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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 roasting until beautifully golden brown. A simple bed of white rice deliciously catches every saucy bite.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories830 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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2 cloves Garlic
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1 bunch Mint
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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
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1 head Romanesco Cauliflower
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the cheese. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. 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. Pick the mint leaves off the stems.
2
Start the cauliflower
Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven.
3
Cook the rice
Meanwhile, 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.
4
Roast the cheese & cauliflower
Carefully place the seasoned cheese on the other side of the sheet pan of partially roasted cauliflower and arrange in an even layer. Roast 14 to 16 minutes, or until the cheese is browned and the cauliflower is tender when pierced with a fork. Remove from the oven.
5
Make the curry & serve your dish
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the tomato paste and tomato achaar. 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 (carefully, as the liquid may splatter) and roasted cheese and cauliflower. Cook, stirring constantly, 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. Garnish with the mint leaves (tearing just before adding). Enjoy!
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the cheese. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. 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. Pick the mint leaves off the stems.
2
Start the cauliflower
Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven.
3
Cook the rice
Meanwhile, 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.
4
Roast the cheese & cauliflower
Carefully place the seasoned cheese on the other side of the sheet pan of partially roasted cauliflower and arrange in an even layer. Roast 14 to 16 minutes, or until the cheese is browned and the cauliflower is tender when pierced with a fork. Remove from the oven.
5
Make the curry & serve your dish
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger and chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the tomato paste and tomato achaar. 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 (carefully, as the liquid may splatter) and roasted cheese and cauliflower. Cook, stirring constantly, 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. Garnish with the mint leaves (tearing just before adding). Enjoy!
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