5 from 57 votes
Paneer Vindaloo
Paneer Vindaloo features paneer cubes marinated in a spicy vindaloo paste made with toasted whole spices, Kashmiri red chilies, tamarind, and vinegar, then cooked with sautéed onions and turmeric. The combination delivers a rich, tangy curry with deep savory tones and balanced heat. This dish can be customized with vegetables or made vegan with tofu or chickpeas. The vindaloo paste freezes well, making it convenient to prepare meals ahead.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
521 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 521
% 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.