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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    From the Test Kitchen

    At the heart of this dynamic curry, which gets its bold flavors from fresh ginger and tomato achaar, 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

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    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
    • 1 Piece Ginger
    • 2 cloves Garlic
    • 2 Tbsps Tomato Achaar
    • 2 Tbsps Tomato Paste
    • ¼ cup Cream
    Prepare the ingredients
    1 Prepare the ingredients

    Medium dice the paneer. 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 paneer
    3 Brown the paneer

    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 paneer sizzles immediately when added, add the diced paneer in an even layer. Cook, stirring halfway through, 4 to 6 minutes, or until lightly browned and crispy (be careful, as the paneer 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 (shaking the packet before opening) and browned paneer. 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!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Medium dice the paneer. 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 paneer
    3 Brown the paneer

    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 paneer sizzles immediately when added, add the diced paneer in an even layer. Cook, stirring halfway through, 4 to 6 minutes, or until lightly browned and crispy (be careful, as the paneer 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 (shaking the packet before opening) and browned paneer. 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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