RESTAURANT STYLE SPICY PANEER VINDALOO MASALA GRAVY | VINDALOO RECIPE
12.6 هزار بار بازدید -
3 سال پیش
-
How To Make Paneer Vindaloo
How To Make Paneer Vindaloo Recipe - How To Make Vindaloo Masala - Restaurant Style Vindaloo Recipe
Vindaloo created in the Portuguese - Indian colony Of Goa, was generally made with pork but I am making a meatless version today using paneer. You can use tofu if you are no a vegan diet. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies like I did and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-- @currieswithbumbi
Ingredients for making paneer vindaloo - Serves 9 to 10
For making Vindaloo Masala -
* 2 kashmiri red chillies deseeded and soaked in hot water for sometime until they turn plump. You can use more chillies if you like it really spicy. 2 to 4 chillies will make it mild. If you do not have kashmiri red chillies then you can use 1 heaped tablespoon of kashmiri red chilli powder (adjust the proportion according to your preference). Or you can use a combination of 1 teaspoon of cayenne pepper and 1 tablespoon of paprika (in that case do not add anymore paprika as stated later on in the ingredient list)
* 1 teaspoon whole cumin seeds (jeera)
* 1 tablespoon coriander seeds (dhania)
* 1/2 teaspoon whole black peppercorns (kali mirch)
* 10 fenugreek seeds (methi) - optional but it gives a nice flavor
* little less than 1/2 teaspoon yellow/black mustard seeds
* 1 inch length cinnamon stick
* 4 cloves
* 4 green cardamoms
* 1 tablespoon paprika
* 1/2 teaspoon turmeric powder (haldi)
* 12 large garlic cloves or 1 whole head of garlic
* 1 inch length ginger
* 1/4 th cup or 4 tablespoons of any vinegar. Use tamarind pulp if you are allergic to vinegar.
* 1 large tomato. Use one more tablespoon of vinegar if not using tomato
For the vindaloo gravy -
* 185 gm or 1 large onion
* 1 heaped tablespoon sugar. Add more if required.
* 2 teaspoons salt or as per taste
* 800 gm paneer / firm tofu
* 1 cup of hot water. Can use more if you want more gravy but do not add too much as that dilute the flavor.
This curry gets better with time so please serve it the next day if possible. It stays good in the refrigerator for 5 to 6 days or you can even freeze it. Serve it with naan/paratha/tandoori roti/rice.
KEEP IN TOUCH FOOD LOVERS -
My email - [email protected]. Share the photos of your culinary success by emailing me.
Facebook - Facebook: currieswithbumbi
🎬 Related Videos -
🎬 Vegetarian & Vegan Recipes -
VEGETARIAN & VEGAN RECIPES
🎬 Paneer recipes -
PANEER RECIPES
🎬 Tofu Recipes -
TOFU RECIPES INDIAN STYLE
🎼Background Music - (From YouTube Audio Library)
Lowest Of Fi Riddim By Konrad OldMoney
Ocean View By Patrick Patrikios
#vegetarianrecipes #vindaloorecipe #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Vindaloo created in the Portuguese - Indian colony Of Goa, was generally made with pork but I am making a meatless version today using paneer. You can use tofu if you are no a vegan diet. Vindaloo got its name from the Portuguese words for their most important seasonings, wine (vinho - in this case wine vinegar) and garlic (alhos). Vindaloo is a combination of many aromatic spices and the use of vinegar along with these spices acts like a pickling preservative. It is quite a spicy hot dish but you can definitely use less chillies like I did and make it mild. If possible please make it a day before you plan to serve as the taste gets better with time.
🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-- @currieswithbumbi
Ingredients for making paneer vindaloo - Serves 9 to 10
For making Vindaloo Masala -
* 2 kashmiri red chillies deseeded and soaked in hot water for sometime until they turn plump. You can use more chillies if you like it really spicy. 2 to 4 chillies will make it mild. If you do not have kashmiri red chillies then you can use 1 heaped tablespoon of kashmiri red chilli powder (adjust the proportion according to your preference). Or you can use a combination of 1 teaspoon of cayenne pepper and 1 tablespoon of paprika (in that case do not add anymore paprika as stated later on in the ingredient list)
* 1 teaspoon whole cumin seeds (jeera)
* 1 tablespoon coriander seeds (dhania)
* 1/2 teaspoon whole black peppercorns (kali mirch)
* 10 fenugreek seeds (methi) - optional but it gives a nice flavor
* little less than 1/2 teaspoon yellow/black mustard seeds
* 1 inch length cinnamon stick
* 4 cloves
* 4 green cardamoms
* 1 tablespoon paprika
* 1/2 teaspoon turmeric powder (haldi)
* 12 large garlic cloves or 1 whole head of garlic
* 1 inch length ginger
* 1/4 th cup or 4 tablespoons of any vinegar. Use tamarind pulp if you are allergic to vinegar.
* 1 large tomato. Use one more tablespoon of vinegar if not using tomato
For the vindaloo gravy -
* 185 gm or 1 large onion
* 1 heaped tablespoon sugar. Add more if required.
* 2 teaspoons salt or as per taste
* 800 gm paneer / firm tofu
* 1 cup of hot water. Can use more if you want more gravy but do not add too much as that dilute the flavor.
This curry gets better with time so please serve it the next day if possible. It stays good in the refrigerator for 5 to 6 days or you can even freeze it. Serve it with naan/paratha/tandoori roti/rice.
KEEP IN TOUCH FOOD LOVERS -
My email - [email protected]. Share the photos of your culinary success by emailing me.
Facebook - Facebook: currieswithbumbi
🎬 Related Videos -
🎬 Vegetarian & Vegan Recipes -
VEGETARIAN & VEGAN RECIPES
🎬 Paneer recipes -
PANEER RECIPES
🎬 Tofu Recipes -
TOFU RECIPES INDIAN STYLE
🎼Background Music - (From YouTube Audio Library)
Lowest Of Fi Riddim By Konrad OldMoney
Ocean View By Patrick Patrikios
#vegetarianrecipes #vindaloorecipe #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
3 سال پیش
در تاریخ 1400/03/28 منتشر شده
است.
12,664
بـار بازدید شده