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
- 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
- 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.
- In a separate pan, lightly pan fry the paneer or tofu, and set aside.
- 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.
- Mix in spice mix paste and cook for 3-5 minutes.
- 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.
- 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!