Begin by cooking rice and letting it cool. In a pan, heat some oil and add mustard seeds, urad dal, chana dal, and peanuts. Once they start to splutter, add curry leaves and green chilies for added flavor. Mix turmeric powder and cooked rice.
Heat oil in a pan and add cumin seeds. Throw in diced potatoes and cauliflower florets, and sauté them until they're slightly brown. Stir in ginger-garlic paste and chopped tomatoes, cooking until they become soft. Add turmeric, cumin, coriander, and red chili powder.
Begin by marinating paneer cubes in soy sauce, ginger, and garlic paste. While the tofu absorbs the flavors, chop an array of colorful vegetables like bell peppers and carrots. In a hot pan, stir-fry the marinated paneer until it turns golden brown.
Wash spinach leaves and blend them into a smooth puree. In a separate pan, sauté paneer cubes until they're lightly browned. Add the spinach puree to the pan along with a mixture of spices like cumin, garam masala, and coriander powder.
Start by spreading butter on two slices of bread. Then layer thinly sliced tomatoes, cucumbers, and boiled potatoes. Sprinkle some chaat masala and black pepper for that extra zing. Top it with grated cheese and cover it with the other slice.