Wash and dry the fresh produce. Medium dice the paneer. Halve the zucchini lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings). Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Drain and rinse the chickpeas.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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.

Meanwhile, in a large, high-sided pan, 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.

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.

Add the tomato paste and tomato achaar to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Carefully add the drained chickpeas and 1/2 cup of water (or 1 cup for 4 servings); 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!