Ingredients

• 1 kg - paneer
• 1 cup - oil
• 3 tsp - green cardamoms
• 2 - bay leaves
• 3 tsp - cumin seeds
• 3 - cinnamon sticks
• 2.5 tbsp - ginger paste
• 2.5 tbsp - garlic paste
• 2 tsp - red chilli powder
• 1/2 cup - onions, chopped
• 1.5 cups - tomatoes, chopped
• 1/2 tsp - mace powder
• Salt to taste
• 1.5 tbsp - cream
• 3/4 cup - gram flour or maize flour
• 3.5 tbsp - milk
• 3 tsp - green coriander, chopped
• 1.5 tsp - ginger, julienned
• 1/2 cup - cashew nuts

How to Make Paneer Birbali

• Heat 1/3 cup oil in a pan. Add cardamoms, bay leaves, cumin seeds and cinnamon sticks. Saute over medium heat for 30 seconds.
• Add the ginger and garlic paste, red chilli powder and onions. Saute for 5 minutes.
• Add the tomatoes and 1.5 cups of water.
• Cover and cook over medium heat for 5-10 minutes.
• Uncover, stir and cook for another 5 minutes, or until the oil separates from the gravy.
• Add mace, salt and the cream.
• Strain the gravy and keep aside.
• Mix the gram flour in milk to make a thick batter.
• Beat the batter for 3 minutes.
• Coat the paneer with the batter.
• Heat the remaining oil in a pan and shallow-fry paneer until light brown.
• Slice the paneer lengthwise.
• Place on a platter and pour the hot sauce over it.
• Garnish with chopped coriander leaves and ginger juliennes.
• Sprinkle with crushed cashews.