Indian-Style Paneer & Creamy Tomato Curry Fill 1 Created with Sketch.

with Jasmine Rice

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
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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.

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instructions
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! 

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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!