Paneer Tomato Curry
with basmati rice
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.
- Rice - 1 cup
- Ghee / butter - 1 Tbsp
- Cumin seeds (optional) - 1 1/2 tsp
- Turmeric - 1/2 Tbsp
- 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
- 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.
- 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.
We really enjoyed this -- haven't made any Indian dishes at home before. I suggest going light on the cilantro, and maybe using 1/2-3/4 as much paneer.0 Helpful
This is an amazing dish! I loved it! I wasn't sure if I'd be able to find paneer so I opted to use chickpeas, and it was amazing. Turns out, I found some paneer, so I'm definitely going to try this recipe again! We ended up having leftovers, so I'm counting down the minutes until I can have it for lunch! I seriously think this is the best dish I've tried from Cook Smarts. I'm in love.0 Helpful
Added spinach leaves, and tomato sauce. Left out peas.0 Helpful
Forgot the peas and made it with the shrimp. Delicious!0 Helpful
I used the queso fresco like a previous review stated. I didn't add the peas ( a lot of these recipes add peas I noticed) or the ginger and jalapeño. It was delicious!!!! I served with chicken thighs- I would've been hungry without it. It was so good we had no leftovers. I can't wait to make it again.0 Helpful
Used chicken instead of paneer. Really great and quite healthy!0 Helpful