In a 4-qt sauce pan, bring potatoes to a boil in 2 quarts of salted water. Once the water has reached a boil, cook for 10 minutes or until fully cooked. When fully cooked, drain potatoes and rinse with cold water until cooled. Transfer to a bowl and set aside.
While the potatoes cook, heat oil in a 12” non-stick skillet over medium-high heat until shimmering. Add paneer and cook until sides are golden brown, approximately 2 minutes per side. Transfer paneer to a bowl and set aside.
Reduce heat to medium. Add butter to the skillet and cook until it starts to turn brown. Add onions and cook until translucent and no longer crunchy, 5-10 minutes. Stir in garlic and curry and cook until fragrant, about 1 minute.
Add the soup, canned tomatoes (including liquid) and peas. Cook for 15 minutes, occasionally scraping the bottom of the pot with a rubber spatula to prevent sticking.
Stir in paneer and potatoes. Cook until heated through, approximately 5 minutes. Adjust seasonings with salt and pepper. Garnish with cilantro and serve.
