Paneer Vindaloo
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
521 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Vindaloo
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Paneer Vindaloo is the vegetarian version of the restaurant favorite Goan Vindaloo Curry. Paneer cubes are cooked in a fiery-red sauce packed with bold flavors. Enjoy this gluten-free curry with rice or naan for a satisfying dinner!
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Ingredients
For Vindaloo Paste
- 5 Whole Dried Kashmiri Red Chili Pepper
- 2 tablespoon coriander seeds
- 5 cloves (Laung)
- 1 inch cinnamon (Dalchini)
- 3 Green Cardamom (Elaichi)
- 1/4 teaspoon black peppercorns
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon mustard seeds (Rai)
- 8 cloves garlic
- 1 inch ginger
- 2 tablespoon vinegar I used rice vinegar. White vinegar will work too.
- 1 tablespoon tamarind paste See notes
- 1/2 cup water
For the curry
- 1 lb paneer cut in small cubes
- 3 tablespoon oil
- 2 cups onions diced
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon salt to taste
- 1 teaspoon brown sugar
- 1/2 cup water
- cilantro to garnish
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Instructions
Making the vindaloo paste
- Heat a heavy bottom pan on medium heat and add the dry whole spices – dry red kashmiri chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds.
- Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the flame.
- Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar.
- Add 1/2 cup water and grind to a smooth paste.
Marinating the paneer with vindaloo paste
- In a large bowl, add the paneer pieces. Add the vindaloo paste to the paneer. Mix well and refrigerate for 15-30 minutes.
Making the curry
- Heat a heavy bottom pan on medium-high heat and add oil in it.
- Add onions and saute for about 7-8 minutes until they turn golden brown.
- Add turmeric and salt. Add the marinated paneer and mix well.
- Mix in any remaining vindaloo paste from the marinade in 1/2 cup water, and add to the pan. Add brown sugar and stir in the curry.
- Cover and cook for about 5 minutes until the paneer softens.
- Garnish with cilantro and serve hot with rice, naan or roti.
Equipments used:
Notes
- Tamarind paste: If you are using a tamarind concentrate, use about 1/3 tablespoon with 2/3 tablespoon of water. If using homemade tamarind paste, add as specified in the recipe.
- Pro-tip: This vindaloo paste freezes well, so you can double or triple the amount, and save it for later.
- Spice level: Adjust the amount of red chili's added to adjust the heat in this recipe. I used mild Kashmiri red chili's.
- Vegetable Vindaloo: You can add veggies such as sweet potato, cauliflower, green beans, potatoes, mushrooms, bell peppers, eggplants, or carrots to make this a veg vindaloo curry.
- Vegan Variation: You can add baked or sautéed tofu or cooked chickpeas in this curry for a vegan high-protein vindaloo curry
Nutrition Information
Show Details
Calories
521kcal
(26%)
Carbohydrates
24g
(8%)
Protein
19g
(38%)
Fat
40g
(62%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
75mg
(25%)
Sodium
627mg
(26%)
Potassium
433mg
(12%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
548IU
(11%)
Vitamin C
90mg
(100%)
Calcium
624mg
(62%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 40g | 62% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 75mg | 25% |
| Sodium | 627mg | 26% |
| Potassium | 433mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 548IU | 11% |
| Vitamin C | 90mg | 100% |
| Calcium | 624mg | 62% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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