Paneer Vindaloo Spiced Curry

Paneer Vindaloo has a well-earned spot on my Sunday lunch table—the layers of tangy spice and creamy paneer never fail to impress anyone who tries it. This version makes good use of a homemade vindaloo paste, balancing rich flavors with approachable steps. The deep flavor from freshly roasted spices and the lively punch from vinegar and tamarind mean there is always a little extra excitement at every bite.

Each time I bring this dish out for family gatherings, I watch everyone dip extra bread just to swipe up the last bit of sauce.

Ingredients

• paneer: firm and fresh for best texture look for bright white blocks with a fresh dairy aroma
• whole dried kashmiri chilies: add vivid color without harsh heat choose deep red pods with a flexible feel
• coriander seeds: for warmth and citrus notes always toast before using to wake up the oils
• cinnamon: strong and aromatic bold flavor that ties the sauce together
• mustard seeds: add bold depth opt for whole seeds free from moisture spots
• garlic and ginger: the backbone of the paste should be plump and fragrant not dry or shriveled
• vinegar: traditional vindaloo tang rice vinegar or white both work but choose a clear mild type
• tamarind paste: for gentle tartness go for dark rich paste with a balanced sweet and sour profile
• brown sugar: a little sweet lift to balance the spice use good quality unrefined if possible
• cilantro: for a fresh finish look for crisp leaves without yellow spots

Instructions

Make the Vindaloo Paste:

Toast dried chilies coriander seeds cloves cinnamon cardamom peppercorns cumin and mustard seeds in a heavy pan over medium heat until the spices are aromatic and lightly colored but not burnt about one minute. Immediately move the spices to a grinder. Add ginger garlic tamarind paste vinegar and water. Blend until you have a perfectly smooth deep red paste.

Marinate the Paneer:

In a wide bowl toss paneer cubes gently with all the vindaloo paste. Cover and refrigerate to let the flavors soak in for at least fifteen minutes half an hour is even better.

Start the Curry:

Set a deep pan over medium-high heat and pour in the oil. Scatter the chopped onions in and sauté slowly stirring often until golden brown and soft about seven or eight minutes. This time is key for developing the base flavor.

Gather Ingredients:

Add turmeric and salt straight into the caramelized onions. Carefully tip in the marinated paneer cubes with every drop of paste clinging to them and mix gently to coat.

Simmer and Finish:

In a cup combine any extra marinade with half a cup of water then add to the pan. Sprinkle in brown sugar. Mix well. Cover the pan and let the curry bubble gently for five minutes until the paneer is soft but holding its shape.

Garnish and Serve:

Scatter fresh cilantro over the finished curry just before serving. This dish shines alongside fluffy rice naan or even plain roti.

My favorite touch is boldly layering in extra ginger and really fresh cilantro right before serving. Once my grandfather asked for a second helping and said it reminded him of his Goan travels.

Storage and Leftover Tips

Keep leftovers chilled in a sealed dish and use within three days for best flavor. When reheating on the stove, add a splash of water and stir gently so the paneer stays soft. Paneer vindaloo can also be frozen in single-serve portions—just thaw overnight in the fridge and simmer to heat.

Easy Ingredient Swaps

If you cannot find kashmiri chilies, use wide mild dried red chilies and add a little more paprika for color. Tamarind paste can be swapped for a squeeze of lime mixed with a spoon of brown sugar. Tofu works beautifully in place of paneer—just be sure to drain and dry it very well.

Perfect Ways to Serve This

Steamed basmati rice is classic and lets the vivid sauce stand out. Naan and roti absorb the spicy tanginess and are fun for sharing. For a heartier meal, add roasted potatoes or a bowl of cool cucumber raita.

This recipe is a showcase of classic flavors that always bring family and friends together. Try it once, and it will likely become a regular in your kitchen too.

Recipe Q&A

→ What type of paneer is best to use?

Fresh, firm paneer works best as it holds its shape well when simmered in the sauce and absorbs the bold flavors effectively.

→ How can I adjust the spice level?

Control the heat by reducing the number of Kashmiri chilies or removing their seeds. The tanginess can be balanced with a bit more brown sugar if desired.

→ Can I make it vegan?

Yes, tofu can be substituted for paneer to make this curry fully plant-based without sacrificing texture.

→ What pairs well with this dish?

Paneer Vindaloo is traditionally enjoyed with steamed basmati rice, naan, or soft rotis to soak up the flavorful sauce.

→ How long should the paneer be marinated?

Marinating for 15-30 minutes allows the flavors to soak in, but up to one hour yields an even deeper flavor.