Paneer Vindaloo Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook for a minute.
• STEP 3.Add tomatoes, spices, and vinegar. Cook until the tomatoes are soft and the spices are well blended.
• STEP 4.Add paneer cubes and cook for a few minutes until the paneer is heated through.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or naan.
• STEP 6.Cooking Tips: Adjust the spice level according to your preference by adding more or less chili powder. For a creamier texture, you can add a tablespoon of yogurt or cream to the gravy. Storage and Serving: Paneer Vindaloo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving. Serve with rice, naan, or roti for a complete meal.

Cooking Tips

• Adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of yogurt or cream to the gravy.

Storage and Serving

• Paneer Vindaloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving.
• Serve with rice, naan, or roti for a complete meal.