Ingredients:

250gms Paneer
250gms Potatoes
250gms Peas
5 Tomatoes
4 Onions
4 Green Chilies
1" piece Ginger
' Coconut, Grated
1tsp Jeera
1 small piece of Cinnamon
' tsp Pepper Powder
1tsp Chili Powder
1tsp Turmeric Powder
2tbsp Dhania Powder
2tbsp Oil
2 Red Chilies
1tsp Mustard Seeds
Salt to taste
Few Curry Leaves

METHOD :

Deep fry Paneer cubes till golden brown and keep aside. Cut Potatoes into 1"cubes. Cut the Green Chilies, Ginger and 3 Onions lengthwise. Chop one Onion finely. Grind the grated Coconut, Jeera and Cinnamon with sufficient water. Put the Potatoes, Peas, Green Chilies, Ginger and Onions into a vessel and add to it the dhania powder, Chili powder, Turmeric powder, Salt and Pepper powder. Sprinkle little water and mix the masala powder and vegetables very well. Then add water up to the level of the vegetable and let it come to a boil. When the vegetables are half cooked add the cut Tomatoes and boil further till the vegetables are tender. Pour the Coconut paste into the vessel and add the Curry leaves and the fried Paneer cubes. Stir well and let it boil for another 5 minutes and then remove from fire.

For the Seasoning :

Heat Oil and add the Mustard seeds and the broken Red Chilies. When the Mustard seeds start spluttering, add the finely chopped onion and fry till the Onions turns brown. Add this to the curry. Serve hot with pulao.