Paneer and Tomato Butter Curry with Rice
Ingredients
- 14 ouncespaneer
- 1 can (14 oz)whole tomatoes, canned
- ·yellow onion
- ·garlic
- ·ginger
- 3 tablespoonbutter
- ½ cupheavy cream
- 1 teaspooncumin seeds
- 1 teaspoongaram masala
- ¼ teaspoonturmeric
- ½ teaspoonred chili powder
- ·salt
- ·black pepper
- 1½ cupbasmati rice
- 3 cupwater
Prep
- 01
Cut 14 ounces paneer into 3/4-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Mince 1 tablespoon fresh ginger.
Method
- 01
Bring 3 cups water to a boil in a saucepan. Stir in 1 1/2 cups basmati rice and 1/2 teaspoon salt. Return to a boil, then cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
- 02
While rice cooks, heat 3 tablespoons butter in a large skillet over medium heat.
- 03
Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant.
- 04
Add the diced onion and cook for 4–5 minutes until soft and lightly golden.
- 05
Stir in the minced garlic and ginger, cooking for another minute until aromatic.
- 06
Add 1 teaspoon garam masala, 1/4 teaspoon turmeric, and 1/2 teaspoon red chili powder. Stir constantly for 30 seconds to bloom the spices.
- 07
Pour in the canned tomatoes with their juice, crushing them lightly as you stir. Bring to a simmer and cook uncovered for 8–10 minutes until the sauce thickens slightly and the tomatoes break down.
- 08
Stir in 1/2 cup heavy cream and mix until the sauce is silky and well combined.
- 09
Gently add the paneer cubes and fold in. Simmer over low heat for 2–3 minutes to warm through. Season to taste with salt and black pepper.
- 10
Serve the paneer curry over the hot basmati rice.
Spice Tips
For deeper warmth, add 1/4 teaspoon ground cinnamon or a pinch of cardamom to the spice bloom. For heat, increase red chili powder to 3/4 teaspoon or add a pinch of cayenne. Fresh cilantro scattered on top adds brightness.
This recipe can be made up to 2 days ahead and reheated gently on the stovetop. The paneer won't toughen if kept warm at a low temperature. For a lighter version, substitute Greek yogurt for heavy cream (stir it in just before serving to avoid curdling).