PREPARATION

1. Heat 1 tablespoon unsalted butter in a skillet, add 1 teaspoon cumin, 1 teaspoon green chili and stir well.
2. Add 10 grams cashews and mix it well.
3. Cook for 3 - 5 minutes on medium heat.
4. Then, add 375 grams tomato and saute until it turns soft and pulpy.
5. Cook for 5 - 7 minutes on medium heat.
6. Now, add 100 milliliters water and mix it well.
7. Bring it to a boil.
8. Remove it from heat and allow it to cool.
9. Transfer this into a blender and blend it into a smooth puree.
10. Transfer this puree into a skillet and give it a nice stir.
11. Add 1 teaspoon cumin powder, 1 teaspoon rock salt, 150 milliliters water and mix it well.
12. Bring it to a boil.
13. Add 2 tablespoons unsalted butter and mix it well.
14. Now, add 270 grams paneer and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 2 tablespoons coriander and mix it well.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot.

Banana Rajgira Puri

Servings - 2 - 3

INGREDIENTS
Banana - 90 grams
Amaranth flour - 200 grams
Rock salt - 1 teaspoon
Water - 100 milliliters
Amaranth flour - for dusting
Oil - for frying