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Paneer Vindaloo

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 521 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

Making the vindaloo paste
    Cup of Yum
  1. 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.
  2. Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the flame.
  3. Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar. 
  4. Add 1/2 cup water and grind to a smooth paste. 
Marinating the paneer with vindaloo paste
  1. 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
  1. Heat a heavy bottom pan on medium-high heat and add oil in it.
  2. Add onions and saute for about 7-8 minutes until they turn golden brown.
  3. Add turmeric and salt. Add the marinated paneer and mix well.
  4. 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.
  5. Cover and cook for about 5 minutes until the paneer softens.
  6. Garnish with cilantro and serve hot with rice, naan or roti.

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

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

% 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.