Mirchi Paneer (Chilli Cheese)

I don't make paneer curries too often because, unless I'm making my own paneer from scratch, they are not very TF-friendly. But we do usually keep a package of frozen paneer cubes on hand, just in case the fancy strikes. So every once in a while, I flip through the paneer chapter of the cookbook to see what catches my eye.

On this occasuion, I went for one of the last recipes in the section (which really seems like it should be called "aloo paneer" or something similar, not mirchi paneer based on the contents of the dish). Personally, I would describe this as a potato curry. The paneer is there (and it's lovely), but it's not the star of the show. This is a curry of cubed potatoes, cooked in a mildly spicy tomato cream sauce, with a little bit of paneer to add some extra texture and protein.

I made a slightly modified version of this in order to cut back the calories a bit. I've included the full-fat version first with my reduced calories/Points variation below that.

Mirchi Paneer

Slightly adapted from 660 Curries

Ingredients

• 2 Tbsp. ghee
• 2 Tbsp. tomato paste
• 2 Tbsp. chopped fresh cilantro
• 12 fresh (or frozen) curry leaves
• 3-4 fresh green Thai, finger, or serrano chilies, thinly sliced
• 125g paneer, cubed
• 1 1/2-2 c. water
• 450g russet (or other floury) potatoes, cubed
• 1 tsp. coarse sea salt
• 1/2 c. half-and-half (10% MF)

Directions

1. Melt ghee over medium-high heat.
2. Add the tomato paste, cilantro, curry leaves, chilies, and paneer and cook, uncovered, stirring occasionally, until the tomato paste starts to darken (3-5 minutes).
3. Add the water and scrape the bottom of the pan. Use the lesser amount of water if you like a thicker curry, the higher amount for thinner curry.
4. Add the potatoes and salt and bring to a boil.
5. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potatoes are tender (15-20 minutes).
6. Stir in half-and-half and simmer, uncovered, stirring occasionally for 3-5 minutes.

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Variations

Reduced-Fat Version

Ingredients

• 1 Tbsp. canola (or other neutral) oil
• 2 Tbsp. tomato paste
• 2 Tbsp. chopped fresh cilantro
• 12 fresh (or frozen) curry leaves
• 4 fresh green Thai, finger, or serrano chilies, thinly sliced
• 125g paneer or extra-firm tofu, cubed
• 1 1/2-2 c. water
• 450g russet (or other floury) potatoes, cubed
• 1 tsp. coarse sea salt
• 1/2 c. light (5%) cream

Vegan Version

Ingredients

• 1-2 Tbsp. canola (or other neutral) oil
• 2 Tbsp. tomato paste
• 2 Tbsp. chopped fresh cilantro
• 12 fresh (or frozen) curry leaves
• 4 fresh green Thai, finger, or serrano chilies, thinly sliced
• 125g extra-firm tofu, cubed
• 1 1/2-2 c. water
• 450g russet (or other floury) potatoes, cubed
• 1 tsp. coarse sea salt
• 1/2 c. oat milk or blended silken tofu