In a frying pan add 2 table spoon oil, 2 medium size chopped onions, 2 big size chopped tomatoes, 2 chopped green chillies, 1/4 teaspoon turmeric, 1/2 table spoon salt. Close the lid and wait till the tomatoes become soft.

Let the pan cool and remove the tomato peel. (this is optional). Add the mixture, a couple of cashew nuts in a mixer jar and make a fine paste.

Boil potatoes in a separate vessel till the become soft. Let them cool and take off the peel carefully. Cut them into medium size pieces without mashing them.

Cut paneer into small pieces. Add 6 table spoons oil, 1 finely chopped big size onion into the frying pan. After the onions become translucent add paneer, potato, 1 table spoon salt, 1 table spoon chilli powder, 1 teaspoon ginger garlic paste. Move the pan to mix without mashing the potato and paneer.

Add the paste from the mixer in the pan and add water to make it loose. Close the lid and cook the curry using low flame.

After the paste thickens and oil floats on top add 1 teaspoon garam Masala, add Coriander. (salt/chilli powder if required) Kudos - the curry is ready.