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A fiery and tangy Goan curry made with soft paneer cubes simmered in a bold vindaloo masala. This popular vegetarian twist on a classic Portuguese-inspired dish is packed with flavor from red chilies, vinegar, and aromatic spices.
For 4 servings
Prepare the Vindaloo Paste
Shallow-Fry the Paneer
Cook the Gravy Base
A fiery and tangy Goan curry made with soft paneer cubes simmered in a bold vindaloo masala. This popular vegetarian twist on a classic Portuguese-inspired dish is packed with flavor from red chilies, vinegar, and aromatic spices.
This goan recipe takes 60 minutes to prepare and yields 4 servings. At 436.62 calories per serving with 16.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and Finish the Curry
Garnish and Serve
Replace paneer with 300g of firm tofu (pressed and cubed) or 2 large potatoes (boiled and cubed). Follow the same steps.
Add 1 cup of boiled chickpeas or kidney beans along with the paneer during the simmering stage for an extra protein boost.
To reduce the heat, use only Kashmiri red chilies and make sure to deseed them completely before soaking. You can also reduce the number of black peppercorns.
For a slightly richer and less intense gravy, stir in 2-3 tablespoons of coconut milk at the end of the cooking process and heat through gently without boiling.
Paneer is an excellent source of vegetarian protein, which is crucial for muscle building, tissue repair, and overall body function.
The capsaicin found in the red chilies can provide a temporary boost to your metabolism, which may aid in calorie burning.
Spices like turmeric (containing curcumin), ginger, and garlic are renowned for their powerful anti-inflammatory and antioxidant effects, which help combat oxidative stress in the body.
As a dairy product, paneer is a good source of calcium, which is essential for maintaining strong bones and teeth.
The primary source of heat is the spicy red chilies. To make it milder, reduce the number of spicy chilies, or omit them entirely and use only Kashmiri chilies, which are known for their vibrant color and mild heat. Also, be sure to deseed all chilies before making the paste.
Paneer Vindaloo can be part of a healthy diet. Paneer is a great source of protein and calcium. The spices used, like turmeric, ginger, and garlic, have anti-inflammatory properties. However, it can be high in fat due to the oil and paneer, so enjoy it in moderation.
A single serving of this Paneer Vindaloo recipe contains approximately 350-400 calories. This is an estimate and can vary based on the type of oil used and the exact fat content of the paneer.
Traditionally, Goan Vindaloo is served with 'pav' (local bread rolls) or 'sannas' (steamed rice cakes). It also pairs wonderfully with plain steamed basmati rice, jeera rice, or soft naan bread to balance the intense flavors.
Absolutely! Vindaloo is one of those curries that tastes even better the next day. The flavors have more time to mature and deepen. Store it in an airtight container in the refrigerator for up to 3 days.
For the most authentic Goan flavor, coconut vinegar or palm vinegar (toddy vinegar) is traditionally used. However, they can be hard to find. White vinegar is a widely available and excellent substitute that provides the necessary tanginess.
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