Goan Chicken Vindaloo with Vegetables

 This recipe is a spicy, hot, robust curry and a plant based variant of the traditionally made Vindaloo from the Portuguese Goan recipe. This fiery curry is made with chicken, button mushrooms, potatoes, carrots and a vindaloo

paste made from red chillies, spices and herbs. Please like and subscribe my link given below: Video link https://youtu.be/hWTS5OTlx8c Enjoy! Parsans Kitchen

Important Cooking Tips:

You can use mushrooms while making the vindaloo, sauté or fry the mushrooms and set aside. Once you have fried the masala paste well, add water and let it simmer. Then you add the fried mushrooms and potatoes and simmer for a few minutes so that the mushrooms absorbs the flavors of the vindaloo paste.

Use Kashmiri red chilies, but you could use any kind of red chilies or even a combination of red chilies.

The vindaloo can also be made with veggies like aubergines, cauliflower, mix veggies and also tofu and paneer. If using tofu or paneer, then marinate the tofu/paneer with the vindaloo paste for 45 minutes to 1 hour.

You could also use unripe jackfruit that has been steamed or boiled or sautéed to make this vindaloo recipe.

Reduce the number of chillies if you want the vindaloo to be less spicy.

You could add less water for a slightly thicker consistency in the curry.

 

Prep Time: 20 minutes 

Cook Time: 40 minutes 

Total Time: 1 hour 

Course: Main Course

Cuisine: Goan, Portuguese

Servings: 4 persons

 

Ingredients:

 

For the vindaloo masala:

7 to 8 Kashmiri red chilies - deseeded

Half cup hot water - for soaking red chilies

1 tbsp coriander seeds

Half tbsp cumin seeds

4 to 5 cloves

2 cinnamon sticks - each of 1 inch

8 to 10 black peppercorns

1 inch ginger - peeled & roughly chopped

6 to 7 garlic cloves - small to medium sized, peeled & roughly chopped

Half tsp turmeric powder

1.5 tbsp regular vinegar

Half tsp sugar

5 to 6 tbsp water - for grinding or add as required

For vindaloo curry:

500 grams Chicken, legs or boneless chicken cut into bite pieces

200 grams button mushrooms - rinsed and chopped

2 Carrots (Gajjar), diced (optional)

2 Tomatoes diced

1 Onion, diced

4 Dry Red Chillies

5 cloves Garlic

1 inch Ginger

Quarter cup White Wine vinegar

1 tsp Mustard seeds (Rai/ Kadugu)

4 Cloves (Laung)

2 Cardamom (Elaichi) Pods/Seeds

1 tsp Cinnamon Powder (Dalchini)

Half tbsp Whole Black Peppercorns

1 tbsp Cumin seeds (Jeera)

Salt as per taste

Oil as required

 

Method: 

To begin making the Chicken Vindaloo, soak the whole chilies, garlic cloves and ginger in white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a grinder.

 

Smear the chicken pieces with the prepared chilli paste. Cover and marinate in the fridge for about an hour.

 

To make the vindaloo masala, in a small skillet dry roast the spices - cloves, whole cardamom, cinnamon powder, peppercorns, cumin on low heat till fragrant. Turn off the heat, and allow the spices to cool down.  

Once cool, transfer to a mixer jar and grind to a fine powder. 

In a heavy bottom pan, heat oil and sauté mustard seeds.

Add the potato cubes and sliced carrots (optional) till golden. Place then on paper towels and set aside. Add chopped mushrooms, and 1 to 2 chopped green chillies.

Sauté the mushrooms on medium heat. Keep stirring the mushrooms until all the water or liquids in the pan dries up and set aside.

Then in the same pan, add the chopped onions. Sauté till they become translucent and are softened.

At this stage, add the marinated chicken along with all the juices and liquid in the pot.

Fry the chicken until it is well coated in the masala. Add the vindaloo masala and salt, fry further for 2 minutes.

Add the vegetables.

Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander.

 

Serve Goan Chicken Vindaloo with Vegetables along with Whole Wheat Lachha Paratha, roti or Steamed Rice and a salad of your choice for your weekend meal.

Ginger Soya Fish

 

Ginger Soy Fish is a flavorful and healthy dish that is quick and easy to prepare. The fish is marinated in a mixture of ginger, soy sauce, garlic, and sesame oil, which infuses it with a delicious umami flavor. It is then pan-fried until golden and crispy on the outside you can use any white fish fillets for this recipe, such as cod, tilapia, or halibut.

Enjoy! Please like and subscribe my link given below:

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Cooking Tips:

Make sure to pat the fish dry before marinating to ensure a crispy crust.

Best served with steam rice and glazed vegetables. 

Glazed vegetables are a simple side dish made by roasting or sautéing vegetables with a mixture of fat (butter/oil) and sweeteners (honey, maple syrup, or sugar) until tender and caramelized. Common choices include carrots, parsnips, and sweet potatoes, often enhanced with herbs like thyme or rosemary. 

Storage and Serving:

Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.

This dish is best served immediately after cooking to enjoy the crispy texture of the fish.

Garnish with sliced green onions and sesame seeds for added flavor and presentation.

 

Summary:

10: Mins. Prep

10: Mins. Cook

20: Mins total

Serves: 2

Ingredients:

4 Fish Fillets

Quarter cup Soy Sauce

Half tsp Grated Ginger

1 - inch ginger, peel, slice, and cut into thin strips

2 Cloves Garlic, Minced

1 tbsp cornstarch

1 tbsp Sesame Oil or any Cooking Oil

1 tbsp Brown Sugar

2 tbsp Vegetable Oil

1 tbsp chopped spring onion for garnishingHalf tsp roasted sesame seeds for garnishing

Method:

In a shallow dish, whisk together the soy sauce, grated ginger, garlic, oil, cornstarch and brown sugar.

