Paneer vindaloo with okra and coconut red rice

Vegetarian, Gluten Free, Soy Free

2 Servings, 750 Calories/Serving

35 Minutes

Paneer is a fresh Indian cheese that stays firm when heated. Vindaloo comes from Goa in western India, inspired by a Portuguese dish of a similar-sounding name. In Britain it’s famous for being ridiculously spicy, but our version is nicely mild, with earthy urfa biber chiles, tempered by the sweetness of coconut rice.


  • ¾ cup Bhutanese red rice
  • ½ cup coconut milk
  • ½ pound okra
  • 1 to 2 shallots
  • Peeled fresh garlic
  • ½ pound tomatoes
  • ½ teaspoon vindaloo curry powder
  • ½ teaspoon urfa biber (optional)
  • 2 ounces paneer cheese
  • 1 lime
  • 1 tablespoon tomato paste
  • 1½ ounces roasted cashews



Cook the rice

In a pot, combine the rice with 1½ cups salted water. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender and the water is absorbed, 18 to 20 minutes. Remove from the heat, stir in the coconut milk, re-cover, and let stand until ready to serve. While the rice cooks, prepare the vindaloo.


Prep the vindaloo ingredients

  • Remove the stems from the okra; cut the pods in half on a bias.
  • Peel and thinly slice the shallots.
  • Finely chop enough garlic to measure 1½ teaspoons.
  • Core and cut the tomatoes into 1-inch pieces.


Cook the okra

In a pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the okra, shallots, garlic, vindaloo curry powder, and as much urfa biber as you like. Season with salt and cook, stirring a few times, until fragrant and the okra is beginning to brown, 5 to 6 minutes. While the okra cooks, prep the paneer.


Prep the paneer; finish the vindaloo

  • Cut the paneer into ½-inch cubes.
  • Cut the lime into wedges.
Stir the tomato paste into the okra mixture and cook until lightly toasted, 1 to 2 minutes. Add the tomatoes and 1 cup water. Bring to a boil, reduce to a simmer, and cook until the tomatoes begin to soften and the okra is tender, 8 to 10 minutes. Fold in the paneer, season to taste with salt, and cook until the sauce is slightly thickened and the paneer is warmed through, 4 to 5 minutes.



Transfer the vindaloo to serving bowls and serve with the rice. Garnish with cashews and serve with the lime wedges on the side.

Nutrition per serving: Calories: 750, Protein: 20 g, Total Fat: 33 g, Monounsaturated Fat: 15.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 8 g, Cholesterol: 10 mg, Carbohydrates: 103 g, Fiber: 13 g, Added Sugar: 0 g, Sodium: 570 mg

Contains: milk, tree nuts

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