This is an easy entry level indian recipe that is easy for most palettes to eat. Serve with your favourite type of rice cooked with a tablespoon of fennel seeds.

2 cups water
1 1/2 cups potatoes peeled and cubed
1/2 tsp cumin seeds or 1 tsp cumin powder.
3/4 cup chopped onions
2 cloves finely chopped garlic
1 tablespoon of finely chopped ginger
1 tablespoon of green chili paste
1 cup chopped tomatoes (I used homecanned romas)
1/2 tsp of turmeric powder
1/2 tsp chili powder
1/2 tsp garam masala
2 tbsp olive or vegetable oil
salt to taste
1 cup frozen green peas
2 tablespoons of tomato sauce
1 cup frozen paneer
1 tbsp chopped cilantro

Bring water to a boil, add potatoes, reduce heat to low and allow to simmer. Keep an eye but move onto other stove element.

Heat oil on high heat and add the onion and cumin. Stir for 2-3 minutes.

Add the garlic, ginger, green chili paste and cook for 2-3 minutes.

Add tomatoes and simmer till the tomatoes are soft. If using canned then just move onto next step.

Add potatoes with their water, salt, chili powder, garam masala and bring to a boil.

Add the peas, tomato sauce and paneer then using a fork mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Give it a quick stir then simmer until the gravy thickens.

Garnish with the cilantro and serve hot with rotis and rice.