Crispy Paneer with Mint Rice and Peach-Tomato Chutney

Make it

Instructions

1. 01

   Rinse and cook the mint rice

   Set a fine-mesh sieve over the sink. Rinse 1 1/2 cups basmati rice under cold running water, rubbing the grains gently, until the water runs mostly clear; drain very well. Put the rice in a medium saucepan with 2 1/4 cups water and 1/2 tsp kosher salt. Bring to a boil over high heat, uncovered. Stir once, cover tightly, reduce to the lowest heat, and cook for 12 minutes. Remove the covered pan from the heat and let it stand for 10 minutes without lifting the lid. | Why: Rinsing removes excess surface starch, while the covered rest finishes steaming the grains into fluffy rice.

2. 02

   Finish the mint rice

   While the rice rests, rinse 1/2 cup fresh mint under cool water, dry it thoroughly in a salad spinner or between clean towels, and finely chop it; reserve 2 tbsp for serving. Uncover the rice and fluff it with a fork. Fold in the remaining mint and 1 tbsp unsalted butter until the butter melts. Cover loosely to keep warm. | Why: Dry mint stays bright rather than watering down the rice, and folding it in after cooking preserves its fresh aroma.

3. 03

   Make the peach-tomato chutney

   Heat a medium skillet over medium heat. Add 1 tbsp olive oil, then add 1 shallot, finely diced, and cook for 3 minutes, stirring, until softened. Stir in 1 tbsp fresh ginger, finely grated, for 30 seconds. Add 2 peaches, pitted and diced, 2 roma tomatoes, diced, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1/4 tsp crushed red pepper flakes, and 1/4 tsp kosher salt. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the fruit is tender and the juices are glossy and spoon-thick. Taste carefully and set the chutney aside. | Why: Simmering concentrates the fruit and tomato into a bright, sweet-tangy relish that balances the savory paneer.

4. 04

   Season and crisp the paneer

   Pat 14 oz paneer completely dry with paper towels and cut it into 3/4-inch cubes. In a shallow bowl, combine 3 tbsp cornstarch, 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss the paneer in the seasoning mixture until evenly coated. Wipe out the chutney skillet, heat it over medium-high heat, and add 2 tbsp olive oil. When the oil shimmers, add the paneer in one uncrowded layer. Cook for 2 to 3 minutes per side, turning gently, until deeply golden and crisp on several faces; transfer to a plate. | Why: Thorough drying and a light starch coating create a crisp, well-seasoned crust without masking paneer’s tender center.

5. 05

   Prepare the cooling yogurt and lime

   In a small bowl, finely zest 1 lime, then halve it and squeeze in 1 tbsp lime juice. Stir the zest and juice with 3/4 cup plain Greek yogurt, 2 tbsp water, and 1/4 tsp kosher salt until smooth and spoonable. Taste and refrigerate until serving. | Why: Lime sharpens the yogurt’s cooling richness, giving the warm, spiced components a clean counterpoint.

6. 06

   Assemble and serve

   Divide the warm mint rice among four shallow bowls. Spoon the peach-tomato chutney alongside it, then arrange the crisp paneer on top. Drizzle with the cooling lime yogurt, scatter over the reserved mint, and serve immediately while the paneer is still crisp. | Why: Layering the warm rice and chutney beneath the paneer keeps its crust crisp while every bite gets sweet, tangy, and cooling contrast.