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Indian-Style Paneer & Creamy Tomato Curry
with White Rice
30 MIN
2 Servings
From the Test Kitchen
At the heart of this dynamic 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 simple bed of white rice deliciously catches every saucy bite.
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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories770 Cals (est.)
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fresh
ingredients
Title
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4 oz Paneer Cheese
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½ cup Long Grain White Rice
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1 15.5-Oz Can Chickpeas
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1 Zucchini
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2 cloves Garlic
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1 Piece Ginger
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2 Tbsps Tomato Achaar
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2 Tbsps Tomato Paste
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¼ cup Cream
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Medium dice the cheese. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.
2
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Brown the cheese
Meanwhile, 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 (carefully, as it may pop). Cook, stirring halfway through, 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
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini, chopped ginger, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
5
Make the curry & serve your dish
Add the tomato paste and tomato achaar to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained 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 the liquid is slightly thickened. Add the cream (carefully, as the liquid may splatter) and browned cheese. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the curry over the cooked rice. Enjoy!
1
Prepare the ingredients
Medium dice the cheese. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.
2
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Brown the cheese
Meanwhile, 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 (carefully, as it may pop). Cook, stirring halfway through, 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
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini, chopped ginger, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
5
Make the curry & serve your dish
Add the tomato paste and tomato achaar to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained 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 the liquid is slightly thickened. Add the cream (carefully, as the liquid may splatter) and browned cheese. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and heated through. 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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