Indian-Style Paneer & Creamy Tomato Curry with Jasmine Rice

Step 1

1 Prepare the ingredients: Medium dice the cheese. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.

Step 2

2 Cook the rice: 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 3

3 Brown the cheese: While the rice cooks, 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 the cheese 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.

Step 4

4 Cook the zucchini: While the rice continues to cook, 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.

Step 5

5 Make the curry & serve your dish: Add the tomato paste and tomato chutney 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 (shaking the bottle before opening) and browned cheese. Cook, stirring frequently, 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!

Step 6

1 Prepare the ingredients: Medium dice the cheese. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas.

Step 7

2 Cook the rice: 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 8

3 Brown the cheese: While the rice cooks, 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 the cheese 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.

Step 9

4 Cook the zucchini: While the rice continues to cook, 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.

Step 10

5 Make the curry & serve your dish: Add the tomato paste and tomato chutney 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 (shaking the bottle before opening) and browned cheese. Cook, stirring frequently, 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!