Paneer Vindaloo Spiced Curry (Print View)
Tangy spice-marinated paneer in a vibrant, aromatic gravy, finished with cilantro and served hot.
# What You'll Need:
→ Vindaloo Paste
01 -
5 whole dried Kashmiri red chili peppers
02 -
2 tablespoons coriander seeds
03 -
5 whole cloves
04 -
1 inch cinnamon stick
05 -
3 green cardamom pods
06 -
1/4 teaspoon black peppercorns
07 -
1 teaspoon cumin seeds
08 -
1 teaspoon mustard seeds
09 -
8 garlic cloves
10 -
1 inch fresh ginger
11 -
2 tablespoons vinegar (rice vinegar or white vinegar)
12 -
1 tablespoon tamarind paste
13 -
120 ml water
→ Curry
14 -
450 g paneer, cut into small cubes
15 -
3 tablespoons oil
16 -
2 cups (approx. 320 g) onions, diced
17 -
1/2 teaspoon ground turmeric
18 -
1 teaspoon salt, or to taste
19 -
1 teaspoon brown sugar
20 -
120 ml water
21 -
Fresh cilantro, for garnish
# Directions:
01 -
Heat a heavy-bottomed pan over medium heat. Add Kashmiri chilies, coriander seeds, cloves, cinnamon stick, cardamom pods, black peppercorns, cumin seeds, and mustard seeds. Sauté gently for about 1 minute, stirring, until aromatic and lightly browned. Do not let spices burn. Remove from heat.
02 -
Transfer toasted spices to a grinder. Add garlic, ginger, tamarind paste, and vinegar. Pour in 120 ml water. Grind until a smooth paste forms, scraping sides as needed.
03 -
Place paneer cubes into a large bowl. Add all vindaloo paste and mix until pieces are well coated. Cover and refrigerate for 15 to 30 minutes to marinate.
04 -
In a heavy-bottomed pan over medium-high heat, add oil. Add diced onions and sauté for 7 to 8 minutes until deeply golden brown.
05 -
Add ground turmeric and salt to the onions, stir well. Add marinated paneer cubes, mixing gently to coat. Dissolve any remaining marinade paste in the second portion of water (120 ml) and pour into the pan. Add brown sugar and stir to combine.
06 -
Cover the pan and cook for 5 minutes on medium heat, allowing paneer to soften and flavors to develop.
07 -
Remove from heat. Garnish with fresh cilantro. Serve hot with rice, naan, or roti.
# Notes:
01 -
Kashmiri chilies impart vibrant color and mild heat. To boost heat, substitute part of the chilies with spicier varieties if desired.
02 -
Ensure onions are properly caramelized to achieve rich flavor depth in the curry.