Indian-style paneer and creamy tomato curry

Ingredients

• •1/2 cup long-grain white rice, uncooked
• •1 cup water
• •4 oz paneer cheese, medium diced
• •2 clove garlic, roughly chopped
• •1 1-inch piece ginger, finely chopped
• •1 zucchini, halved lengthwise, then thinly slice crosswise
• •2 tbsp tomato paste
• •2 tbsp savory tomato chutney
• •1 15.5oz can chickpeas, *undrained*
• •1/4 cup heavy cream

Steps

1. 1In a small pot, combine the rice, a big pinch of salt, and water. Heat to boiling on high. Once boiling, reduce 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.
2. 2While 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. Cook stirring halfway through (carefully, as the cheese may pop), 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.
3. 3In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini, season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until slightly softened. Add the garlic and ginger and cook, stirring frequently, for about 1 minute, or until fragrant.
4. 4Add the tomato paste and chutney to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the chickpeas and juice (careful, as the liquid may splatter); season with salt and pepper. Cook stirring occasionally, 5 to 6 minutes, or until slightly thickened.
5. 5Add the cream and browned cheese. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Serve the curry over the cooked rice. Enjoy!