Golden Paneer in Turmeric Tomato Sauce with Jeera Rice
Creamy turmeric-spiced paneer curry inspired by Kashmiri lyodur tschaman, served over fragrant cumin rice with roasted baby corn. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 7 oz paneer, cut into 1-inch cubes
- 1 can (14 oz) canned crushed tomatoes
- 1.5 tsp turmeric powder
- 4 oz baby corn, halved lengthwise
- 1.5 cups cooked basmati rice (or jeera rice)
- ½ whole lemon
- 3 tbsp fresh cilantro, chopped
- ½ tsp red chili powder
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add paneer cubes and sear 2 minutes per side until pale golden, then remove to a plate.
- 3
Add baby corn to the same skillet and cook 3 minutes, stirring, until lightly charred.
- 4
Stir in turmeric and chili powder until fragrant, about 30 seconds.
- 5
Pour in crushed tomatoes with 1/4 cup water, scrape the bottom, and simmer 4 minutes.
- 6
Return paneer to the pan, stir gently, and cook until the sauce coats the back of a spoon, 2 minutes.
- 7
Squeeze lemon juice over the curry and fold in most of the cilantro.
- 8
Serve curry over warm rice, garnished with remaining cilantro and lemon slices.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring spoons
- plate
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