Paneer and Farro Casserole

• 1 cup Raw Cashew Nuts
• 1 teaspoon Garlic Paste
• 1 teaspoon Ginger Paste
• 1- 1/2 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Seeds
• 1 teaspoon Garam Masala
• 1 teaspoon Chili Powder
• 1/2 cups Low Fat Milk
• 3/4 cups Water
• 1 teaspoon Salt
• 1 whole Cinnamon Stick
• 1 cup Yellow Onions, Chopped
• 1 cup Tomatoes, Chopped
• 2 cups Paneer/cottage Cheese (cubed)
• 2 cups Cooked Farro
• 1/4 cups Juliened Carrots
• 1 Tablespoon Chopped Cilantro

1. Preheat the oven at 375 F.
2. Combine cashew nuts, garlic, ginger, turmeric powder, coriander powder, cumin seeds, garam masala and chili powder in a food processor and grind as finely as possible.
3. Then add milk and water and process again into a smooth paste.
4. Put this paste into a bowl and then mix in the salt properly.
5. Into an 8x8-inch baking dish layer it with 1/4 cup of the ground cashew paste.
6. Put the cinnamon stick in the middle of the baking dish.
7. Then layer on the onions and then the tomatoes.
8. Then layer on the paneer and then spread the cooked farro over the top.
9. Lastly, layer it with the remaining cashew nut paste.
10. Top it with carrots.
11. Cover the baking dish with aluminum foil properly and put it in the bottom rack in the oven.
12. Bake it for 35 minutes.
13. Garnish with cilantro and serve hot.

nuts, garlic, ginger paste, turmeric, coriander powder, cumin seeds, garam masala, chili powder, low fat milk, water, salt, cinnamon, yellow onions, tomatoes, cottage cheese, carrots, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/paneer-and-farro-casserole/ (may not work)