First of all, churn the tomatoes a little in the grinding jar. Remember we are just churning them little. Do not grind them into purée.
Heat oil in a pressure cooker over medium heat. Add asafoetida and cumin seeds. Once they crackle, add chopped onion and sauté till they turn pinkish brown.
Add chopped chillies, coriander powder, cumin powder, grated ginger, turmeric powder, red chilli powder and salt and mix. Add puréed tomatoes, mix and let them cook till they start separating oil.
Add paneer cubes, peas, and potato cubes to it and mix well. Add 1.5 cup of water and put the lid of pressure cooker. Cook until you get 3 whistles from the pressure cooker.
Switch off the heat and let the pressure release itself. Once done, open the lid and add garam masala and kasuri methi to the curry. Mix well and serve hot.
Enjoy it with rice or bread of your choice.