Serves: 4
Total Calories: 1,398

8 ounces (1 recipe) Paneer Cheese or store-brought
2 tablespoons melted ghee or vegetable oil
5 to 7 fresh green chili peppers, such as serrano, skin punctured to prevent bursting
1 teaspoon cumin
1 tablespoon peeled and chopped fresh ginger
1/8 teaspoon ground asafoetida
1 tablespoon ground coriander
1/2 teaspoon dried fenugreek leaves
1/4 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/4 teaspoon , hot red pepper flake
1 teaspoon salt, or to taste
3 to 4 medium tomatoes, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1 large russet potato, peeled and cut into 3/4-inch pieces
3 to 4 cups water
1 tablespoon minced fresh mint leaves
1/4 teaspoon Garam Masala

1. Prepare the paneer cheese and cut it into 1-inch or larger pieces.

2. Heat the ghee (or oil) in a large nonstick saucepan over medium-high heat and add the green chili peppers, cumin seeds, and ginger they should sizzle upon contact with the hot oil. Quickly add the asafoetida, coriander, fenugreek leaves, paprika, turmeric, red pepper flakes, and salt, stir about 30 seconds.

3. Add the tomatoes and cilantro and cook until most of the liquid tomatoes evaporates, about 10 minutes. Add the potato and cook, stirring, about 5 minutes. Add the water, cover the pan, and cook over medium-high heat the first 2 to 3 minutes and then over medium heat until the potatoes are tender, 20 to 25 minutes. Stir occasionally. When the potatoes are soft, using the back of a ladle of a wooden spoon, mash a few of them against the sides of the pan to thicken the gravy.

4. Add the paneer cheese, cover the pan and simmer, stirring occasionally, about 5 minutes. (Add another 1/2 cup water if the sauce gets too thick.) Transfer to a serving dish, lightly mix in the mint and garam masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,398
Calories from Fat: 420

More Recipes from the 1000 Indian Recipes Cookbook:
* Paneer Cheese
Basic Paneer Cheese Scramble
Crunchy Paneer Cheese Pâté
Curried Paneer Cheese and Potatoes
Curried Paneer Cheese with Peas and Potatoes
Grated Paneer Cheese with Minced Cauliflower
Griddle-Fried Paneer Cheese
Marinated Paneer Cheese with Ginger-Lime Pickle
Marinated Paneer Cheese with Saffron Yogurt Sauce
Nine-Jewel Paneer Cheese Curry
Oven-Bakes Paneer Cheese with Puréed Cilantro
Paneer Cheese Balls
Paneer Cheese Bites with Sun-Dried Tomatoes
Paneer Cheese Chile-Fry with Crispy Ginger
Paneer Cheese Curry with Coconut Milk
Paneer Cheese Curry with Two Onions
Paneer Cheese Glazed with Puréed Tomatoes
Paneer Cheese Scramble with Apple-Ginger Chutney
Paneer Cheese Scramble with Morel Mushrooms
Paneer Cheese Scramble with Soybeans
Paneer Cheese Wedges with Chickpea Flour
Paneer Cheese Wraps
Paneer Cheese with Baby Spinach and Fresh Fenugreek Leaves
Paneer Cheese with Cauliflower and Broccoli
Paneer Cheese with Coconut and Corn
Quick Spinach with Crumbled Paneer Cheese
Royal Paneer Cheese Curry
Sautéed Paneer Cheese with Green Chutney
Seared Paneer Cheese in Lemon Cream
Seared Panner Cheese with Caper Sauce
Silky Paneer Cheese Curry with Red Chili Peppers
Spicy Diced Paneer Cheese with Ajwain Seeds
Spicy Peppered Paneer Cheese
Spinach with Paneer Cheese
Stir-Fried Paneer Cheese with Onions and Bell Peppers
Stuffed Paneer Cheese Balls in Creamy Tomato Sauce