Ingredients

• Paneer (cottage cheese) - 300 gms (cut into finger size pieces)
• Marinade:
• Coriander seeds - 1 tsp
• Cumin seeds - 1 tsp
• Mustard seeds - 2 tsp
• Turmeric powder - 1 tsp
• Dry red chillies - 10
• Coconut (grated) - 1/3 cup
• Fresh Ginger-garlic paste - 1 tbsp
• Oil - 5 tbsps
• Cinnamon - 1 inch
• Cloves - 6 whole
• Onions - 1 Cup (finely chopped)
• Red paprika - 1 tbsp
• Jaggery - 1/2 tsp
• Water - 1 cup
• Juice of 1 lemon
• Salt - As per taste

How to Make Paneer Vindaloo

• Combine coriander, cumin, mustard, coconut, red chillies and grind it to a fine powder.
• Add turmeric, lime juice and half of the ginger-garlic paste.
• Then coat the paneer in this paste, cover and marinate for 1 hour.
• Heat oil in a pan or kadai over a medium-high.
• When it is heated, add cloves, cinnamon, onions and fry until light brown.
• Then add ginger-garlic paste and the marinated paneer (reserving some of the marinate).
• Fry until the pieces are well seared.
• Add paprika, jaggery, salt and reserved marinate and bring the contents to a boil.
• Cook until paneer becomes tender.