Cut the paneer into cubes and soak in warm salted water for an hour.
Peel, wash and cube the potatoes. Rub with little salt and turmeric powder.
Heat oil in a wok. Lightly fry the potatoes and keep aside.
Temper oil with cumin seeds and a bayleaf.
Add the ginger paste and fry for 2 minutes.
Wash the tomato, roughly chop and add to the wok. Saute till it melts and separates from oil.
Add the cumin powder, turmeric powder, little salt and chilli powder. Saute for a minute.
Add the fried potato pieces, stir for 3-4 minutes. Add a cup of water.
Let boil for 3-4 minutes at low heat.
Now add the paneer pieces discarding the water.
Let boil for 2 minutes. Add the sugar.
Transfer to a bowl after 1/2 a minute.
Serve with roti
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