Blend Tomato (3), Onion (2), Green Chili Pepper (1), Fresh Ginger (1/2 inch) and Garlic (3 clove) in a grinder to a smooth paste. No need to add water while grinding and keep it aside.
Heat Oil (2 tablespoon) in a pressure cooker. Add blended onion-tomato masala in it, mix it well.
Add Ground Turmeric (1/4 teaspoon), Red Chili Powder (1/4 teaspoon), Ground Coriander (1/4 teaspoon) and stir well. Saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
Add chopped Potato (2), Green Peas (1 cup) and Paneer (250 gram). Stir again.
Add Water (1 cup) and season with Salt (to taste). Cover the cooker tightly and pressure cook till the aloo, matar and paneer are cooked. Cook for about 2-3 whistles or 10 minutes.
When the pressure drops on its own, open the lid of the pressure cooker. If the curry appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin. If the gravy appears thick, then add some water and simmer.
Add Garam Masala (1/4 teaspoon) and Fresh Cilantro (to taste).
Serve aloo-matar-paneer with rotis, tawa naan or rice, salad and pickle as a side accompaniment.