Ingredients:

* ½ kg boiled Potatoes
* ¼ kg boiled Peas
* 2 tsp Curd
* ¼ kg Onions
* Oil for cooking
* 2 tbsp Cornflour
* ¼ kg grated Paneer
* ¼ kg chopped Tomatoes
* ½ cup chopped Coriander leaves
* 4 green Chilli, Garlic, Ginger, Cloves, Cinnamon

Method:

1. Boil peas and grate the paneer. Mix them well and keep aside.
2. Heat 1 tbsp oil in a pan and add green chilies, coriander leaves, salt and garam masala, garlic, ginger, cloves and cinnamon.
3. Add onion and cook until it turns pink.
4. Now add curd mixed with chopped tomatoes and cook until it turns into a thick gravy.
5. Cut potatoes in 2 halves. Remove the center, fill it with paneer masala.
6. Deep fry potatoes dipped in corn flour and salt mixture.
7. Add the fried potatoes to the gravy and keep it covered for 10 minutes.
8. Serve hot garnished with coriander leaves.

Tip: To avoid tomato paste going mouldy turn it upside down in the refrigerator after opening a jar.