Vijay'S Favourite Paneer-Peas-Potatoes Sabzi - cooking recipe

Ingredients

2 cups green peas (defrosted or fresh, as available)
2 medium potatoes
2 medium tomatoes
3/4 cup panir, grated
2 1/2 teaspoons coriander powder
3/4 teaspoon red chili powder
2 medium onions
1 small onion
5 garlic cloves, mashed
1/2 inch piece ginger, mashed
1 1/2 teaspoons cumin seeds
2 tablespoons olive pomace oil
1 green chili
1 1/2 teaspoons salt (to taste)
3 tablespoons coriander leaves, finely chopped

Preparation

Before you start preparing this dish please ensure that you have defrosted the greenpeas.
To do that, please keep the frozen greenpeas outside on the kitchen countertop in a bowl of water for atleast 20 minutes before you start cooking.
Now, to begin with, heat oil in a wide bottomed pan.
Add the cumin seeds and allow to splutter.
Then toss in the finely chopped onions and green chilli.
Mix thoroughly. You may now add a dash of salt to allow the onions to stir-fry sooner to a translucent pinkish-brown stage.
Now, using a mortar and pestle, you have to smash the garlic cloves and ginger to a fine paste like consistency. Smash thoroughly for about 5 minutes until you see no more thick piece of ginger or garlic. It should be merged like one thick semi-wet paste.
Now, fold in the greenpeas (throw out the water of the bowl and wash the greenpeas in 2-3 changes of water before folding it in), grated paneer and cubed potatoes.
Mix thoroughly well. You may add 1/2 a glass of water now to avoid the veggies sticking to the bottom of the pan.
Then fold in all the spices i.e. turmeric, red chilli and corriander powders. Mix very well.
Stir in salt to taste and you may now add more water.
Fold in the finely chopped tomatoes.
Cook on medium flame, covered with a thick pan, for about 10 minutes.
The vegetable has to be dry and there should be no water remaining in the thick bottomed pot.
Garnish with finely chopped corriander leaves.
Serve hot with Indian phulkas or rotis (Indian flatbreads).
Vijay relished this dish with three home-made Aloo parathas smeared with a dollop of fresh ghee. Yum!
Enjoy with fresh yoghurt as well if desired.