Ingredients:

Preparations: 

Soak the white peas for six hours or preferably overnight. Wash them and add a little salt and turmeric powder. Place this bowl in a pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. When the cooker is cool remove it and keep aside. Clean the potatoes. Add salt and pressure cook for 15 minutes in the similar way you cooked the white peas. Remove the potatoes from cooker when done. Keep them aside for a while and when cold remove the skins. Cut them into small pieces and keep aside. Take some pieces of boiled potatoes and make a fine paste in a mixie. This helps for gravy thickening. Cut paneer into small pieces and keep aside. If you like you can even deep fry these paneer pieces in oil and use. 

Method: 

Heat a pan & add oil to it. Then add the seasoning ingredients and fry well. Then add asafetida and fry. Next add the red chili powder and fry. Now add the curry leaves and mix well. Now add the paste and fry well. Then add the potato paste and mix. Then add boiled potato pieces and boiled white peas and mix well. Add sufficient water to get nice gravy. Then add salt and cook covered for 10 to 15 minutes. There will be a nice aroma. Then remove the lid and add paneer pieces and mix well. Extract the juice of lemons. Switch off the heat and add the lemon juice and mix well. Transfer this to a serving bowl. Remove the bay leaves and discard. Garnish with chopped coriander and serve hot.

Tips 

For gravy thickening some use a mixture of wheat flour and water, some use a mixture of corn flour and water. Here we are using boiled potatoes paste. No one can identify what you have added as gravy thickening when you use boiled potato paste.

Always add the lemon juice to a dish after you switch off the heat, otherwise the dish becomes bitter.