Serves: 3–4 people

Ingredients:

  • Ghee – 1½ tbsp
  • Green peas (matar) – 2 cups
  • Paneer – 250 g or Mushrooms – 2 cups
  • Onion – 3 large (chopped)
  • Garlic – 4 cloves (crushed)
  • Ginger – ½-inch piece (crushed)
  • Tomatoes – 4 (crushed)
  • Salt – to taste
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ¼ tsp
  • Kitchen King masala – 1½ tsp
  • Fresh coriander leaves – chopped

Method:

  1. Cut the paneer or mushrooms into medium-sized pieces.
  2. Heat a little ghee in a pan and lightly fry the paneer or mushrooms until light golden. Remove and keep aside.
  3. In the same pan, add onion, ginger, and garlic. Sauté until light golden.
  4. Add crushed tomatoes and cook until the oil starts separating from the masala.
  5. Add turmeric powder, red chilli powder, salt, and Kitchen King masala. Mix well.
  6. Add green peas and cook for 2–3 minutes.
  7. Add 1 cup water and mix well. Cover and cook for 5–7 minutes until the peas become tender.
  8. Add the fried paneer or mushrooms and cook for another 2–3 minutes.
  9. Adjust the gravy consistency if needed.
  10. Garnish with fresh coriander leaves.

Serving Suggestions

  • Serve hot with roti, naan, paratha, or rice.
  • Best enjoyed fresh and warm.
  • Suitable as a lunch or dinner main course.
  • Let the curry rest for 5 minutes before serving for better flavor.

Tips

  • Do not overcook the peas to maintain their color and texture.
  • Lightly frying the paneer helps prevent it from breaking in the gravy.
  • Cook the onion-tomato masala properly until the oil separates for a richer taste.
  • Adjust the amount of water according to the desired gravy consistency.
  • Add a pinch of garam masala at the end for extra aroma, if desired.

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