Dinner, Gluten-free, Lunch, Vegan
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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!

Our menu had Navratan Korma, Lychee Paneer, and Dal Makhani!

Our menu had Navratan Korma, Lychee Paneer, and Dal Makhani!

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

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Servings: 5

  • 4 medium tomatoes (250 g), chopped and pureed
  • 1 cup paneer cubes, or as preffered (for vegan version, use 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 Butter Masala or Paneer Makhani masala + 1 cup cold 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

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  1. Mix the entire Rasoi Magic spice mix into 1 cup of 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 paneer or 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!

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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!

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This entry was posted in: Dinner, Gluten-free, Lunch, Vegan
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I am a Board Certified Physician Assistant with a passion for helping others achieve their optimal health through a plant-based lifestyle. On this blog, I share simple recipes, wellness tips, and ways to practice compassionate living rooted in Jain values of non-violence, non-attachment, and non-absolutism.

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  1. Pingback: Winter Wellness | pinki's palate

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