Recipe

Instructions:
1)   Preparation of a Green Chilli, Onion, and Garlic Mixture:
Peel and chop onions.
Cut green chilies into pieces.
Heat mustard oil in a thick-bottomed pan.
Add chopped onions and garlic, and cook for 5 to 7 minutes until soft.
Add chopped green chilies and cashew nuts, and boil for 2 to 3 minutes. Set aside to cool.
2)   Blanching Process:
Boil water, add sugar, salt, and baking soda.
Blanch the peas for 5 minutes, then remove and place them inside a bowl.
Blanch fresh fenugreek leaves for 2-3 minutes, then transfer to cold water.
3)   Grinding the mixture:
Grind the cooked green chilli, onion, and garlic mixture in a mixer jar with ¼ cup water.
4)   Cooking Process:
Heat mustard oil in the same pan used earlier.
Add cumin seeds and asafoetida and mix well.
Add the ground paste of green chilli, onion, and garlic.
Mix in turmeric powder, salt, and Kitchen King Masala, and cook for a while.
5)   Final Steps:
Add blanched peas, fenugreek leaves, and khoya to the mixture. Allow it to simmer.
Add fresh cream and crushed dried fenugreek leaves.
Warm up a small piece of coal, put it in a tiny metal cup with clarified butter, and leave it in the pan for five minutes to acquire a restaurant-style flavour.
Remove the coal and clarified butter before serving.
Tips:
Don't overcook peas or fenugreek leaves; maintain their texture and colour.
Handle heated coal with care for a smoky flavour.
Cautions:
Heat it, but allow it to cool slightly to reduce pungency.
Ensure that coal is out before tossing; use tongs or gloves