Serves: 6
Total Calories: 1,756

8 ounces (1 recipe) Paneer Cheese or store-bought
3/4 cup (1/2 recipe) Boiled Onion Paste
1 to 1 1/2 cup peanut oil for deep-frying
3 to 5 fresh green chili peppers, such as serrano, skin punctured to prevent bursting
1 stick cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
1 1/2 teaspoons cumin seeds
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground paprika
1/8 teaspoon ground nutmeg
1 large tomato, finely chopped
1/4 cup nonfat plain yogurt, whisked until smooth
4 small russet potatoes (or any kind), peeled and cut into 4 wedges each
4 cups water
3/4 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup heavy cream (optional)
1 teaspoon dried fenugreek leaves
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala

1. Prepare the paneer cheese then cut into 1-inch pieces. Prepare the onion paste.

2. Line a tray with paper towels. Heat the oil in a large wok until it reaches 325°F to 350°F on a frying thermometer, or until a small piece of paneer cheese dropped into a hot oil bubbles and rises to the top immediately. Standing far from the wok (because the paneer cheese will splatter from the moisture), carefully add the paneer cheese pieces, one at a time, adding as many as the wok will hold without crowding. Fry the paneer, turning once or twice, until just golden on both sides, about 30 seconds. (This happens very quickly, so work fast.) With a slotted spoon, transfer to paper towels to drain.

3. Remove all but 2 tablespoons of the oil from the wok and heat it over medium-high heat. Add the green chili peppers, cinnamon, cardamom pods, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, cayenne pepper, paprika, and nutmeg, and stir about 30 seconds. Add the tomato and cook, stirring, until all the juices evaporate, about 5 minutes. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling.

4. Add the potatoes and cook, stirring, about 5 minutes. Then add the water and salt and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the potatoes tender, about 20 minutes. Mix in the peas and paneer cheese, cover the pan, and simmer until the peas and paneer cheese pieces are soft and the sauce is thick, about 10 minutes. Add the cream (if using) and fenugreek leaves and simmer about 5 minutes to blend the flavors. Transfer to a serving dish. Mix in the cilantro 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: 6
Total Calories: 1,756
Calories from Fat: 715

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