Spicy Paneer Vindaloo, Cardamom Rice & Naan
This dish is a fusion of East and West, with the influence of Portugal shining through. Vinegar was brought over to India in the 16th century by the Portuguese, and thus the characteristic hot, sour flavours of the vindaloo were born. Basil adds a subtle anise flavour. If you like spice, you'll vinda-love it!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Pepper, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Peel and finely slice your brown onion[s]
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion and cook for 7-8 min or until softened
Meanwhile, cut your paneer into bite-sized pieces
Add the chopped paneer to a bowl with your cider vinegar, ground cumin, ground paprika and half your cayenne pepper (can't handle the heat? Go easy!)
Tip: Only add half the cayenne pepper now, then taste later and add the rest if it needs more kick!
Give everything a good mix up – this is your coated paneer
Boil a kettle
Chop your cherry tomatoes in half
Peel and finely slice your garlic
Dissolve your vegetable stock mix and tamarind paste in 150ml [195ml] [250ml] boiled water – this is your tamarind stock
Once the onions have softened, add a small knob of butter with the halved tomatoes and sliced garlic and cook for 6-8 min further or until the tomatoes are starting to break down
Crush your cardamom pods open by squashing them with the side of a knife
Add your basmati rice, crushed cardamom pods and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your cardamom rice
Once the tomatoes have started to break down, add the coated paneer (scrape out all of the spices from the bowl too!), half your Thai basil leaves (save the rest for garnish!) and a grind of black pepper and cook for 3-4 min or until the spices are fragrant
Add the tamarind stock and cook for 5-6 min further or until the sauce has thickened – this is your spicy paneer vindaloo
Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through
Slice the remaining Thai basil leaves finely
Tip: Once the vindaloo is done, taste the sauce and stir through the remaining cayenne if it needs more kick!
Serve the spicy paneer vindaloo with the cardamom rice and warmed naan to the side
Garnish with the chopped Thai basil
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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