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Panner Vindaloo - Goan Food

Goan Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables, and panner.


A vindaloo is a dish of meat (usually pork) marinated in vinegar and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".


To try out different variation I have used panner for vegetarian dishes.


LETS GET COOKING:

Panner Vindaloo - Goan Food



Course : Main course




Cuisine : Indian




Prep time : 10 minutes




Process time : 10 minutes




Total time : 20 minutes


Ingredients:

  • Panner - 250 grams

  • Onion - 1

  • Tomato - 1

  • Cinnamon stick - 1/2 inch

  • Cloves - 3

  • Pepper - 1/2 tsp

  • Cumin seeds - 1/2 tsp

  • Cardamom - 2

  • Coriander seeds - 1/2 tsp

  • Mustard seeds - 1/2 tsp

  • Ginger - 1/2 inch

  • Garlic - 3

  • Tamarind pulp - 1 tbtsp

  • Red win or vinegar - 2 tsp

  • Dried red chili - 5

  • Turmeric powder - 1/2 tsp

  • Salt 1 tsp

  • Oil - 1 tsp

Instructions:

  1. In a pan dry roast, cinnamon, cloves, pepper, cumin, cardamon, coriander and mustard seeds, until aromatic

  2. Cook down the roasted spices, grind them with ginger, garlic, soaked red chili, tamarind pulp, red wine, turmeric and salt into smooth paste

  3. Grind tomato to smooth paste

  4. Now add oil in a pan, add chopped onions, sauté it.

  5. Then add the grinded fine spice masala paste to it, sauté them well

  6. Add tomato pure to it and mix again, add required water and sugar to balance the taste

  7. Now add panner to it, give a mix

  8. cover and cook them for 10 minutes

  9. Serve hot with chapathi or rice

Pictorial :


take all ingredients
take all ingredients

dry roast the spices
dry roast the spices

into mixer jar
into mixer jar

with garlic and ginger
with garlic and ginger

soaked dried red chili
soaked dried red chili

tamarind pulp
tamarind pulp

red wine
red wine

turmeric powder
turmeric powder

salt
salt

grind to smooth paste
grind to smooth paste

saute onions in hot oil
saute onions in hot oil

masala spice paste
masala spice paste

tomato puree
tomato puree

panner
panner

required water
required water

sugar
sugar

cover and cook for 10 min
cover and cook for 10 min

serve hot
serve hot

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