Paneer Vindaloo
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
Paneer Vindaloo centers on a homemade vindaloo paste combining roasted Kashmiri red chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin, and mustard seeds ground with ginger, garlic, tamarind paste, vinegar, and water to create a fragrant and tangy curry seasoning. Paneer cubes are marinated in the paste to absorb the complex spices before cooking.
The curry is formed by sautéing diced onions until golden, adding turmeric and salt, then simmering the marinated paneer and any remaining vindaloo paste diluted with water. A touch of brown sugar balances the tanginess from the vinegar and tamarind, resulting in a curry rich in aroma and layered flavors. The texture combines the soft chew of paneer with tender cooked onions.
This dish pairs well with rice or flatbreads and can be modified to include assorted vegetables for variety. Adjusting red chili quantity lets cooks control the heat level. The vindaloo paste’s ability to freeze makes it convenient for meal prep, allowing doubling or tripling of the spice blend for future use.
Ingredients
For Vindaloo Paste
- 5 Kashmiri red chili pepper whole dried
- 2 tablespoon coriander seeds
- 5 cloves aka Laung
- 1 inch cassia cinnamon aka Dalchini
- 3 green cardamom aka Elaichi
- 1/4 teaspoon black peppercorns
- 1 teaspoon cumin seeds aka Jeera
- 1 teaspoon mustard seeds aka 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 neutral cooking oil generic cooking oil
- 2 cups onion diced
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon salt to taste
- 1 teaspoon brown sugar
- 1/2 cup water
- cilantro to garnish
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.
Notes
- For tamarind paste, adjust concentration by diluting tamarind concentrate with water, or use homemade paste as specified.
- Freeze extra vindaloo paste to simplify future cooking.
- Modify chili quantity to suit preferred spice level; mild Kashmiri chilies were used here.
- Add vegetables like sweet potato, cauliflower, or eggplants for a vegetable vindaloo.
- Replace paneer with baked tofu or cooked chickpeas for a vegan variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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