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Paneer Vindaloo Bhaji Garlic
A one-pot Indian paneer vindaloo with garlic, tomatoes and onion, finished with ghee, garam masala and coconut milk, served with naan.
Ingredients
Instructions
Cube the paneer and season it, then roast over medium-high heat until well browned, about 5 minutes.
Add the garlic, tomatoes and onion, cooking until softened, about 5 minutes.
Stir in the ghee, garam masala, coriander powder and coconut milk for 2 minutes.
Warm the naan separately.
Let the paneer simmer for about 13 minutes so the vindaloo spices deepen.
Taste and adjust the seasoning.
Serve hot over the naan, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
