Gobi Aloo Paneer Vindaloo
Vindaloo is a very hot & spicy curry dish which is popular in the region of GOA, India. Restaurants often serve this as a non-vegetarian dish but this curry definitely can be prepared using different vegetables for vegetarians to use with either rice or any Indian bread varieties.
Here is my recipe for VEGETARIAN
version using home-made Vindaloo paste. I have used just potatoes,
cauliflower and paneer which go well with rice and Indian breads. This
curry can also be prepared using mixed vegetables or just paneer.
INGREDIENTS FOR MAKING CURRY- 6 medium
sized potatoes cut into bite size chunks, 2 cups cauliflower florets, 200 gms paneer cubes,1 red
onion sliced lengthwise, 1 chopped tomato, chopped coriander leaves for garnishing, salt to
taste.
INGREDIENTS FOR VINDALOO PASTE - 1 tsp.
each of roasted & grinded into powder form - cumin, coriander, methi,
pepper, ginger, garlic, turmeric, cinnamon & garam masala, 1 tsp. vinegar, red hot chilli powder to taste.
1/2 cup each of coconut milk and plain yogurt (this is optional and I use while making this Vindaloo curry because you are consuming very spicy dish and both yogurt and coconut milk helps in cooling your digestive system and to avoid any heart burning sensation).
1/2 cup each of coconut milk and plain yogurt (this is optional and I use while making this Vindaloo curry because you are consuming very spicy dish and both yogurt and coconut milk helps in cooling your digestive system and to avoid any heart burning sensation).
METHOD
- Cook potatoes & cauliflower until tender, keep it aside.
- Fry paneer and keep it aside.
- Heat 1-2 spoons of cooking oil and fry onions & tomatoes.
- To fresh grounded Vindaloo powder, add coconut milk & yogurt, make a thick paste and add this to fried onions and mix well.
- Add cooked potatoes, cauliflower, paneer & salt to this spicy paste, mix well.
- Simmer on medium flame until sauce thickens.
- Serve hot with boiled rice or any Indian bread.