Sweet n’ Spicy Lychee “Paneer” Curry

Rakshabandhan is around the corner, so here is a great recipe to make for your family lunch or dinner!

It is a creative twist to the normal Paneer Butter Masala curry with a sweet and spicy kick! This recipe can also be made vegan by substituting extra-firm tofu for the paneer, and a non-dairy milk.

Sweet n’ Spicy Lychee Paneer Curry

Ingredients:

Servings: 5

• 4 medium tomatoes (250 g), chopped and pureed
• 1 cup extra firm tofu
• 15 fresh lychees, peeled, seeded and quartered or 1 can lychees, quartered*
• 1/3 cup lychee juice (if using canned lychees, you can use the 1/4 cup of the syrup from the can)
• 1 fresh thai chilli (ground) if you like it spicy
• Paneer masala + 1 cup non-dairy milk
• Cilantro to garnish

*Make sure that the tough seedy skin is removed from the inside of the lychee

**I use Rasoi Magic’s “No onion, No Garlic” ready spice mix for this; it’s quick, easy, and Jain! If you don’t have this or want a vegan version, skip the milk, and you can use garam masala or any other paneer masala containing: cashew nut, rice flakes, sugar, salt, red chili, coriander, tomato powder, fenugreek leaves, cumin, corn starch

Directions:

1. Mix the entire Rasoi Magic spice mix into 1 cup of non-dairy milk. If you are using a different masala, skip this step and add your masala to the hot oil in step 3.
2. In a separate pan, lightly pan fry the tofu, and set aside.
3. Heat 2 tbsp of oil (olive or coconut oil) in another pan. Add tomato puree and ground fresh chili. Fry for 2-3 minutes until cooked.
4. Mix in spice mix paste and cook for 3-5 minutes.
5. Add in paneer or tofu cubes, lychee pieces, and lychee juice and simmer for 3-5 minutes. To adjust gravy thickness, add water as needed.
6. Garnish with chopped cilantro and serve!

A tasty rakshabandhan meal served with warm homemade roti, a variety of curries and veggie daal-bhajia! Add on sides of basmati jeera rice and khadi soup for savory success!