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Simple Paneer Vindaloo
A simple Indian paneer vindaloo with green chilies and potatoes, finished with turmeric and yogurt, served over basmati rice.
Ingredients
Instructions
Cube the paneer and season it, then roast over medium-high heat until well browned, about 9 minutes.
Add the green chilies and potatoes, cooking until softened, about 7 minutes.
Stir in the turmeric and yogurt for a final minute.
Cook the basmati rice separately and fluff with a fork.
Let everything simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the basmati rice, 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.
