Indian-Style Paneer & Creamy Tomato Curry with Jasmine Rice

Indian-Style Paneer & Creamy Tomato Curry

with Jasmine Rice

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

At the heart of this easy curry, which gets its bold flavors from fresh ginger and tomato chutney, are bites of paneer—a type of firm, fresh cheese perfect for pan-frying until beautifully golden brown. A bed of fluffy jasmine rice deliciously catches every saucy bite.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the zucchini. Halve lengthwise, then thinly slice crosswise. Medium dice the cheese. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Brown the cheese:
3 Brown the cheese:

While the rice cooks, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a piece of cheese sizzles immediately when added, add the diced cheese in an even layer. Cook, stirring halfway through (carefully, as the cheese may pop), 4 to 6 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

Cook the zucchini:
4 Cook the zucchini:

While the rice continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and garlic and sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Make the curry & serve your dish:
5 Make the curry & serve your dish:

Add the tomato paste and tomato chutney to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chickpeas and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly thickened. Add the cream (shaking the bottle before opening) and browned cheese. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the curry over the cooked rice. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the zucchini. Halve lengthwise, then thinly slice crosswise. Medium dice the cheese. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:
Brown the cheese:
3 Brown the cheese:

While the rice cooks, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a piece of cheese sizzles immediately when added, add the diced cheese in an even layer. Cook, stirring halfway through (carefully, as the cheese may pop), 4 to 6 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

4 Cook the zucchini:

While the rice continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and garlic and sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Cook the zucchini:
Make the curry & serve your dish:
5 Make the curry & serve your dish:

Add the tomato paste and tomato chutney to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chickpeas and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly thickened. Add the cream (shaking the bottle before opening) and browned cheese. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the curry over the cooked rice. Enjoy! 

Browse Steps
1 of 5