Paneer Potato Curry with Tomato Onion Gravy

1Cut the paneer (250 g) into cubes and peel the potatoes (2), then chop them into small pieces.

2Finely chop the onion (1) and tomatoes (2).

3In a pan, heat some oil and sauté the chopped onions until translucent.

4Add the chopped tomatoes (2) and cook until they turn mushy, then add a pinch of salt and cook for a few more minutes.

5Add the cubed paneer (250 g) and potatoes (2) to the pan and mix well with the onion (1)-tomato mixture.

6Pour in water just enough to cover the ingredients, cover the pan, and let it simmer until the potatoes (2) are cooked through.

7Once the potatoes (2) are tender, add the green peas (matar) and cook for an additional 5-7 minutes until the peas are cooked.

8Adjust the seasoning with salt and pepper as needed, and garnish with fresh coriander leaves if desired.

9Serve the delicious Paneer (250 g) Potato Curry with Tomato Onion (1) Gravy hot with rice or roti.