Curried Tomato and Brown Rice Soup with Fried Paneer

  • Author: Erin Alderson



  • Soup
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 12 tablespoons curry powder
  • 1/2 cup short-grain brown rice
  • 3 cups tomato sauce
  • 23 cups vegetable broth
  • 23 ounces paneer, cubed
  • 1 tablespoon olive oil


  1. Heat olive oil in a medium sauce pan over medium heat. Add onion and cook for 5-6 minutes. Stir in curry powder, then brown rice.
  2. Pour in tomato sauce and 1 cup of vegetable broth. Bring to a boil, reduce to a simmer, and let cook until rice is tender; 45-60 minutes. If soup thickens too much, add extra broth.
  3. Towards the end of cooking the soup, heat 1 tablespoon olive oil and fry paneer, shaking pan occasionally.
  4. Serve soup with a few cubes of cheese and a sprinkle of cilantro.