Rasaswad

 Reminder of childhood diwalis... Soak a pinch of saffron in about 2-3 tbsp of milk for half an hour or so. Preheat oven to 350. Mix 2 cups almond flour (ideally freshly ground, but realistically, regular store bought), 1 cup sugar, a tbsp of milk powder (optional), 1 tsp of ground cardamom powder, and the soaked saffron + milk mixture. Start kneading a dough, and add milk a small tsp at a time (this dough needs very little milk, so be careful).  Knead a relatively hard dough (although, I'm not sure if this was the best texture. Next time I might try slightly softer). Divide in two, and roll into 1/2 in ch thick disk between two parchment paper sheets. Cut with a small cookie cutter, and bake for 8-10 minutes, rotating in between until light golden spots appear. I think I might have slightly under baked them, but next time..

 Chop 1 each of large white onion, green and red pepper and a tomato into large dices. Mix a tsp of whole cumin seeds, 1 tbsp of roughly crushed coriander seeds, 1 tsp red chilli flakes, 1 tsp fennel seeds and 1/2 tsp black pepper together. Heat oil, add the kadai masala, once the cumin sizzles, add ginger garlic paste, saute for a few seconds, and then add onions, followed by peppers and salt. Once they all saute for a bit, add 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, and a pinch of amchoor. Saute for a few more seconds, and add the tomatoes. Add 2-3 tbsp ketchup, and let the tomatoes soften a bit. In the meantime, dice paneer into small cubes, and add to the pot, along with salt, and a tbsp of crushed kasoori methi. Add a handful of chopped cilantro, and let everything cook for a few minutes. Garnish with more cilantro and serve with parathas/naans.