Paneer Vindaloo Spiced Curry (Printable Format)
Tangy paneer in spiced vindaloo sauce, simmered with onions and bold Indian flavors.
# Needed Ingredients:
→ Vindaloo Paste
01 -
5 whole dried Kashmiri red chili peppers
02 -
2 tablespoons coriander seeds
03 -
5 whole cloves
04 -
1 inch piece cinnamon stick
05 -
3 green cardamom pods
06 -
1/4 teaspoon whole black peppercorns
07 -
1 teaspoon cumin seeds
08 -
1 teaspoon mustard seeds
09 -
8 garlic cloves
10 -
1 inch piece fresh ginger
11 -
2 tablespoons rice vinegar or white vinegar
12 -
1 tablespoon tamarind paste
13 -
1/2 cup water
→ Curry
14 -
1 pound paneer, cut into small cubes
15 -
3 tablespoons neutral oil
16 -
2 cups onions, diced
17 -
1/2 teaspoon ground turmeric
18 -
1 teaspoon salt, or to taste
19 -
1 teaspoon brown sugar
20 -
1/2 cup water
21 -
Fresh cilantro, chopped, for garnish
# Preparation Steps:
01 -
In a heavy-bottomed pan over medium heat, add dried Kashmiri chilies, coriander seeds, cloves, cinnamon, cardamom, black peppercorns, cumin seeds, and mustard seeds. Sauté for about 1 minute until fragrant and slightly browned, being careful not to burn the spices. Remove from heat.
02 -
Transfer toasted spices to a grinder. Add ginger, garlic, tamarind paste, vinegar, and 1/2 cup water. Grind into a smooth, thick paste.
03 -
Place paneer cubes in a large bowl. Add prepared vindaloo paste and mix thoroughly to coat. Cover and refrigerate for 15 to 30 minutes to allow flavors to absorb.
04 -
Heat oil in a heavy-bottomed pan over medium-high heat. Add diced onions and cook for 7 to 8 minutes until golden brown.
05 -
Add ground turmeric and salt to onions. Stir in marinated paneer along with all remaining vindaloo paste from the bowl mixed with 1/2 cup water. Add brown sugar and stir well.
06 -
Cover and cook for about 5 minutes on medium heat until the paneer softens and the sauce thickens slightly.
07 -
Remove from heat, garnish with fresh chopped cilantro, and serve hot with rice, naan, or roti.
# Supplementary Details:
01 -
Allowing paneer to marinate in the vindaloo paste deepens the flavor and enhances the final dish.