Heat oil in a pan and saute the potatoes and the paneer cubes, separately till slightly brown in colour. Drain and keep aside.
To the remaining oil add ghee & temper with the cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion & stir fry till light brown.
Add the spice paste & stir till the oil separates.
Add the beaten yoghurt & kasuri methi. Mix everything well & saute for 2 min.
Add the potatoes and combine well. Cover and simmer for 1-2 minutes.
Add 3/4 cup water, fried paneer & the green peas. Cover & simmer for 4-5 min.
When done, switch off the flame and garnish with coriander leaves.
Drizzle the cream and serve with any form of rice or Indian bread.
