1. 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.
  2. Now add the ground tomato, sliced green chilies and cook for a few min or until the tomatoes are reduced to a pulpy gravy.
  3. Next add the Kashmiri Masala powder mixed with water, salt and cook for another 5 min
  4. 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.
  5. Lastly add the paneer cubes and diced tomato and simmer for another 3 min. This dish can be served with gravy or dry.
  6. Remove from flame. Garnish with thinly sliced onion rings
Serving Suggestion

Serve hot with rotis, poori, chapati or rice.