Paneer Vindaloo Recipe

Paneer Vindaloo

  • Prep Time
    10 Minutes
  • Cook Time
    10 Minutes
  • Difficulty Level
    Advanced

Paneer Vindaloo is a mouthwatering dish prepared using cottage cheese.

Paneer Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. The cuisine also includes a variation of the dish. It is known globally in its British Asian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish. Though this is often used and associated with Non-Vegetarian dishes, it has equally popular vegetarian counterparts too. Here I bring this yumm hot spicy Paneer made with Vindaloo.

For more such exciting recipes like Paneer Vindaloo, please click on the following links:

  1. Paneer Cheese Grilled Sandwich
  2. Paneer Schezwan Dosa Pizza
  3. Paneer Lazawab

Current Recipe Rating

(4 / 5)

3 ratings

  • Recipe
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Ingredients

  • For Masala Paste -
  • Vinegar - 1/2 small Cup (I used white vinegar)
  • Dry red chillies - 8 to 10 No's (can use fresh ones too)
  • Garlic, large pod - 6 to 8 cloves
  • Fenugreek seeds - 1 Teaspoon
  • Tomatoes - 2 roughly chopped (My addition, originally it is not added)
  • ( Cinnamon - 1 inch piece, Cloves - 2 nos, Black peppercorns - 1 Teaspoon, Bayleaf - 1 nos Cumin seeds - 1 Teaspoon Or Use Garam Masala powder/All spice mix - 1 Teaspoon
  • Rest of ingredients -
  • Onion - 1 medium sized
  • Oil - 1 Tablespoon
  • Sugar - 1 Teaspoon
  • Kashmiri Mirchi/Red chilli powder - 1 Teaspoon
  • Salt - as per taste
  • Paneer cubes - 200 Gram

Instructions

  1. If using dry masala spices, then soak all ingredients (except tomatoes) for Masala for about 3-4 hours.
  2. After soaking, grind them along with tomatoes to a fine paste. If using fresh chillies, don't soak and directly use them while grinding.
  3. Heat oil, caramelise the sugar a little, add the finely sliced onion and stir. Cook until lightly golden.
  4. Now, add the paste and roast it.
  5. Add the Kashmiri Mirchi, salt and cook for about a minute then add a cup of water and let the masala blend together.
  6. Add the paneer cubes and take a boil and then reduce flame to simmer.
  7. Add Kashmiri Mirchi, salt and cook for about a minute. Add a cup of water and let the masala blend together.
  8. Cook the gravy reduced to a masala and until oil begins to separate. Off the flame.
  9. Hot spicy delicious 'Paneer Vindaloo' is ready for serving.
  10. Note - 1. Used fresh red chillies instead of dried ones. 2. Used freshly ground spices instead of saboot. (Had ground it few days before only).
  11. 3. So did a jhatpat grinding of masala by directly grinding fresh red chillies, tomatoes, garlic, garam masala powder, methi powder and vinegar. No soaking was needed because of fresh red chillies and garam masala powder used.
  • Servings : 3
  • Ready in : 20 Minutes

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About Chef

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.

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