Put potatoes in a pot and cover with water.
Bring to a boil and simmer for 10 minutes.
Drain and run cold water over potatoes immediately.
In a skillet, heat 1 tablespoon of the oil.
Fry onion and chiles for a few minutes until softened.
Add paneer, the rest of the oil and masala and fry for about 3 minutes, tossing frequently.
Add potatoes, chick peas and curry powder.
Cook for about 5 minutes, stirring frequently
Add cilantro and toss to combine. (Since the masala powder has salt in it, it is not necessary to add additional salt.)
Serve with your favorite chutney.