Paneer Vindaloo

INGREDIENTS:

For Masala Paste –

Vinegar – 1/2 small Cup
Dry red chillies – 8 to 10 No’s
Garlic, large pod – 6 to 8 cloves
Fenugreek seeds – 1 Teaspoon
Tomatoes – 2 roughly chopped
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

HOW TO PREPARE:

If using dry masala spices, then soak all ingredients (except tomatoes) for Masala for about 3-4 hours. After soaking, grind them along with tomatoes to a fine paste. If using fresh chillies, don’t soak and directly use them while grinding. Heat oil, caramelise the sugar a little, add the finely sliced onion and stir. Cook until lightly golden. Now, add the paste and roast it. Add the Kashmiri Mirchi, salt and cook for about a minute then add a cup of water and let the masala blend together. Add the paneer cubes and take a boil and then reduce flame to simmer.Add Kashmiri Mirchi, salt and cook for about a minute. Add a cup of water and let the masala blend together. Cook the gravy reduced to a masala and until oil begins to separate. Off the flame. Hot spicy delicious ‘Paneer Vindaloo’ is ready for serving.

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