Step-by-Step Instructions

1. 1.Prepare Suji Batter

   In a bowl, combine 2 cups of suji, 2 cups of dahi, and 1 cup of water. Whisk well until a smooth batter is formed. Add 1/2 teaspoon of salt and mix again. Cover the bowl with a plate and let the batter rest for 30 minutes.

2. 2.Prepare Paneer-Tomato-Cashew Paste

   In a blender, add 1 cup of chopped tomatoes, 1/2 cup of paneer cubes, and 1/4 cup of cashew nuts. Blend until a smooth paste is formed.

3. 3.Sauté Vegetables for Gravy

   Heat 2 tablespoons of oil in a pan. Add 1/2 cup of chopped onion and sauté until it turns light brown. Then add 1/2 cup of chopped capsicum and 1/4 teaspoon of salt. Sauté for 2-3 minutes until the capsicum is slightly tender. Add 1/4 cup of chopped tomatoes and cook until they soften.

4. 4.Cook the Gravy

   Add the prepared paneer-tomato-cashew paste to the pan with the sautéed vegetables. Mix well. Add 1 tablespoon of Kashmiri red chili powder and 1 sachet of Maggi masala. Mix thoroughly and cook for 2-3 minutes until the spices are well combined and the mixture thickens slightly. Add 1/2 cup of water to adjust the gravy consistency and let it simmer for a few minutes.

5. 5.Cook Suji Portions

   Once the gravy is ready, pour 4 portions of the rested suji batter directly onto the gravy in the pan. Ensure each portion is distinct. Cover the pan with a lid and cook on medium-low heat for about 5-7 minutes, or until the suji portions are cooked through and firm.

6. 6.Prepare Tadka

   In a small separate pan, heat 1 tablespoon of oil. Add 1/2 teaspoon of mustard seeds and let them splutter. Add 5-6 curry leaves and sauté for a few seconds until fragrant.

7. 7.Finish and Garnish

   Pour the prepared tadka evenly over the cooked suji portions in the pan. Garnish generously with 2 tablespoons of fresh chopped coriander leaves.

8. 8.Serve

   Carefully remove the suji portions with a spatula and serve hot. Enjoy your healthy and tasty breakfast!