Paneer Vindaloo with Ladi Pav

Instructions

1. 1

   Prepare the Vindaloo Paste

   • Break the stems off the Kashmiri and spicy red chilies. Place them in a bowl and cover with hot water. Let them soak for 20-30 minutes to soften.
   • Drain the soaked chilies and transfer them to a high-speed blender.
   • Add the garlic, ginger, cumin seeds, cloves, cinnamon stick, black peppercorns, turmeric powder, and white vinegar to the blender.
   • Blend until you have a completely smooth, thick paste. Add 1-2 tablespoons of water if needed to facilitate blending.
2. 2

   Shallow-Fry the Paneer

   • Heat 2 tablespoons of vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Gently add the paneer cubes in a single layer. Shallow-fry for 4-5 minutes, turning occasionally, until all sides are light golden brown.
   • Remove the fried paneer with a slotted spoon and set aside. For extra soft paneer, place it in a bowl of warm water until you're ready to add it to the gravy.
3. 3

   Cook the Gravy Base

   • In the same pan, add the remaining 2 tablespoons of oil.
   • Add the finely chopped onions and sauté on medium-low heat for 10-12 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the curry.
   • Add the prepared vindaloo paste to the pan. Cook for 6-8 minutes, stirring constantly, until the paste darkens in color, becomes fragrant, and you see oil separating from the sides.
   • Stir in the tomato puree and cook for another 5 minutes until the mixture thickens and the raw tomato smell disappears.
4. 4

   Simmer and Finish the Curry

   • Drain the paneer if it was soaking in water, and add it to the pan. Add the salt and sugar, and stir gently to coat the paneer cubes in the masala.
   • Pour in 1 cup of hot water and stir well to combine everything.
   • Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes, allowing the paneer to absorb the flavors of the gravy.
   • After simmering, check the consistency. If the gravy is too thick, add a splash of hot water to reach your desired consistency.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 10 minutes before serving. Serve hot with steamed rice, naan, or traditional Goan pav.