Recipe

 Preparation:
1.    Prepare Turmeric:
Wash 250 grams of turmeric thoroughly.
Peel off the skin and strip them.
Place the peeled turmeric in a bowl.
2.    Prepare Ingredients:
Add two finely chopped onions.
Finely chop 250 grams of green garlic.
Blanch 1/8 cup of peas.
Grind 5–6 pieces of green chilies to make a paste.
Prepare a ½-inch piece of half-crushed ginger paste.
Cut 150g of cottage cheese (paneer) into small cubes.
2)   Cooking Process:
1.    Heat the pan.
Take a pan with a thick bottom or a non-stick pan.
Add clarified butter (ghee) to the pan and heat it.
2.    Sauté the turmeric:
Once the clarified butter is hot enough, carefully add the peeled turmeric to the pan.
Adjust the gas flame to low.
Sauté the turmeric and cook on a low flame until browned. This process will take about 10–15 minutes.
Stir occasionally to ensure even singling. The turmeric will gradually change colour and become aromatic.
After the turmeric has fully cooked thoroughly, take it out of the pan and place it in a different bowl. Set it aside.
3.    Cook Onions:
In the same pan, add the chopped onions.
Stirring occasionally, cook until the onions are nicely received. This process will take about 3–4 minutes.
Add the chopped green garlic and half-crushed ginger paste to the pan.
Also, add the grinded green chilli paste.
Mix well and cook for an additional 3–4 minutes.
Add the blanched peas to the mixture in the pan.
Add kitchen king masala (or garam masala), red chilli powder, salt as per taste, and coriander-cumin powder.
Thoroughly mix the spices into the mixture and cook it for 1-2 minutes.
Add the cubed cottage cheese (paneer) to the pan and mix it in.
Pour in ½ cup of thick curd and stir to combine.
Return the steamed turmeric from the set-aside bowl back into the pan.
Mix all the ingredients in the pan thoroughly.
Pour hot water into the pan to create a gravy-like consistency.
Allow the mixture to simmer on a low flame for 3–4 minutes.
Once done, you'll notice separated clarified butter on top.
Garnish the dish with gently hand-crushed dried fenugreek leaves.
Tips:
Choose fresh turmeric roots and maintain a low flame while sauteing.
Stir ingredients regularly for even cooking and to prevent sticking.
Adjust spice levels according to your personal preference for heat.
Handle the paneer delicately to prevent it from crumbling.
Gradually add hot water for the desired gravy consistency.
Garnish with dried fenugreek leaves just before serving for aroma.
Serve immediately for the best taste and texture.
Cautions:
Watch turmeric closely to avoid burning during sauteing.
Avoid high heat to prevent uneven cooking and burnt spices.
Ensure room temperature curd to avoid curdling.
Add salt cautiously, considering ingredients may already contain salt.
Use dried fenugreek leaves sparingly due to their impactful flavour.