and are struggling with which sizes are the most useful.

[@mariobaltazar6056]

how many times did Dan used the word GORGEOUS !??!

[@keetrandling4530]

hello

[@MaryellenS.13]

😍🤤😋

[@davidsmith6217]

Hello Mary, how are you doing?

[@davidsmith6217]

Hello Mary, how are you doing?

[@agrippa-theskeptic9346]

Do it in a pressure cooker, the result is the same. It cooks in 30 minutes and uses a fraction of electricity.

[@suzannebartow6390]

I checked on your number 1 rice cooker ....the loses price is the one you gave on amazon but it is $210 not what you stated.

[@sandrah7512]

That's because this video was recorded in 2021 for TV broadcast on PBS beginning last March.

[@TallulahDevereaux]

@4:16 it sounded like Bridget needed a cigarette after that!

[@akhilrajt]

Goan pork vindaloo without mustard paste?

[@orthohawk1026]

No need for a dedicated rice cooker. I just use my Instant Pot; wash the rice and put in the pot with equal amount of water plus 1/4 tsp salt for each cup of rice, pressure cook for 3 minutes and hit cancel and let sit for 10 minutes, then release the rest of the pressure, and voila! Perfect rice. As a whole foods, plant based eater, I do hope ATK develops more veg*n recipes.

[@nathanhorst8886]

Julia is one of my Favorites but, sorry Julia. I love Bridgette.

[@justnoted2995]

This is a repeat spliced together ne

[@cyzcyt]

I've never seen a pork vindaloo. Actually come to think of it, I rarely even see pork in Indian cooking

[@sandrah7512]

The Portuguese brought pork and the Catholic religion to Goa in the 1500s.

[@jazzjensen]

Sorry, vindaloo that isn't spicy/hot? This spice paste was missing some things I've seen a lot of indian cooks on youtube use in their home recipes (mustard, coriander, turmeric, etc.). I also would've taken the volume of spices and aromatics and multiplied it by two or a little more than 2x. I do that for all ATK videos anyway though. I love ATK, but they say that a 1/4 tsp of cayenne is "a kick" when I don't even think my tongue would detect that little.

[@arj-sid]

XD

[@pallavijayeshmody6524]

The onions for the vindaloo were being cut from root end leaving the stem end intact not the other way round. Not that it matters😊 5:29

[@anmnou]

Unless you have arthritis or have to open a massive amount of cans at once...why not use a handheld can opener. I mean, how lazy can one get?

[@wastrelway3226]

I always have and always will.

[@sandrah7512]

No one's making you buy or use a powered can opener. ATK has tested manual can openers as well. 🔎🔎

[@sandralouth3103]

The only vindaloo I have eaten was HOT. Good and HOT.

[@potapotapotapotapotapota]

wait, pork butt is from the shoulder?

[@jasonbean2764]

2 hot blondes who love cooking. I'm dreaming.:)

[@marybretired]

Where is the Best Buy rice cooker. Even if I cooked rice many times a week (I also enjoy lots of other grains) $164 is ridiculous

[@sandrah7512]

Not every ATK equipment review has a Best Buy - there has to be less expensive/inexpensive model that did well enough in the testing to give their overall favourite a run for its money and there just wasn't one this time. There were still inexpensive models included but they were either not recommended or recommended with reservations. A link to the full equipment review wasn't provided this time, but the rice cooker segment was uploaded as a stand-alone video last September with a link to the review. Even if recommended with reservations or not recommended, the reasons ATK decided to rank it as such may not matter to you, but you will also learn what factors ATK took into consideration when testing the rice cookers and possibly find one not on their list you to suit your needs.

[@neilpountney9414]

Vindaloo is a very HOT curry dish. I do not understand how it is described as not spicy.

