• Pressure cook the potatoes, peel the skin and cut them into big pieces.
• Grind ginger, garlic and green chilli into a fine paste with little water.

• Grind the tomatoes and make it into a purée.

• Heat the pan, add butter, cumin seeds and allow them to crackle.
• Add the garlic, ginger,green chilli paste and sauté until the raw smell goes off.

• Then add the onions and sauté till they are translucent.
• Then add the tomato purée and simmer the stove until the tomato purée is cooked. Add little quantity of water.
• Add the green peas,potatoes, salt,chilli powder, garam masala and cook for 3 to 4 minutes.

• Add 1 cup of water and allow it to come to a boil.
• Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens.
• Finally add the paneer cubes, mix well and cook for two minutes.

• Garnish with the coriander and serve hot with rotis or jeera rice.

Note: You can add sugar to adjust the tangy taste of tomatoes.