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.
