Grind the tomato, ginger, garlic, green chilly, chilli powder, cloves, cardamom and cashews to a fine paste
Chop the bread slices into smaller squares or any random sizes
Heat one tbsp of ghee in a skillet and add the mustard seeds. Once this pops, add the onions and sauté until cooked. To this, add the ground paste and cook until the raw smell of the masala goes away.
Adjust the salt at this stage and add milk. Bring it to a boil and simmer for a minute before switching off the flame
Add the bread pieces in batches and combine well. Sprinkle coriander leaves and drizzle a tablespoon of ghee before serving it
By Ria Samuel