PREPARATION

(For Green Chutney)

1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.

(For Hariyali Sabudana Khichdi)

1. In a bowl, add 200 grams sabudana, 500 milliliters water and soak for 5 - 6 hours.
2. Take a pan, add 1 tablespoon cashews and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
3. Remove it from heat and keep aside.
4. Heat 2 tablespoons ghee in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger, 7 - 8 curry leaves and stir for 1 - 2 minutes.
5. Add 1 teaspoon green chili, 1 tablespoon peanuts and stir again.
6. Then, add 45 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 80 grams bell pepper, 40 grams carrots and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon salt, 1/4 teaspoon red chili and mix it well.
10. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
11. Open the lid and give it a nice stir.
12. Add 45 grams paneer and mix it well.
13. Then, add the soaked sabudana and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add roasted cashews and mix it well.
16. Now, add the prepared chutney in it and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 tablespoon coriander and mix it again.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve.