Indian-Style Paneer & Creamy Tomato Curry with White Rice

Indian-Style Paneer & Creamy Tomato Curry

with White Rice

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Indian-Style Paneer & Creamy Tomato Curry with White Rice
Title
  • 4 oz Paneer Cheese
  • ½ cup Long Grain White Rice
  • 1 15.5-Oz Can Chickpeas
  • 1 Zucchini
  • 2 cloves Garlic
  • 1 Piece Ginger
  • 2 Tbsps Tomato Achaar
  • 2 Tbsps Tomato Paste
  • ¼ cup Cream
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
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.

Cook the rice
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.

Brown the cheese
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.

Cook the zucchini
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.

Make the curry & serve your dish
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!

Tips from Home Chefs

Get Plans

Indian-Style Paneer & Creamy Tomato Curry

Prepare the ingredients
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.

Cook the rice
Brown the cheese
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.

Cook the zucchini
Make the curry & serve your dish
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!

Browse Steps
1 of 5