Peel the potatoes and cut them into cubes. Boil 1 cup of water in a pan and add potato cubes and cook for 8 minutes on high flame. After 8 minutes strain potato and keep them aside. (Do not overcook the potatoes)
In a grinder add tomato, green chilli, and make a smooth paste.
Now heat 2 tbsp ghee or oil in a kadai. When the oil is hot, add cumin, turmeric powder, coriander powder, sabzi masala, ginger and saute for a minute on low flame.

Add tomato, green chilli paste to it. Then add red chilli powder, salt and saute the masala on the medium-low flame until oil starts leaving it edges.
Now take 6 pieces of boiled potato and mash them with a potato masher. Add this to the prepared masala and cook for 2 minutes on high flame.

Add boiled cubed potatoes, paneer, peas, dry kasoori methi. Mix thcook on high flame for 3 minutes.
Now add 2 cups of water and cover the kadai with the lid. Cook curry on the medium flame for 10 minutes.
After 10 minutes switch off the flame and mix fresh chopped green coriander leaves. Serve with hot chapati or paratha.