Cut cottage cheese into half inch sized cubes. Peel, wash and cut potato into half inch sized cubes. Remove stems, wash and slit green chilllies. Peel, wash and roughly chop ginger.
Grind one teaspoon cumin seeds, red chilli powder, turmeric powder, ginger with little water to a fine paste.
Heat sufficient oil in a kadai and deep-fry the potatoes till light golden brown in color. Drain onto an absorbent paper and keep aside.
Deep-fry paneer in the same oil and put it in warm water. Heat ghee in a pan, add the remaining cumin seeds and when they change colour add the masala paste and cook for two minutes stirring it continuously.
Add the potatoes, slit green chillies, garam masala powder, sugar and salt and half a cup of water, cover and cook for three to five minutes.
Mix in milk and allow it to simmer for another two to three minutes. Remove the paneer from the water and add it to the potato gravy. Stir and simmer for a minute. Serve hot.