Indian-Style Paneer & Creamy Tomato Curry with White Rice

Indian-Style Paneer & Creamy Tomato Curry

with White Rice

30 MIN
2 Servings
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Vegetarian
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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    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
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    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 Piece Ginger
    • 1 Zucchini
    • 2 cloves Garlic
    • 2 Tbsps Tomato Achaar
    • 2 Tbsps Tomato Paste
    • ¼ cup Cream
    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 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. Cook, stirring halfway through, 4 to 6 minutes, or until lightly browned and crispy (be careful, as the cheese may pop as it cooks). 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 constantly, 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 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 cooked rice topped with the curry. Enjoy!

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    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 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. Cook, stirring halfway through, 4 to 6 minutes, or until lightly browned and crispy (be careful, as the cheese may pop as it cooks). 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 constantly, 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 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 cooked rice topped with the curry. Enjoy!

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