Paneer and Farro Casserole

In a food processor, combine the cashews, garlic, ginger, turmeric, coriander, cumin seeds, garam masala, and chili powder. Process until finely ground.

Ingredients

120 mL of Cashews

2 cloves of Garlic

5 mL of Ginger

2½ mL of Turmeric

5 mL of Ground Coriander

5 mL of Cumin Seeds

5 mL of Garam Masala

2½ mL of Chili Powder

Equipment

Food Processor

Add the milk and water to the food processor and blend again until a smooth, uniform paste forms. Transfer the mixture to a bowl and stir in the salt.

Ingredients

120 mL of Milk

120 mL of Water

2½ mL of Salt

Equipment

Bowl

Food Processor

In a baking dish, spread a portion of the cashew paste on the bottom. Place the cinnamon stick in the center, then layer the onions, tomatoes, paneer, and farro sequentially. Top with the remaining cashew paste and garnish with sliced carrots.

Ingredients

1 piece of Cinnamon Stick

1 piece of Onion

2 pieces of Tomato

225 g of Paneer Cheese

240 mL of Farro

1 piece of Carrots

240 mL of Cashews

Equipment

Casserole Dish

Cover the baking dish tightly with aluminum foil and bake on the lowest rack of the oven for 35 minutes.

Equipment

Aluminum Foil

Casserole Dish

Oven

Remove from the oven, garnish with fresh cilantro, and serve immediately while hot.

Ingredients

15 mL of Cilantro

Equipment

Oven