Heat oil in a pan. Add the cumin seeds. When the seeds starts to splutter, lower the flame and add the chopped onions. Saute, until the onions turn golden brown.
Now add the ground tomato, sliced green chilies and cook for a few min or until the tomatoes are reduced to a pulpy gravy.
Next add the Kashmiri Masala powder mixed with water, salt and cook for another 5 min
At this point add the potatoes, peas and 3 cups of water and cook for another 15 min or until the oil floats on top.
Lastly add the paneer cubes and diced tomato and simmer for another 3 min. This dish can be served with gravy or dry.
Remove from flame. Garnish with thinly sliced onion rings
Serve hot with rotis, poori, chapati or rice.
2 tspRoopak Kashmiri Masala powder mixed with 1/2 cup water3 tbspOil/Ghee1/4 tspJeera2Onions chopped finely2Green chilies sliced finely (optional)2Potatoes peeled and cut into small cubes1/2 cupPeas shelled100 gmPaneer cut into small cubes and lightly fried1Tomato cut into cubes1Tomato groundSalt to taste1 tspCoriander leaves chopped
Preparation Time: 30minLevel of Difficulty:EasyServings:3Category: Veg Mains