Heat the ghee over medium heat in a large saucepan. When it starts to smoke, pour in the cinnamon sticks, cloves, bay leaves and the mixed cardamom and roast for about 30 seconds, stirring. Now add the potatoes. Turn to the other side for 5 minutes. Now add the peas and turmeric. Stir once, pour in the water and do 10 min with lid. Now add the tomatoes, grated nutmeg, ginger, sugar and salt and cook covered for another 5 min. Mix in the sour cream, coriander leaves, almond kernels and fried paneer cubes. Remove the whole spices. Heat for a few more minutes before serving.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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