1

Wash and soak 1 cup sabudana in 1/2 cup water for 5 hours (don’t increase water).

2

Boil/steam potatoes.

3

Blend palak (1 cup), dill (1/4 cup), & coriander (1/4 cup) with 1 cup water, after washing them well.

4

Splutter mustard, cumin, and garlic. Add the blended paste, salt, turmeric, and pepper and let it come to a boil.

5

Once the water reduces, add tomato & potato (mash after it's cooked) and give it a good mix.

6

Now add soaked sabudana with paneer, mix well and close cook for 2 mins.

7

Top it with roasted cashews and a drizzle of ghee and serve hot.

Discard water from soaking nuts/lentils, soaking is important to remove the phytic acid content in these.

Soak 1 cup sabudana in exactly 1/2 cup water or it will turn too sticky.

Ensure all sagos are dipped in water while soaking.

To make this a fasting-friendly recipe, skip paneer and garlic.

Dill leaves are optional, you can use greens of choice.