Cut paneer slab in 1cm thick slices.

In a bowl mix mustard oil, achari masala, ginger garlic paste, lemon juice and salt.

Gently massage paneer slices with this achari mixture and allow it to sit for minimum 2 hours.

Wash soaked quinoa and moong dal 2-3 times with clean water.

In a pressure cooker, heat ghee. Add cumin seeds, asafoetida, green chilli, grated ginger and turmeric.

Add quinoa, moong dal, chopped carrot, cabbage and salt along with 3 1/3 cups water.

Pressure cook for 4-5 whistles.

Heat a non-stick pan. Brush with oil. Place paneer slices and cook for 30 seconds on both sides.

To serve, arrange paneer slices such that it forms a well shape. Pour quinoa khichadi inside the well and garnish with chopped coriander.