Paneer Tomato Curry
with basmati rice

Name: Paneer Tomato Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Rice; 1 Tbsp Ghee / butter; 1 1/2 tsp Cumin seeds (optional); 1/2 Tbsp Turmeric; 4 cloves Garlic, minced; 1 1/2 inch. Ginger, peeled and chopped; 1 Jalapeno, seeded and chopped; 1 Red onion, diced; 6 Roma tomatoes, chopped; 1 lb Paneer, cubed ((Paneer is a type of Indian cheese and it's sold in a block. If your store carries it, great. If not, use 1 lb. of rinsed chickpeas or tofu instead).); 2 Tbsp Cooking oil; 1 Tbsp Curry powder; small handful Cilantro, chopped; 1 cup Peas

Active: 35 min Total: 35 min

Original

I've been attending a new exercise class and one of the women I met sent me this recipe, and I now make it all the time with all different sorts of proteins. It's as easy as Indian food can get. This week we're giving it a try with paneer, an Indian cheese. If you can't find it - try tofu or garbanzo beans to keep it vegetarian. Our paleo version will use shrimp. Regardless of what protein you use, you'll love this easy, homemade tomato curry sauce.

Proteins

Cheese

Cuisines

Asian - Indian

Ingredients

Metric

Servings:

Basmati Rice:

Rice - 1 cup
Ghee / butter - 1 Tbsp
Cumin seeds (optional) - 1 1/2 tsp
Turmeric - 1/2 Tbsp

Paneer Tomato Curry:

Garlic - 4 cloves , minced
Ginger - 1 1/2 inch. , peeled and chopped
Jalapeno - 1 , seeded and chopped
Red onion - 1 , diced
Roma tomatoes - 6 , chopped
Paneer - 1 lb , cubed ((Paneer is a type of Indian cheese and it's sold in a block. If your store carries it, great. If not, use 1 lb. of rinsed chickpeas or tofu instead).)
Cooking oil - 2 Tbsp
Curry powder - 1 Tbsp
Cilantro - small handful , chopped
Peas - 1 cup

Prep

Rice - Rinse until clear. Heat a saucepan or Dutch oven over medium-high heat. Add ghee / butter and then cumin seeds to melted fat (if not using cumin seeds, just add rice). Toast for about 1 minute and then add rice. Toast rice in the fat and then add in turmeric, some salt, and 2 cups (472 ml) of water for every cup of rice. Stir and then cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Rice is done when it's absorbed all the water, ~15 to 20 minutes. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Garlic / Ginger / Jalapeno / Onions / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
Paneer - Cube.

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Make

Heat a skillet or saute pan over medium-high heat. Add oil and then garlic, ginger, jalapeno, and onions to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
Add in tomatoes and saute until they're broken down into a sauce, 5 to 7 minutes. Add in salt and curry powder. Stir to mix.
Meanwhile chop cilantro.
Add in peas and tofu or paneer and cook for another 3 to 5 minutes until they're warmed through. Season to taste with salt and pepper or more curry powder; garnish with cilantro. Enjoy over rice.

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