Now in the same pan, some oil will be left. Add 1 small to medium tej patta and ½ teaspoon cumin seeds. Saute till the cumin seeds crackle. If you want you can add 1 tablespoon more mustard oil.
Now add the ground ginger+green chili+spice powders paste. Be careful as the paste can splutter.
Mix very well and saute this mixture on a low to medium flame. Sauté till you see oil releasing from the sides and the color of the masala has changed.
Now add ¾ cup finely chopped tomatoes and mix well.
Begin to sauté tomatoes on a medium-low to medium flame.
In case the tomatoes mixture looks dry, then sprinkle some water and continue to sauté.
Sauté till the tomatoes soften, become pulpy and you see a bit of oil releasing from the sides.
Add ⅓ cup green peas. Also add salt as per taste. Adding green peas is optional. mix and sauté for a minute.
Next add ¾ to 1 cup water or add as required. The gravy is thick, so for more gravy you can add more water. mix very well.
Cover pan with lid and simmer on medium-low flame for 15 to 16 minutes or till the peas are cooked and tender.
Do check in between and if the curry looks dry then you can add some water.
Simmer till the peas are cooked well.
Now add the fried potatoes and mix very well.
Add ½ to 1 teaspoon sugar or add as per taste.
Cover pan and simmer for 2 to 3 minutes. the potatoes will be cooked by now.
Add the ground bengali garam masala. Mix well and switch off flame.
Add 1 to 2 teaspoons ghee and mix again.
Now add the paneer cubes and mix again.
Serve chanar dalna hot or warm with poori, luchi or roti.