Name: Royal Taj Curry with Chiles, Potatoes & Cheese (Mirchi Paneer)
Yield: Serves 4
Cuisine: India
Ingredients: 4 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); 2 tablespoons Ghee or canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 10 to 12 medium-size to large fresh curry leaves, coarsely chopped; 2 tablespoons tomato paste; 4 ounces Doodh paneer or Malai paneer, cut into 1-inch cubes; 1 pound russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 1½ teaspoons coarse kosher or sea salt; ½ cup half-and-half

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I tasted a version of this curry while staying at the Taj View Hotel in Agra, when I took a group of people to visit the marbled splendor of the Taj Mahal, appropriately one of the Seven Wonders of the World. Everything about the palace is sheer perfection, and no book, photo, or movie ever does true justice to its physical presence and breathtaking beauty, especially when the early morning’s rays bathe it in a golden light.

At the hotel I was honored to be served seven curries whip