RESTAURANT STYLE SPICY PANEER VINDALOO MASALA GRAVY | VINDALOO RECIPE
Recipe Information
Paneer Vindaloo
Cultural Context
Originating from the coastal regions of Goa, Vindaloo was influenced by Portuguese cuisine, originally featuring meat marinated in vinegar and spices. Today, it's a beloved dish in Indian cuisine, often made with paneer for a vegetarian twist. Its bold flavors and spicy kick have made it popular worldwide, with many regional variations adapting the heat level and ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Cut paneer into pieces, ensuring they are not too thin.
Deseed 2 dried red chilies (Kashmiri) and soak them in boiling hot water for about an hour.
In a blender jar, add garlic, ginger, coriander seeds, cumin seeds, black peppercorns, mustard seeds, green cardamoms, cinnamon stick, cloves, and fenugreek seeds (if using).
Add paprika and the soaked dried chilies to the blender jar.
Blend all ingredients to form a smooth paste.
Add tomatoes and apple cider vinegar to the blender and blend again until smooth.
Heat oil in a pan over medium high heat until warm, not hot.
Add one large sliced onion and a sprinkle of salt to the pan.
Stir the onions on medium high heat, spreading them out for a few seconds, then stir again.
Once the onions develop color along the edges, lower the heat to medium low and stir frequently until they turn golden, which takes about 12 minutes.
Add the vindaloo masala to the pan along with a little turmeric powder and stir on low heat for a minute.
Rinse the blender jar with about half a cup of water and add this to the pan.
Add salt and cover the pan on medium low heat for about 5 to 6 minutes.
Uncover the pan and check for oil floating on top, indicating readiness for the next step.
Add paneer to the pan, sprinkle with salt, and add sugar to balance acidity.
Pour in ½ cup of hot water and bring the gravy to a boil.
Cover the pan on low heat for 12 minutes, stirring occasionally.
Taste the curry and adjust sweetness, salt, and heat by adding more Kashmiri red chili powder if needed.
After 12 minutes, uncover the pan and enjoy the aroma and appearance of the dish.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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