[@sandrah7512]

This is from Deputy Food Editor Andrea Geary's recipe development article. Andrea developed this version of Goan Pork Vinaloo for Cook's Illustrated (and ATK): “The blazing-hot vindaloo often served at Indian restaurants in the United States and England is actually an offshoot of the original Goan version, which is composed of moist nuggets of pork braised to tenderness in their own juices and a fragrant paste of spices such as cinnamon and cardamom, mild dried Kashmiri chiles, and fresh ginger and garlic. Plenty of coconut vinegar (or sometimes tamarind) balances the rich pork, but the dish has little to no other liquid, so the potent, bright-red sauce thickly coats the meat. Rice, naan, or Goan pao, which are nearly identical to America’s soft, slightly sweet dinner rolls, are ideal companions. This sounded like a vindaloo I could get behind.”

[@UnicyclDev]

This isn’t Goan Pork vindaloo. Glad you are trying it out, but please learn the cultural history and experience the authenticity before claiming it’s goan. Wrong meet cuts. Toned down spice blend. No chillies. Hope you get a chance to update as you learn.

[@anmnou]

Recipes change as other cultures adopt it. This has been happening all over the world for centuries...it is what connects us. No need for cultural "purity" or "authenticity"..

[@seraphthecreator]

@@anmnou yeah, one of them did say it's toned down

[@sandrah7512]

@seraph Not really "toned down" as much as not traditionally that spicy to begin with. From the "behind the recipe" article by Deputy Food Editor Andrea Geary who developed this recipe for Cook's Illustrated (and ATK): "You may not associate pork with Indian food, but Goa, where the dish originated, was a Portuguese colony for more than 400 years, and the Portuguese brought pork-and Catholicism-to the region. In fact, the word “vindaloo” is thought to be a corruption of the Portuguese phrase carne de vinha d’alhos, or “meat in wine and garlic.” Goan cooks added ginger and garlic ground with plenty of their native sweet spices, substituted coconut vinegar for the soured wine, and added ground Kashmiri chiles for their brilliant color. The result was a well-spiced-but not spicy-pork curry."

[@tinat5484]

Wtf do people need a rice cooker. It is the easiest thing to make. So confused.

[@sarsgarrs]

I was skeptical too but I got a cheap 20$ basic rice cooker and it really is a game changer, completely bullet proof. Great if you make rice more than once a month

[@BlackMamba-lt8oe]

She is using the wrong pork cut and giving silly reasons as to why add the vinegar at the end 😅😂😂😂😂, people add the vinegar during marination and still get juicy meat

[@khaliaf]

What cut of pork is recommended?

[@_araminta_]

I guess that's why its called AMERICAN test kitchen. Whenever they introduce for instance an european dish it's prepared more or less "wrong" (or americanized so to speak). I suppose that goes for indian recipes as well.

[@sandralouth3103]

Butt, which is the same cut as shoulder is, in my opinion, the best cut for braising due to all the connective tissue. which melts into tenderness.

[@BlackMamba-lt8oe]

@@khaliaf use cut from the stomach part , with the skin fat attached, and simmer on slow heat till 2-3 hours

[@maryjoeckenrode7307]

I can’t stand there noises they make!

[@davidsmith6217]

Hello Mary, how are you doing?

[@BlackMamba-lt8oe]

😂😂😂😂 they use pork with rind and fat on it and she is removing the fat

[@WatchingNinja]

Are you having a melt down? This is like your 4th or so comment about how you don't like the recipe.

[@BlackMamba-lt8oe]

@@WatchingNinja meltdown 🤣🤣🤣🤣what's that an American phenomenon

[@BlackMamba-lt8oe]

This recipe is wrong 😂😂😂😂,

[@denisenilsson1366]

How so?

[@mddell58]

What is wrong with it?

[@wwaxwork]

Different isn't wrong it's different. There is not one recipe and one recipe only for any dish in the world.

[@BlackMamba-lt8oe]

@@wwaxwork i am indian 😅😅😅😅, don't teach me about my recipe

[@Houndzee]

@@BlackMamba-lt8oe ok what is your recipe then?