Paneer Vindaloo

Recipe by
Total Time:
2 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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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.

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