Add the fish fillets to the marinade and turn to coat. Let them marinate for 15-20 minutes.

Heat a large skillet over medium heat roast the sesame seeds lightly and set aside in a bowl.

Add vegetable oil to the same skillet.

Once the oil is fully heated, add the ginger strips and stir-fry until it turns light brown. Remove the ginger from the oil and set aside in a bowl.

Remove the fish from the marinade, allowing any excess marinade to drip off.

Using the ginger-infused oil, pan-fry the fish until both sides turn light to golden brown. Be sure to turn the fish gently with a spatula, tongs, or preferably a pair of long cooking chopsticks. Fish fillets are delicate, so handle them carefully to avoid breaking them while pan-frying.

Add the remaining marinade to the fish. Once the sauce starts to bubble, turn off the heat and dish out the fish with the sauce.

Garnish it with the ginger strips, roasted sesame seeds and chopped spring onions

Serve the fish with steamed rice and glazed vegetables.

Andhra Paneer Tikka Masala

 

The vegetarian version of the famous Amritsari Fish Tikka, this Amritsari Paneer is cottage cheese (paneer) cubes marinated in a spiced gram flour mixture and golden fried. A dish which has a brilliance in taste as well as preparation. Paneer Amritsari is where paneer cubes are marinated in a spiced, tangy, gram flour mixture, together with spices, herbs and golden fried and can also be made in curry form.

 

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Video link

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Extra firm tofu can be used as a substitute for paneer. Half boiled potatoes, blanched cauliflower can be used instead of paneer.

 

You can even use the fried paneer as a filling in a wrap or roll or sandwiches or burgers. If you enjoy Amritsari flavors. You can also make Amritsari Paneer Tikka Masala as a curry.

 

Sprinkle some chaat masala powder and garnish the Amritsari Paneer with fresh mint/coriander leaves before serving.

 

Also, accompany it with a mint raita, mint chutney, tamarind chutney or your favorite chutney dip for fried paneer.  If you need a quick and easy starter, you can also try this Paneer Salad recipe.

 

You can add the spices as per your taste preferences.

 

This recipe can be easily scaled to suit your requirements.

 

Use soft and fresh paneer and make sure it is not rancid.

 

If needed you can add some more oil while frying in batches. 

 

 

Summary:

Prep Time: 10 minutes 

Cook Time: 1 hour 

Resting Time: 1 hour 

Total Time: 2 hours 10 minutes 

Course: Curry

Cuisine: North Indian

Serving: 5

 

 

Ingredients:

 

For Marinating:

14 cubes paneer

Half capsicum, cubed

Half onion

14 cubes paneer

Three fourth cup curd, thick

Quarter tsp turmeric

Quarter tsp cumin powder

Half tsp coriander powder

Half tsp garam masala

Quarter tsp ajwain / carom seeds

1 tbsp ginger garlic paste

1 tsp kasuri methi

2 tbsp besan / gram flour, roasted

Salt, chilli powder and pepper powder as per taste

2 tsp oil

2 tsp lemon juice

 

For curry:

2 onion, finely chopped

1 tsp ginger garlic paste

2 cup tomato puree

1 bay leaf

Half inch cinnamon

2 pods cardamom

3 cloves

1 tsp cumin

Quarter tsp turmeric

1 tsp coriander powder

Half tsp cumin powder

Quarter tsp garam masala

1 tsp kasuri methi, crushed

Salt and chilli powder as per taste

2 tbsp oil

1 cup water

2 tbsp coriander, finely chopped

 

Method:

 

To Marinate Paneer:

Firstly, in a large bowl take curd, turmeric, chilli powder, cumin powder, coriander powder, pepper powder and garam masala.  Also add ajwain, salt, kasuri methi, besan and 2 tsp oil.

 

Further, add lemon juice and ginger garlic paste. Mix well making sure everything is well combined.

 

Now add capsicum and cubes paneer.

 

Mix well making sure everything is well combined.

 

Toss the bowl and gently mix the paneer cubes with the marinade, so that the paneer cubes do not break.

You can even mix the paneer cubes gently with your hand.

 

Cover the bowl and allow to marinate for 30 minutes at room temperature. If keeping for longer time, then refrigerate.

You can also marinate for 4 to 5 hours or overnight in the fridge.

 

 

Method to prepare curry for Paneer Tikka:

 

In a large kadai heat 2 tbsp oil. Add bay leaf, cinnamon, cardamom, cloves and cumin. Sauté until the spices turn aromatic.

 

Add onion. Sauté until the onions turn golden brown.

 

Keeping the flame on low, add turmeric, chilli powder, coriander powder, cumin powder and salt.  Sauté until the spices turn aromatic.

 

Further, add 2 cup tomato puree and cook well. Cook until the oil separates from the sides.

 

Add the marinated paneer and mix gently and stir well now add leftover marination mixture and cook on low flame.

 

Make sure to stir continuously and cook until the oil separates from the sides. Further, add 1 cup water and mix adjusting the consistency as required.

 

Cover and simmer for 2 minutes, or until the flavours are absorbed well.

 

Now add garam masala, kasuri methi and coriander. Mix well.

You can also serve a side of thinly sliced onions and lemon wedges to go with the Amritsari Paneer.

Accompany mint chutney, tamarind chutney or a mint raita by the side.

Finally, enjoy paneer tikka masala with tandoori roti or naan.