Heat oil in a saucepan, and add green chillies and coarsely crushed ginger garlic paste.
Saute for a minute or till the raw smell of ginger garlic fades away.
Add finely chopped onions.
Saute onions till they are translucent.
Add finely chopped tomatoes.
Cook onion and tomatoes till they are soft.
Once onion-tomatoes are cooked, add 3 tablespoons of kitchen king masala, 1 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, salt and 1/2 teaspoon sugar.
Add 1/4th cup of water so that the masala doesn't burn. Saute for half a minute.
Add the crumbled paneer.
Mix paneer with the onion-tomato masala. Cover and let the paneer cook on slow flame for about 2 minutes. Stir occasionally. If you feel the mixture is dry, add 1/4th cup of water to keep the bhurji moist.
After about 2 minutes, garnish the paneer bhurji with finely chopped coriander leaves (cilantro).
Delicious Paneer Bhurji is ready to serve.
Serve it with paratha, naan, roti or pav.