In a wide pan, heat the oil and add the cumin seeds. When the seeds splutter, add the sliced onions and sauté for about 3 minutes.

Now add the cubed paneer (or tofu) and then fry in medium flame until it turns light golden.

Now add the potatoes and fry it for about 5 minutes, stirring frequently.

Next add the peas and sauté for few more minutes until the peas becomes slightly soft.

Add the turmeric powder and salt and mix it gently.

Now add about 1 to 1 ½ cups of water and cook covered, until the potatoes are soft and completely cooked.

Open the pan and add the milk. Reduce the flame to simmer and let the curry come to a gentle boil. Do not cook on high heat since the milk would curdle. As soon as the curry comes to a gentle boil turn off the flame right away as otherwise the milk would curdle.

Garnish the Sana Thongba with cilantro and serve warm with rice or roti’s. When reheating the curry, heat it in low power in the microwave or in low flame.