Soak masoor daal for 2 hr Strain. Grind dal, ginger, garlic, green chillies, cumin seeds to a thick smooth paste using a little water. Keep dal paste aside

Heat 3 tbsp oil in a heavy bottom kadhai, add daal, stir fry for 4-5 min. On low heat till dal is dry and does not - stick to the bottom of kadai. Remove from heat.

Mix powdered cloves, green cardamom, cornflour, paneer, potatoes, salt, red chilli powder with dal. Add lime juice, chopped capsicum, chopped onion. Mix well. Add butter.

Take a ball of dal paste and press on a skewer. Gently pull out the skewer. Keep aside

For makhani gravy : soak cashew nuts in a little warm water for 10-15 mins. Drain cashewnuts. Grind in a mixer to a very smooth paste using about 2 tbsp water.

Heat oil and ghee or butter in a kadhai. Reduce heat. Add cumin seeds. When it turns golden, add ginger garlic paste.

When paste starts to change, add tomato puree cook it till dry.

Add fenugreek leaves, and tomato ketchup. Add masala--dhaniya powder, garam masala, salt, red chilli powder, mix well for a few seconds, cook till oil separates.

Add cashew paste. Mix well for 2 mins. Add water. Boil. Simmer on the low flame for 4-5 mins. Remove from heat. Let it cool.

Add milk to masala to get a thick curry, mix gently. (remember to add milk only after the masala is no longer hot to prevent the milk from curdling. Heat curry on low heat. Keep aside.

For veggies bed:Heat oil add onion, cabbage boiled corn, & carrot and saute for 2-3 minutes. Till crips tender, add salt and beans and chat masala. Stir for a min. And keep aside.

At serving time pan fry the seekh in tbs oil on a pan to a light brown colour.

Remove the iron sizzler plate from the wooden base. Put 2-3 tbsp water and oil mixture in the wooden base and keep aside. Rub oil generously on the iron plate on both side. Heat the plate by keeping it directly on flame. Let it get very hot. Reduce flame.

When the plate is hot enough and still on heat. Place a few cabbage leaves. Spread vegetables. Arrange 4-5 seekh on the veggies. Spoon hot sauce on the seekh and veggies.