Microwave the Potatoes for 5 mins, soak in water and peel the skin. Cube into 1 inch pieces, keep it aside.

Soak the cubed Paneer in hot water to make it soft.

If you are using fresh peas, you can directly add to the gravy, else soak overnight.

Soak the cashew and grind with 1/4 milk to a smooth consistency.

Fry the potato cubes, paneer in ghee and keep it aside.

To make the gravy, use the same pan as you fried the aloo, add the oil. Add minced onions, saute well. Add ginger garlic paste, continue frying.

Then add finely chopped tomatoes and add all the spices and salt. Keep stirring till the masala is well done. Now add the fresh peas if you are using.

Add milk, cashew paste and water if required. Simmer till the gravy comes together. Finally add the fried paneer, aloo and adjust spice.

Serve with roti/ naan.