Reprinted from Blue Apron
Paneer is a fresh, non-melting cheese commonly found in South Asian and Indian cuisine. It's made by adding lemon juice or vinegar to heated milk to separate the curds and the whey. Then the curds are drained, and excess liquid is pressed from the cheese. Finally, the cheese is wrapped in cloth and pressed under a heavy weight before packing or cooking.
Makes 2 servings
Wash and dry the fresh produce. Chop off the top of the carrots; then slice in half lengthwise, then in half again to make 2-inch long pieces. Peel and mince the garlic. Pick the cilantro leaves off the stem. Peel and dice the onion. Small dice the celery.
In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high; then cover, reduce the heat to low and simmer 18 to 22 minutes or until the liquid is absorbed. Remove from the heat and fluff the finished rice with a fork.
In a small pan, heat some olive oil on high heat until hot. Add the paneer and cook for 30 seconds to 1 minute per side, or until browned. Transfer to paper-towel-lined plate to cool. When cool enough to handle, chop the paneer into ½-inch cubes.
In a medium pot, heat a couple of teaspoons of olive oil on high until hot. Add the onion, celery, carrot and garlic, and season with salt and pepper. Cook 2 to 3 minutes, or until the onion and celery are softened. Add the green lentils and curry powder to the pot, and cook 2 to 3 minutes, or until well combined and toasted.
Stir in the vegetable broth, 1 cup of water and as much sriracha as you like. Add the cubed paneer and season with salt and pepper to taste. Bring the mixture to a boil; then reduce the heat and simmer for 15 minutes, or until the lentils soften. (You may need to add more water to keep the mixture loose.) Remove from heat and stir in half of the cilantro.
Divide the rice between 2 dishes and spoon the lentil mixture on top. Garnish with the chopped cilantro and any remaining sriracha, if you’d like. Enjoy!