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Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat 1 tbsp oil in a pan, add 2 medium sliced onions, and cook until it became light brown.
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Stir continuously so the onions do not burn and turn evenly light brown.
Now put 1 tsp garlic & ginger paste and 2 medium chopped tomatoes into the pan, and mix it nicely.
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Mix thoroughly so the garlic and ginger paste does not stick to the bottom.
Add 1 tsp red chili powder, 0.25 tsp turmeric powder, 0.5 tsp sugar and salt to taste, and cook all the ingredients for 2-3 minutes.
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Cook for the full 2-3 minutes so the spices blend well and lose their raw taste.
Blending hot liquids can cause pressure buildup and splattering, so let it cool down first.
Turn the heat off, let it cool down and make puree from it in a mixture blender.
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Let the mixture cool down before blending
otherwise, hot steam will pop the blender lid open
Heat 1 tbsp oil, add chopped ginger, 2 green chillies, and 1 finely chopped onion, and cook it for 30 seconds.
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Do not burn the finely chopped onions
keep stirring for 30 seconds
Add 0.5 tsp red chili powder, 0.25 tsp turmeric powder, 1 tsp kitchen king masala, and salt to taste. Now add 1 finely chopped tomato, cook it again for 30 seconds and turn the heat off.
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Stir well so the spices do not stick to the pan during the 30 seconds.
Hot oil can splatter when moist ingredients are added, so add them slowly.
Again heat 1 tbsp oil and put the earlier cooked curry mixture in it.
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Add the mixture carefully to hot oil to avoid splashing.
Add 0.5 tsp of red chili powder, 1 tsp kitchen king masala and give it a nice stir.
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Stir well so the spices distribute evenly throughout the base.
Now put 1 cup green peas and cook it for a minute.
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Stir the green peas constantly so they absorb the spices.
Now add 0.5 cup of water and cook it until your gravy becomes thick.
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Stir occasionally while simmering so the gravy does not burn at the bottom.
Now add the blended puree made earlier and again cook it for 1-2 minutes.
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Stir well to blend the puree smoothly into the gravy.
Add 200 g paneer cubes and cook it until oil starts separating from your gravy.
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Stir very gently after adding paneer cubes, otherwise they will break apart.
Use oven mitts or a towel when handling the hot pan handle to avoid burns.
Garnish it with 2 tbsp fresh coriander leaves and fresh cream.
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Add coriander leaves right before serving to maintain fresh aroma.
