Paneer Vindaloo

Ingredients

1.Paneer (cottage cheese)- 300 gms (cut into finger size pieces)

Marinade:

1. Coriander seeds- 1 Tspn
2. Cumin seeds -1 Tspn
3. Mustard seeds-2 Tspn
4. Turmeric powder-1 tspn
5. Dry Red Chillies-10
6. Coconut grated fresh or (dessicated)-1/3 cup
7. Fresh Ginger-Garlic paste- 1 tbsp
8. Oil-5 Tbspn
9. Cinnamon-1 inch
10 Cloves-6 whole
11. Onions-1 Cup (finely chopped)
12. Red paprika -1 tbsp
13. Jaggery-1/2 tsp
14. Water- 1 cup , juice of 1 lemon
15. Salt-as per taste

Method:

1. Combine coriander, cummin, mustard, coconut, red chillies, grind it to a fine powder. Add Turmeric, lime juice and half of the giger-garlic paste & mix, then marinade the paneer in this and coat each piece well, cover and marinade for 1 hour.
2. Heat oil in a pan or kadai over medium-high. When it is heated add cloves, cinnamom & onions, fry until light brown then add ginger-garlic paste stir in for a second and then add the marinated paneer to it reseving liguid cook until the pieces are well seared.
3. Add paprika, jaggery, salt & reserved liquid and bring the contents to boil. Cook until paneer becomes tender. Enjoy!

This spicy vindaloo with Plain or Ghee rice, Pulav or Steamed Iddiappam (Indian Rice Noodles) or any kind of homemade Naans or Parathas. Happy cooking!!!